From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 2 packages frozen artichoke hearts
  • 1 tablespoon lemon juice
  • 1/4 cup butter
  • Dash white pepper
  • 3/4 teaspoon salt
  • 1 teaspoon onion salt
  • 1/4 teaspoon dry mustard
  • 1/3 cup flour
  • 1/2 cup artichoke liquid
  • 1-1/2 cups milk, heated
  • 1 egg, slightly beaten
  • 1/2 cup grated Swiss cheese
  • 2 tablespoons dry bread crumbs
  • Paprika

Heat oven to 450 degrees.  Cook artichoke hearts according to package directions, adding lemon juice to water.  Drain, reserving 1/2 cup liquid.  Place artichoke hearts in single layer in a 9-inch square shallow casserole.  Melt butter in saucepan.  Add pepper, salt, onion salt, mustard and flour.  Stir until smooth.  Gradually add artichoke liquid and hot milk; cook, stirring constantly, until thickened.  Remove from heat; add egg and half the cheese.  Stir until blended.  Pour over artichokes.  Sprinkle with remaining cheese, bread crumbs and paprika.  Bake at 450 degrees for 15 minutes.

SERVES: 4 - 6

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