Recipes

Artichoke Pepper Casserole

Dairy Farmers of Canada

DATE: Monday, December 13th, 2010

Ingredients

1. 1 tbsp (15 mL) butter
2. 2 red peppers, sliced
3. 1 onion, thinly sliced
4. 3 cloves garlic, minced
5. 3 tbsp (45 mL) chopped fresh Italian parsley
6. 1 tsp (5 mL) dried Italian herb seasoning
7. 2 cans (14 oz/ 398 mL) whole artichokes, drained and halved
8. 1 cup (250 mL) 18% table cream
9. 1 tbsp (15 mL) all purpose flour
10. 3 oz (90 g) Canadian Gorgonzola cheese, cut into small pieces
11. Pinch fresh ground black pepper

Topping:

1. 1 cup (250 mL) fresh breadcrumbs
2. 2 tbsp (30 mL) chopped fresh Italian parsley
3. 2 tbsp (30 mL) butter, melted

Preparation

1. Preheat oven to 400°F (200°C).
2. In a large nonstick skillet, melt butter over medium-high heat and cook peppers, onion, garlic, parsley and Italian seasoning, stirring frequently for about 8 minutes or until tender crisp and becoming golden.
3. Scrape into shallow 10-cup (2.5 L) casserole dish. Stir in artichokes; set aside.
4.  In same skillet, whisk together cream and flour. Add cheese and bring to a simmer over medium high heat.
5. Whisk until Canadian Gorgonzola cheese is melted and stir in pepper. Pour over vegetable mixture.
6. Topping: In a small bowl, combine breadcrumbs, parsley and butter.
7. Sprinkle over vegetables and bake for about 20 minutes or until bubbly and topping is golden. Let stand 5 minutes before serving.