Spoiling Yourself (a.k.a. Artichokes au Gratin)

Artichokes are one of my favorite veggies. I love to use them in dips, on salads and pizzas, and sometimes I just eat them right out of the jar. So yummy! I've steamed the full artichoke before but find that a less than rewarding experience. I'll stick with hearts, thank you very much.

For Thanksgiving this year, Buppy and I wanted to do something different. No vegetable medley. No steamed broccoli. No canned corn. We needed something unique. And we found it in my Winning Recipes from Taste of Home cookbook my mother gave me for Christmas '07. That woman always gets me some type of cookbook, whether it be a well known publication like this one or a small, church cookbook from Texas where they live most of the time. She knows me so well. Nothing excites me quite like a new cookbook. But I digress.

This dish was beyond amazing in my humble opinion. I'd make myself some right now if a.) I didn't feel like absolute crap, and b.) I had milk. Oh well, a girl can dream.

Artichokes au Gratin
Winning Recipes from Taste of Home
Marjorie Bowen, Colorado Springs, Colorado

2 cans (14 oz. each) water packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 c. butter, divided
2 Tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. milk
1 egg, lightly beaten
1/2 c. shredded Swiss cheese, divided
1 Tbsp. dry bread crumbs
1/8 tsp. paprika

In a skillet, saute the artichokes and garlic in 2 Tbsp. butter until tender. Transfer to a greased 1 qt. baking dish.

In a saucepan, melt the remaining butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Add 1/4 c. cheese, stirring until melted.

Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, at 400F for 20-25 min. or until heated through. Yield: 4-6 servings.

Enjoy!

Update: I'm linking this up to Life as Mom’s Ultimate Recipe Swap. This week's topic is veggies. Head on over for more yummy recipes!