Recipe by MrsMo
"An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste."
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2 (10 ounce) cans
artichoke hearts in water, drained
Italian-style salad dressing
shredded mozzarella cheese
1 (3 ounce) can
This was a simple, flavorful side dish. Instead of Italian dressing I used marinated artichoke hearts and just added a little salt before the first baking.
This was ok. I am not the biggest fan of Italian dressing,so I thought the dressing overpowered the artichokes. Next time I try this I will sub Olive Oil for the Italian dressing
Great and simple way to prepare artichoke hearts. You can play with this recpe alot and unless you're an Italian dressing nut I would suggest a lighter marinade (slightly seasoned EVOO works just fine). I make variations of this dish on a regular basis.
This dish was super simple to make, and very yummy to eat. I used marinated artichokes, so I eliminated the italian dressing. I will certainly make this dish again. I think it would work really well as an appetizer, or buffet dish.
I have never been too fond of just artichoke hearts in themselves but found this to be quite tasty. I added in some diced mushrooms and my own preferred spice varitey to give it that special zest. . .
As a big artichoke fan, I was disappointed with this recipe. It was bland and uninteresting, not at all what I expected.
I took LorraineT's advice, and just used marinated artichoke hearts. Maybe the original recipe is intended to be a "lite" version? Anyway, I would also add more cheese!
Good but too vinegary. Might cut the Italian Dressing and use milk, italian spices and water in place.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Hearts au Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 140
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