Artichoke Hearts In Parmesan Custard Recipe
This Artichoke Hearts In Parmesan Custard recipe is a delicious keeper and always a plus on my menu! Once tasted, I am sure you will have to prepare this again and again!
Summary
Preparation Time20 MinCooking Time1 Hr 20 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Ingredients
Frozen artichoke hearts - 2 9-oz. packages
Canned tomatoes - 1/2 c.
Salt - 1 tsp.
Pepper - 1/4 tsp.
Garlic salt - 1/4 tsp.
Parsley - 2 tsp., chopped
Parmesan cheese - 1/2 c., grated
Olive oil - 1/4 c.
Eggs - 6, beaten
Directions
MAKING
1) Grease a 2-quart casserole and add the frozen artichoke hearts.
2) Drain and chop the tomatoes and pour over the artichoke hearts.
3) Sprinkle the tomatoes with salt, pepper, garlic salt, parsley, and cheese.
4) Pour in 3/4 cup water and olive oil.
5) Bake, covered, at 350 degrees for 1 hour.
6) Pour eggs over artichokes.
7) Place in oven and bake for 15 to 20 minutes longer, till the eggs are set.
SERVING
8) Sprinkle with cheese and serve.
1) Grease a 2-quart casserole and add the frozen artichoke hearts.
2) Drain and chop the tomatoes and pour over the artichoke hearts.
3) Sprinkle the tomatoes with salt, pepper, garlic salt, parsley, and cheese.
4) Pour in 3/4 cup water and olive oil.
5) Bake, covered, at 350 degrees for 1 hour.
6) Pour eggs over artichokes.
7) Place in oven and bake for 15 to 20 minutes longer, till the eggs are set.
SERVING
8) Sprinkle with cheese and serve.
