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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I use this for special meals such as Thanksgiving, Christmas and Easter. I also, remove any tough spots from the outer edges, if any, of the artichoke. Ingredients:
1/2 cup butter |
2 cups sliced fresh mushrooms |
1 teaspoon salt |
1 teaspoon dried sweet basil leaves |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
1 tablespoon fine dry breadcrumb |
2 tablespoons fresh lemon juice |
3 (15 ounce) cans artichoke hearts in brine, drained |
1/2 cup parmesan cheese |
Directions:
1. Melt butter in large, heavy skillet.
2. Saute mushrooms in butter until golden*.
3. *Halfway thru sprinkle mushrooms with salt, sweet basil, oregano and garlic powder.
4. Stir in bread crumbs and lemon juice; mix well.
5. Arrange artichoke hearts in greased shallow baking dish.
6. Spoon mushroom mixture over artichokes.
7. Sprinkle cheese over all.
8. Bake 350 degrees for 25 minutes or until bubbly and cheese is browned.
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