This artichoke casserole will give you warmth on a cold night. The multiple ingredients in the recipe give it a distinct taste. The flavour of all the ingredients integrates together perfectly. It makes a large serving and the leftovers can easily be heated the next day, if there are any left. If you are a fan of artichoke dip, you will love this casserole. It is a filling meal and a delicious dinner.
Cloves garlic, unpeeled - 6
Can artichoke hearts, drained and chopped - 1 (14 ounce)
Butter - ¼ cup
Package sliced fresh mushrooms - 1 (8 ounce)
Green onions, finely chopped - 3
Package cream cheese - 1 (8 ounce)
French fried onion rings - 1 cup
Lemon juice - 1 tablespoon
Garlic salt - 2 teaspoons
Real mayonnaise - ¾ cup
Grated parmesan cheese - ¾ cup
Can water chestnuts, drained and chopped - 1 (8 ounce)
Sour cream - 1 cup
Preheat your oven to 175 degrees centigrade.
Take a small oven safe dish and put the garlic cloves in it.
Roast them in the oven for around 20 minutes.
They will be soft and fragrant by this time.
Put the artichoke hearts in a mixing bowl.
Take a skillet and turn the heat to medium.
Melt the butter in it and add the mushrooms.
Stir them around and cook them for around 10 minutes until they become soft.
Add green onions and cook them for five minutes, they will be soft and cooked by then.
Remove the mushrooms, butter and onions from the skillet and put them in the bowl of artichokes
Take the wrapper of the cream cheese off and put it in a bowl which is microwave safe.
Heat it in the microwave for 1.5 minutes until it is soft and warm.
Add this cream cheese to the artichoke mixture.
Also add water, sour cream, parmesan cheese, garlic salt, mayonnaise and lemon juice.
Take the skin off the roasted garlic and also add them to the mixture.
Add this artichoke mixture to a baking dish.
Bake the casserole in a preheated oven for 30 minutes.
It should be bubbly and hot. Put the onion rings on top of the casserole and bake it for 10 more minutes until the onions get a little brown.