| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Vegetarian |
Cheese, La_times, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
pk |
Frozen artichoke hearts; (9-oz.) –or hearts from 5 artichokes |
| 1/4 |
c |
Butter |
| 1/2 |
c |
Chopped onions |
| 1 |
tb |
Flour |
| 1/2 |
c |
Half and half |
| 1/2 |
c |
Sour cream |
| 4 |
|
Eggs; beaten |
|
|
Salt and pepper |
| 1/4 |
ts |
Nutmeg |
| 2 |
ts |
Minced parsley |
| 1 |
|
Baked pie crust; (9-inch) |
| 1/2 |
c |
Shredded Cheddar cheese |
| 1/2 |
c |
Shredded Swiss cheese |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Cook artichoke hearts as directed on package or cook fresh artichoke hearts
in boiling water to cover until easily pierced with knife, 20 to 40
minutes. Drain and set aside. Melt butter and add onions and cook until
tender but not browned, 3 to 4 minutes. Stir in flour until well blended,
then add half and half. Cook and stir until thickened. Combine sour cream,
eggs, salt and pepper to taste, nutmeg and parsley and add to sauteed
onions. Set aside. Put half of artichoke hearts in bottom of pie shell.
Sprinkle with Cheddar cheese. Add remaining artichokes in another layer and
top with Swiss cheese. Pour egg mixture over layered artichokes and top
with Parmesan cheese. Bake at 350 degrees 45 minutes. Formatted by Lynn
Thomas dcqp82a@prodigy.com. Source: Los Angeles Times 12-10-97. 4 to 6
servings. Each of 6 servings: 565 calories; 479 mg sodium; 198 mg
cholesterol; 41 grams fat; 33 grams carbohydrates; 17 grams protein; 0.84
gram fiber.
Recipe by: Los Angeles Times 12-10-97
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr
24, 1998
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