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Dash each salt and pepper
1/2 cup milk
3/4 cup shredded Cheddar cheese
2 eggs, separated
2 cooked artichokes (about 12 oz.each)
1 T. grated Parmesan cheese
Saute mushrooms in butter. Blend in flour, salt and pepper; cook and Stir 1 minutes. Gradually add milk; cook and stir until thickened. Remove from heat; stir in Cheddar cheese and egg yolks. Beat egg whites until soft peaks form. Fold yolk mixture into beaten whites just until combined. Pour into greased 8by-4-by-2Vi-inch loaf pan. Bake at 400 degrees about 15 minutes or until puffy and lightly brown. Remove center petals and fuzzy choke from artichokes; fill centers with baked cheese mixture. Sprinkle with Parmesan cheese. Bake at 400 degrees 5 minutes or until bubbly. Makes 2 servings. Recipe can be doubled.
Pasta with sauteed artichokes
1 artichoke
Lemon juice
2 to 3 T. olive oil, butter or margarine
88.8%