Real Recipes From Real Home Cooks ®

artichoke velvet

(3 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

To clean artichokes; Shower with cold running water. Cut off 1 inch from top. Chop off stem even with base. Pull off loose leaves from bottom. Snip off sharp leaf tips; brush cut edges with lemon.

(3 ratings)
yield 6 / 8
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For artichoke velvet

  • 2 pkg
    ( 9 oz ea ) frozen artichoke hearts
  • 1 pt
    fresh mushrooms, sliced
  • 2 Tbsp
    butter ( or margarine )
  • 1 pkg
    chicken gravy mix
  • 1 dash
    dried thyme
  • 1 dash
    dried marjoram
  • 4 oz
    swiss cheese, diced
  • 1 Tbsp
    dry white wine
  • 1 can
    ( 13.,5 oz ) spinach (drained)

How To Make artichoke velvet

  • 1
    Cook artichokes according to package directions; drain. Cook mushrooms in butter till tender. Combine artichokes, spinach, and mushrooms in a 1 quart casserole dish.
  • 2
    Prepare gravy mix using package directions. Remove from heat; add herbs and cheese; stir till melted. Add wine; pour over.
  • 3
    Bake uncovered at 350 F for 30 minutes.
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