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