Celery And Artichoke Hearts In Cheese Sauce Recipe
Celery and artichoke hearts in cheese sauce is a baked and broiled vegetable recipe. Prepared with frozen artichoke hearts, this recipe also has celery in it. Seasoned and spiced with mustard, the vegetables are finished with a milk and cheese sauce, sprinkled with breadcrumbs.
Ingredients
1 package frozen artichoke hearts
2 medium size stalks celery, chopped
1 tablespoon unsalted margarine
1 small yellow onion, chopped fine
1 tablespoon flour
1 cup skim milk
1/2 teaspoon Dijon or spicy brown mustard
1/8 teaspoon black pepper
2 tablespoons grated Parmesan cheese
1 tablespoon fine dry bread crumbs
Directions
Preheat the oven to 400°F.
In a medium size saucepan, cook the artichoke hearts according to package directions, omitting the salt; drain and set aside.
Meanwhile, in a small heavy saucepan with enough boiling unsalted water to cover, cook the celery, uncovered, for 3 minutes or until just tender.
Drain and set aside in a small bowl.
Using the same saucepan, melt the margarine over moderate heat; add the onion and cook, uncovered, until soft about 5 minutes.
Blend in the flour and cook over low heat, stirring, for 2 minutes.
Add the milk and cook, stirring constantly, until the sauce has thickened slightly about 3 minutes.
Stir in the mustard, pepper, and cheese, and continue cooking and stirring over low heat another 5 minutes.
Spoon the artichokes and celery into an ungreased 8"x 8"x 2" baking pan, cover with the cheese sauce, and sprinkle with the bread crumbs.
Bake, uncovered, for 15 minutes.
Increase the oven temperature to broil; transfer the pan to the broiler, about 5 to 6 inches from the heat, and broil for 1 to 2 minutes or until lightly browned.
In a medium size saucepan, cook the artichoke hearts according to package directions, omitting the salt; drain and set aside.
Meanwhile, in a small heavy saucepan with enough boiling unsalted water to cover, cook the celery, uncovered, for 3 minutes or until just tender.
Drain and set aside in a small bowl.
Using the same saucepan, melt the margarine over moderate heat; add the onion and cook, uncovered, until soft about 5 minutes.
Blend in the flour and cook over low heat, stirring, for 2 minutes.
Add the milk and cook, stirring constantly, until the sauce has thickened slightly about 3 minutes.
Stir in the mustard, pepper, and cheese, and continue cooking and stirring over low heat another 5 minutes.
Spoon the artichokes and celery into an ungreased 8"x 8"x 2" baking pan, cover with the cheese sauce, and sprinkle with the bread crumbs.
Bake, uncovered, for 15 minutes.
Increase the oven temperature to broil; transfer the pan to the broiler, about 5 to 6 inches from the heat, and broil for 1 to 2 minutes or until lightly browned.
