Recipe by tarap
"This delicious side dish will make a broccoli lover of you!"
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broccoli, cut into florets
sliced fresh mushrooms
chopped green onion
1 (14 ounce) can
artichoke hearts, drained and chopped
grated Parmesan cheese
tomato, thinly sliced
dry bread crumbs
My husband and I really enjoyed this. Preparation was quick and easy. I used a jar of roasted red bell peppers on top instead of the sliced tomatoes.
This wasn't a big hit at our house tonight, as evidenced by the fact that Hubs left his on his plate (he'd probably rate this 1-star). I didn't bother to ask him why he didn't care for it because I knew the answer after eating it myself. In a nutshell, it was just too rich - too much mayo, too much cheese. And without the additions I made of fresh minced garlic and Penzey's Fox Point Seasoning, I suspect this would have been a little wimpy flavor-wise too. Something this rich might be good as a dip (think Artichoke-Spinach Dip) but it's just too rich as a side dish.
Quite good. I cut down the calories a bit by using light sour cream, only about 2 tbs of light mayo, and cooked the green onions in ~1 tsp of olive oil instead of butter.
My family loved this recipe, I did add some salt and pepper.
Recipe was ok. I did make a couple of changes based on other reviews. I only used 2 tbsp. of light Mayo and replaced the sour cream with cottage cheese. I added garlic and salt and pepper and it still came out a little bland. Maybe because I cutting down on the mayo- it didn't seem like enough sauce for the veggies. I did like the tomatoes on the top though- it was a good lively contrast with the other veggies.
I thought this recipe was kind of bland. I added some garlic, pepper, and potatoes, and used chopped onions that I cooked with the mushrooms instead of green onions (I had none). I scaled it down on the site to 2 servings and followed the recipe from there; as I said, I just thought it was kind of bland. There is a possibility that because I added the potatoes that I should have made more sauce, but all of the veggies were covered before I baked it and so I figured it was enough. I wouldn't make this again unless I needed to use up some veggies in the fridge.
My family loved this! As I decided to make this at the last minute, I had to make some substitutions. Instead of broccoli, I used a frozen bag of broccoli, cauliflower & carrots. We don't have canned artichoke hearts here in Greece where I live, so I used frozen artichoke bottoms, which I cooked in the boiling water before adding the broccoli mix. Otherwise I followed the recipe as stated, adding seasoning to taste at the table. A great meatless main dish, or a fine side dish!
This was delicious! I added 3 potatoes (quartered), 2 cloves of garlic, and a quarter cup of white wine. Nice winter supper! Susan in Santa Fe
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Artichoke Bake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 206
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