car show artichokes
We love to go to car shows and see the restored cars from our youth! This recipe came from an afternoon car show and a stop at the market afterward. The market had a stack of Ocean Mist baby artichokes in plastic clamshells and the rest is, as they say, history. We used what we had, though the Manchego cheese and a nice bottle of wine was part of the market stop!
prep time
cook time
method
Bake
yield
2 serving(s)
Ingredients
- 10 baby artichokes
- 10-12 mixed mushrooms sliced. (i tend to use white and baby bellas)
- 1 sweet onion thin sliced
- 1-3 cloves garlic, minced (to taste)
- 2-3 heirloom tomatoes chopped. (i use hunts fire roasted in a can if i can’t get fresh ripe tomatoes)
- To taste fresh basil chiffonade, dried can be used
- 1 tablespoon balsamic vinegar
- 1/4 cup parmigiana
- 1/4 cup manchego cheese (romano can be used - or all parmigiana)
- 1/8 cup panko
- 1/8 cup seasoned bread crumbs
- butter or oil for sautéing
How To Make car show artichokes
-
Step 1Trim artichokes. Steam until just tender, time depends on sizes. Use a fork to test. Cool to be able to handle. Slice in half. Set aside. -
Step 2Preheat oven to 350. In a large sauté pan, sauté onions in butter for a minute then add garlic and cook until onions are translucent. Add the mushrooms and stir to release liquid in mushrooms. Add the tomatoes and stir in the artichokes. Stir in basil and balsamic vinegar. Pour to a 2 quart casserole.
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Step 3Mix cheeses and bread crumbs together. Sprinkle on top of casserole. Bake 30-45 minutes until desired brown. Serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Tag:
#Heirloom
Category:
Side Casseroles
Ingredient:
Vegetable
Method:
Bake
Culture:
Mediterranean
Keyword:
#farm to table
Keyword:
#Baby artichokes
Keyword:
#Springtime treat
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