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Artichokes Au Gratin



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Artichokes Au Gratin
November 17, 2004 - This makes a great side dish for Thanks-giving, Christmas or any dinner.

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Carol White
2 cans (14-ounces each)

water-packed artichoke hearts drained and quartered

1 garlic clove, minced

1/4 cup butter, divided

2 tbsp. flour

½ tsp. salt

¼ tsp. pepper

1½ cups milk

1 egg, lightly beaten

½ cup shredded Swiss cheese, divided

1 tbsp. dry bread crumbs

1/8 tsp. paprika

In a skillet, saute the artichokes and garlic in 2 tablespoons butter until tender.

Transfer to a greased 1-quart baking dish.

In a saucepan, melt the remaining butter. Stir in flour, salt and pepper until smooth.

Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened.

Remove from the heat. Stir in a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir ¼ cup cheese until melted. Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top.

Bake, uncovered, at 400 degrees for 20 to 25 minutes or until heated through.

Carol White

Sunset Hills

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