Artichoke Leek Casserole

Artichoke and Leeks topped with Garlic Mashers.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

Ingredients

  • 1 Tablespoon Olive Oil
  • 2 whole Leeks
  • 3 stalks Celery
  • 18 ounces Frozen Artichokes, thawed, drained, chopped
  • 1/2 cup Chicken Stock
  • 1/4 cup White Wine
  • 8 ounces Cream Cheese
  • 1 Tablespoon Lemon Juice
  • 3 cups Garlic Mashed Potatoes
  • Salt and Pepper

Instructions

Servings 8

Preheat oven to 425 degrees.

Thinly slice leeks and celery. Set aside. In a large skillet, heat 1 Tablespoon of oil until shimmering. Add sliced leeks and celery cooking until softened, 7-8 minuets. Add in roughly chopped artichokes. Stir in broth and white wine. Allow to nearly evaporate. Fold in cream cheese until melted and combined.

Remove from heat, stir in lemon juice, and salt and pepper to taste. Pour mixture into a 9” pie pan. Top with mash potatoes, or for a decorative flourish, put potatoes into a piping bag with a large open tip and pipe over artichoke/leek mixture.

Bake for 35 minutes, until heated through and mashed potatoes start to brown. Serve warm.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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