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Old 04-26-2005, 12:21 PM   #1
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Artichoke and Mushroom Casserole

INGREDIENTS:
  • 9 ounces artichoke hearts
  • 1 teaspoon olive oil 1/2 cup onion -- finely chopped
  • 2 cloves garlic -- finely chopped
  • 3 cups sliced mushrooms
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper -- to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon Italian seasoned bread crumbs
Preheat oven to 350 F.
Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.

Cook frozen artichokes according to package directions.
(1-16 oz. can of artichokes can be substituted, these need only be drained.) Drain and place in pan.

Heat oil in a medium nonstick skillet over medium heat.
Add onion and garlic.
Cook, stirring frequently, 3 minutes.
Add mushrooms.
Sprinkle with spices.
Add lemon juice.
Cook, stirring frequently, 3 minutes more.
Remove from heat and stir in bread crumbs.
Spoon mushroom mixture evenly over artichokes.

Bake uncovered, 30 minutes.

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Old 04-26-2005, 12:42 PM   #2
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Artichokes and
mushrooms! Wonderful. Thank you for posting this.
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Old 04-26-2005, 01:16 PM   #3
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Thanks sarah - this sounds GREAT!
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Old 07-25-2005, 07:56 PM   #4
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Sarah - Adore all the ingredients in this recipe so will definitely have to make it in the very near future. We are planning to attend a church picnic next month and must bring a side dish large enough to serve six people. I'm sure no one else will bring anything nearly as clever and differently delicious as this recipe sounds. I think it would also hold up well irregardless of outside temp. So, do you think it would be enough for six people or would it be best to double it without messing up the taste? Looks like my husband and I could eat the whole batch as posted by ourselves (hehe) - so yummy sounding, but would want to make a decent enough amount for this picnic. Should I double it, what do you think? Thanks. I've got to print this recipe right now before I lose it by forgetting where I found it in the first place.
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Old 08-20-2005, 11:12 AM   #5
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This does look like a great recipe. I may just have to make this after my next paycheck. I already have all of my food purchased from the last one.

Cutting and pasting.

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