Artichokes > Casseroles > Artichoke Egg Casserole >
Artichoke Egg Casserole
4 jars (6.5 oz. each) marinated artichoke hearts
1/2 C green onions, chopped
1 TBS canola oil
3 garlic cloves, peeled & minced
8 eggs, lightly beaten
1 jar (4.5 oz.) sliced mushrooms, drained
3 C sharp cheddar cheese, shredded
1 C butter-flavored cracker crumbs
Preheat oven to 350-degrees F. Drain artichokes but reserve 1/2 cup of the marinade; set aside. Cut the artichoke hearts into slices; set aside. In a skillet, sauté chopped green onions in canola oil until tender. Add minced garlic; cook for another minute. Remove skillet from heat. In a large bowl, combine lightly beaten eggs, sliced artichokes, mushrooms, cheese, cracker crumbs, green onion mixture and reserved marinade. Transfer to a greased baking dish. Bake, uncovered, for about thirty-five to forty minutes or until a knife inserted near center comes out clean. Allow to stand for about five minutes before slicing and serving. Recipe makes about eight servings.
Related Link:
Food Fare Culinary Collection: Artichokes
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