How about serving up that after-dinner cappuccino in a different way?
That was precisely my thought when I first saw this recipe in the Pastry Queen cookbook. I was always drawn to the idea of serving these cheesecakes at a dinner party for that very reason. Though I think they would be even cuter served with real cappuccinos, until I get an espresso machine, these cheesecakes will have to hold their own.
I think that’s just fine, because these miniature cheesecakes are DE-LI-CIOUS.
What if I told you that something from a can is capable of producing one of the most addicting-ly delicious side dishes you’ll ever taste?
Although I don’t typically cook with canned goods, artichokes are one of my exceptions. If I’m doing them in something like an antipasti, I’ll buy the higher-quality jarred variety, but for a dish like this, canned works best.
Using canned artichokes makes this dish seriously easy. Baking it in a casserole dish does, too. The only prep you’ll need to do is slice a few scallions and grate/shred some cheese – which doesn’t really take much work at all if you use your food processor. It’s not really “some” cheese – it’s a lot of cheese. That coupled with the panko is what makes this dish so sinful and fulfilling. The lemon adds the brightness, and the red pepper flakes and Tabasco give it some kick.
I think it’s a natural fit for serving alongside your favorite summer seafood dish, don’t you?
Lemony Artichokes Au Gratin
from Rebecca Rather’s Pastry Queen Parties
Preheat oven to 350 degrees F. Using a pastry brush, lightly coat the bottom of a large gratin dish with a bit of the melted butter. Spread the artichoke hearts evenly over the bottom of the dish and sprinkle with the green onions.
In a bowl, stir together the remaining melted butter, Cajun seasoning, red pepper flakes, black pepper, lemon juice, and Tabasco. Add the Parmesan, Monterey Jack, and panko; stir to combine. Spoon the mixture evenly over the artichokes.
Bake until the breadcrumb-butter mixture is golden brown and the casserole is hot throughout, 20 to 30 minutes. Serve immediately.
Makes 8 servings.
DO-AHEAD: Can be assembled up to 1 day ahead, then covered and refrigerated. Bake just before serving.
{I think this dish is best when eaten the same day it’s cooked – I didn’t think the leftovers did it justice}
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