Ingredients
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered1 garlic clove, minced1/4 cup butter, divided2 tablespoons all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups milk1 egg, lightly beaten1/2 cup shredded Swiss cheese, divided1 tablespoon dry bread crumbs1/8 teaspoon paprika
Preparation
Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish.
In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted.
Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.
