Artichoke and mushroom casserole
I’m taking it easy this Christmas. Since this is my first year with a food blog, I wasn’t prepared for the food-extravaganza going on in the food blogosphere this time of year. There is one. And it’s big. I am so ready to join in, and post amazing holiday recipes daily that will blow your socks off.
Yes, I’m sorry. But I know you won’t hold it against me.
It’s so hard to cook anything inspiring with a 1 year old. He’s getting easier, but he’s also on the verge of walking. Or running…so it’s going to get harder for a little while. Which is why I make recipes like this yummy artichoke and mushroom casserole. It’s easy, and good for several meals (depending on how big a family you have).
Artichokes are one of my favorite foods. So are mushrooms. Together, they are an impressive holiday dish or just some good home cooking. We all love some good home cooking.
If you want to make it on the lighter side, just omit the butter/crumb topping. For me, it doesn’t seem right to eat artichokes without some butter somewhere close by.
Preheat oven to 350°F/
In a large skillet, heat olive oil over high heat. Add mushrooms and cook quickly, allowing them to brown, about 6 minutes, until they shrink in size and the juices are released and evaporated. Transfer mushrooms to a casserole dish.
Melt 4 tablespoons of butter in the same pan the mushrooms were cooked. Stir to remove any pan drippings. Add the flour and cook over medium heat, stirring, for 3 minutes (until flour is bubbly). Add the chicken broth and cook until thickened and bubbly. Stir in the cream and lemon juice. Remove from the heat. Season with salt and pepper (and taste!).
Add the drained artichokes to the casserole dish. Pour the cream mixture on top and stir to combine.
In a small bowl, combine the melted butter and panko breadcrumbs. Sprinkle on top of the casserole.
Bake for 20-30 minutes until the top is lightly browned.