Ahira's Hangar

The broccoli-artichoke casserole is a recipe I adapted from Jeff Smith from his spinach-artichoke casserole. If the directions are confusing, feel free to ask for clarification.

Spinach (Broccoli)And Artichoke Casserole

Recipe By : Jeff Smith in "The Frugal Gourmet" (adapted by Pam/Menolly)
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ozs canned artichoke hearts -- drained (I use two 14 oz cans)
30 ozs frozen chopped spinach -- thawed and drained (I use frozen chopped broccoli instead)
8 ozs cream cheese
2 TBS mayonnaise
4 TBS olive oil
6 TBS milk
salt and pepper -- to taste
1/3 cup grated fresh Parmesan cheese

If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, (peel the leaves off the bottom, chop the bottoms and reserve) and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes (cook the broccoli until just tender, drain in a colander and bring to room temperature. Pat dry with a paper towel. Place in the bottom of casserole and layer the chopped artichoke bottoms and peeled leaves on top of the broccoli). In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese.

Bake, uncovered, at 375° for 40 minutes, or until the top is lightly browned.

You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time.