Car Show Artichokes

Amy CooksToo


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!


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  • 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 Tbsp
    balsamic vinegar
  • 1/4 c
  • 1/4 c
    manchego cheese (romano can be used - or all parmigiana)
  • 1/8 c
  • 1/8 c
    seasoned bread crumbs
  • ·
    butter or oil for sautéing

How to Make Car Show Artichokes


  1. Trim 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.
  2. Preheat 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.
  3. Mix cheeses and bread crumbs together. Sprinkle on top of casserole. Bake 30-45 minutes until desired brown. Serve hot.

Printable Recipe Card

About Car Show Artichokes

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy Heirloom

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