Artichoke Casserole
by Editorial Staff
Artichokes are baked in sour cream, ham, and baked bell peppers.
Cook: 1 hour 5 minutes
Servings: 12
Ingredients
- Canned artichokes (washed and drained) – 400 g
- Prosciutto ham (ham) or bacon – 2 slices (about 50 g)
- Baked Bulgarian pepper, canned (chopped) – 0.5 cups
- Arugula or spinach (chopped) – 1 cup
- Parmesan cheese (shredded on a grater) – 0.75 cups (about 90 g)
- Sour cream – 230 g
- Flour – 3 tbsp
- Mayonnaise – 0.5 cups
- Green onions (chopped) – 0.25 cups
- Serving croutons (optional)
- Prosciutto ham or bacon (sliced) for serving (optional)
Directions
- Turn on the oven to preheat to 180 degrees. Put the artichokes in a sieve, squeeze out the liquid well, and then dry with a paper towel. Chop the artichokes. Set aside.
- Fry prosciutto or bacon in a small frying pan until brown, about two minutes. Transfer to a plate, allow to cool, then cut into strips. Return the chopped ham back to the pan, add the arugula, and fry, stirring occasionally, for about 1 minute.
- In a large bowl, combine the sour cream and flour. Add mayonnaise and baked pepper. Add 1/2 cup cheese, green onions, artichokes, and ham arugula. Transfer this mixture to a 22 cm round ovenproof dish. Sprinkle with the remaining cheese.
- Place the dish in a preheated oven, bake the artichokes for about 30 minutes, until golden brown on top. Let the casserole stand at room temperature for 15 minutes before serving. Sprinkle with ham or bacon (optional). You can serve croutons with this casserole (optional).
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