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Artichoke Heart Casserole with Soy Nut Topping

Artichoke Heart Casserole with Soy Nut Topping
  • Preparation

    Preparation : 20min

  • Total cooking time

    Total cooking time : 60min

  • Servings

    Servings : 4

Ingredients

For the casserole

  • 8 to 10 fresh artichokes, trimmed (see instructions below), OR 2x 398-ml cans artichoke hearts, drained
  • 4 plum tomatoes, halved
  • 1 red onion, cubed
  • 4 garlic cloves, minced
  • 1 tbsp. (15 ml) fresh rosemary, chopped
  • 1 tbsp. (15 ml) fresh thyme, chopped
  • 1/4 cup (60 ml) fresh basil, coarsely chopped
  • 1/2 cup (125 ml) extra virgin olive oil
  • Salt and freshly ground pepper, to taste

 

For the topping

  • 1/2 cup (125 ml) unsalted roasted soy nuts, chopped
  • 1/2 cup (125 ml) roasted almonds, chopped
  • 1/2 cup (125 ml) Italian parsley, chopped
  • 1/2 cup (125 ml) grated Parmesan cheese
  • Zest of 1 lemon
  • 1/4 cup (60 ml) extra virgin olive oil
  • Salt and freshly ground pepper, to taste

Preparation

Make the casserole

  • Preheat oven to 350°F (180°C).
  • Oil a 9 x 13–in. (23 x 33–cm) baking dish.
  • Cover bottom of dish with artichokes halves. Top with tomatoes, then with onion. Sprinkle garlic and herbs to cover, then drizzle with olive oil. Season to taste.
  • In a large bowl, combine topping ingredients and spread evenly over the vegetables.
  • Bake the casserole for 40 to 45 min.

 Tip: To chop almonds, put them in a small, sturdy plastic bag, and crush with a rolling pin or a meat mallet.

 

Trim fresh artichokes

  • Using a serrated knife, cut off the prickly head of an artichoke and its fibrous bottom, then discard.
  • Using a paring knife, peel base and stem of artichoke, and remove larger outer leaves.
  • Using a dessert spoon, remove core from artichoke (the fuzzy centre part of the vegetable).
  • Transfer trimmed artichoke to a bowl filled with cold water and juice of 1 lemon (to prevent oxidation).
  • Repeat operation with the other artichokes.
  • In a large saucepan, bring water with a pinch of salt to a boil. Drain artichokes and add to saucepan. Cover with a lid that’s smaller than the actual saucepan lid, to prevent artichokes from floating, so they will cook evenly. Cook for 5 min.

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