FoodReference.com Logo

The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > HomeRecipes >  

 Meatless, Vegetarian Recipes pg 1 >  Artichoke Heart Casserole >
 

Next Recipe

 

 

 

 

Free Food & Beverage Magazines

 

 

 

..Meatless, Vegetarian Recipes pg 1.. ..VEGETARIAN BEAN RECIPES >>>>>.. ..Aromatic Vegetarian Green Casserole.. ..Artichoke Heart Casserole.. ..Assorted Vegetables In Cashew Gravy.. ..Avocado Tacos.. ..Barley Mushroom Bake.. ..Barley and Pine Nut Casserole.. ..Bitter Mellon, Stuffed.. ..Bubble and Squeak.. ..Bubble & Squeak Cakes, Beet Relish.. ..Bulgur with Asparagus and Feta.. ..Bulgur, Lemon Bulgur & Chickpea Pilaf.. ..Bulgur Pilaf with Dried Fruit.. ..Cabbage, Stuffed with Brown Rice.. ..Cabbage, Grape & Napa Cabbage Stir Fry.. ..Curried Celery with Pears & Onions.. ..EGGPLANT RECIPES >>>>>.. ..Family Vegetable Casserole.. ..Fig Kebabs on Mixed Greens.. ..French Rarebit (1906).. ..Frittata.. ..Frittata Primavera Recipe.. ..Frontier Hazelnut Vegetable Pie.. ..Green Curry with Eggplant.. ..Greens with Dumplings.. ..Gumbo, Greens Gumbo.. ..Gumbo, Red Peppers 'N' Beans.. ..Gumbo, Vegetarian.. ..Indian Potato Spring Rolls.. ..Lentil & Coconut Milk Curry.. ..Lentils, Jamaican Jerk Lentils.. ..Lentils, Red Lentil Coconut Curry.. ..Multi Grain Pilaf.. ..Mushrooms, Smoky Mushroom Chili.. ..Mushrooms Sauteed Portobello Caps.. ..Mushrooms, Portobello Veggi Burgers.. ..Mushroom Primavera w/ Spaghetti Squash.. ..Mushrooms, Wild Mushroom & Nut Pie.. ..Mustard Greens, Curried & Sweet Potatoes.. ..Oregon Hazelnut Barley Casserole..

. Home . . Recipes . . About & Contact . . Links .

 

 

Bookmark and Share 

ARTICHOKE HEART CASSEROLE

Healthy Carb Cookbook For Dummies® by Jan McCracken

Artichokes are loved by many and are strangers to many. So don't be a stranger. The combinations of flavors in this dish are sure to tickle your taste buds, and if you already love artichokes, then this dish is really for you.

Preparation time: 15 minutes
Cooking time: 40 minutes
Yield: 6 servings



Nonstick cooking spray
1/4 cup chopped yellow onion
2 cloves garlic, minced fine
1/3 cup chopped sweet red pepper
1 cup chopped fresh mushrooms
1 cup part-skim ricotta cheese
1/3 cup shredded mild cheddar cheese
1 egg, beaten
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
9-ounce package frozen artichoke hearts, thawed and chopped
1/4 cup soft low-carb whole-wheat breadcrumbs
1 tablespoon minced fresh Italian parsley
1 tablespoon freshly grated Parmesan cheese
1 teaspoon melted butter


1. Preheat the oven to 350 degrees. Spray a 1-quart casserole dish with nonstick cooking spray and set aside.

2. Coat a large, heavy skillet with nonstick cooking spray and place over medium-high heat until the skillet is hot. Add the onion, garlic, sweet red pepper, and mushrooms, and saute until tender, about 8 minutes. Don't overcook. Set aside.

3. In a large bowl, combine the ricotta cheese, cheddar cheese, egg, lemon juice, salt, and ground red pepper, stirring well. Stir in chopped artichokes and the sauteed vegetable mixture. Spoon into the casserole dish.

4. In a small bowl, combine the breadcrumbs with the parsley, Parmesan cheese, and butter, mixing well. Sprinkle the breadcrumb mixture over the casserole. Bake uncovered for 30 minutes.

Tip: Give your low-carb breadcrumbs a taste of Italy by adding a little garlic powder and onion powder and a dash of dried Italian seasoning.


Per serving: Calories 139 (From Fat 67); Fat 7g (Saturated 4g); Cholesterol 57mg; Sodium 284mg; Carbohydrate 9g; Dietary Fiber 3g (Net Carbohydrate 6g); Protein 10 g.
 

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

3 Young Chefs
Click the 3 Young Chefs
for the Best
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.