Yield: 4 servings
|2||medium California artichokes|
|2||medium onions, sliced thick|
|1||teaspoon||Italian herb seasoning|
|2||medium tomatoes, sliced|
|6||ounces||mozzarella cheese or Monterey Jack cheese, sliced|
-Bend back outer petals of each artichoke until they snap off easily near base, the edible portion of petals should remain on artichoke bottom.
-Continue to snap off and discard thick petals until central core of pale green petals is reached.
-Trim brown end of stem and cut off top 2- inches of artichokes; discard.
-Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers.
-Slice artichoke bottoms about 1/4- inch thick. Toss with lemon juice to prevent discoloration; set aside.
Preheat oven to 375 degrees F
Saute onions in olive oil 5 to 8 minutes or until tender.
Spoon evenly into 2- quart oven-proof baking dish. Sprinkle with Italian herb seasoning.
Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish.
Cover dish with lid or foil. Bake for 40 minutes.
California Artichoke Advisory Board
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