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Creamy Artichoke Bake

4 star rating
 

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Submitted by: Peaches1&

 

Try adding items such as chopped bacon, julienne sun dried tomatoes or capers to this non-pasta version of macaroni and cheese.
 

Ingredients

  • 1 tbsp butter
  • 2 cloves garlic, crushed
  • 11 oz marinated artichoke hearts, drained (reserve liquid)
  • 2 tbsp almond flour
  • 1/4 cup heavy cream
  • 1 tsp cayenne pepper
  • 1 tsp nutmeg
  • 1/2 cup shredded Asiago cheese
  • Salt and pepper
  • 1/4 slivered almonds
  • Vegetable oil

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Method

Preheat oven to 350 degrees. Melt the butter in a medium, heavy saucepan over medium heat. And the garlic and saute for about a minute. Stir in the artichoke hearts and saute until slightly browned and coated in butter. Sprinkle with almond flour and stir to coat. Pour cream over and reduce until thick and creamy. Stir in cheese and heat, stirring constantly until melted. Add nutmeg and cayenne. Mixture should be the consistency of macaroni and cheese. If it's too thin, add more cheese or increase heat. Add a little artichoke liquid to thin if necessary. Season to taste with salt and pepper. Transfer to a greased baking dish. Toss the almonds in oil and sprinkle on top. Bake in oven for about 20 minutes or until almonds are toasted and casserole is thick, bubbly and beginning to brown.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Peaches1& ()

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