Artichoke Medley

Serves: 6
Total Calories: 87


1 (9-ounce) package frozen artichoke heart halved
3 cups mushrooms thickly sliced
1 cup celery sliced
1 tablespoon margarine
2 tablespoons flour
1/2 cup water
1/4 cup milk
1/4 cup sherry
1 teaspoon beef bouillon
1/8 teaspoon salt
1/16 teaspoon black pepper
2 teaspoons pimiento sliced, drained
1/3 cup bread soft crumbs ( 1/2 slice)
1 tablespoon Parmesan cheese grated
1/8 teaspoon paprika


Preheat oven to 375°. Cook artichokes according to package directions. Drain well and transfer to a 1-quart casserole.

Meanwhile, in a 10-inch non-stick skillet over medium heat, sauté mushrooms and celery in margarine for 6 minutes or until celery is crisp-tender. Remove vegetables with a slotted spoon and place on top of artichokes in casserole. Stir flour into remaining liquid in skillet until blended. Add water, milk, sherry, bouillon granules, salt and pepper. Stirring, bring to a boil and boil until smooth and thickened. Stir in pimiento. Pour over vegetables.

In a small bowl, mix crumbs, cheese and paprika. Sprinkle over top of casserole. Bake for 20 minutes or until bubbly and heated through.

Nutritional Facts:

Serves: 6
Total Calories: 87
Calories from Fat: 15

This Artichoke Medley recipe is from the Slender Feast Cookbook. Download this Cookbook today.

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