This simply divine Artichoke and Pea Au Gratin casserole is made with frozen veggies, then mixed with cream, cheese, and seasonings. Freeze, thaw and bake when needed. Easy Peasy (get it?) and SO GOOD!
If Thanksgiving were a color, I have no doubt it would be orange. Orange pumpkins. Orange sweet potatoes. I don’t know. Some might say Christmas would be red and I have to agree, but other than cranberries, I’m really not sure. In any case besides Brussels sprouts, which are always on our table, we kind of miss the green. I’m not into green salad on Thanksgiving but this Artichoke and Pea Au Gratin sure is great for getting more green on the table.
This casserole, which is quickly made, is not overly rich. One might think that with the heavy cream and the parmesan cheese it would be. The sauce is not overpowering and seems to be just enough to give the artichokes and peas some extra added flavor. I could eat this for dinner and be perfectly happy, but it does go great with turkey. Since turkey is the star of the show, well yes I know there are debates about this, let’s just say that the turkey is the perfect vehicle to showcase glorious side dishes. Not to mention that it wouldn’t be much fun to have mashed potatoes without turkey.
But let’s try and stay on topic here! So why artichokes? Why not? Artichokes are not an everyday veggie which makes them perfect for celebrating special occasions. And peas? Well, peas were the one veggie, besides corn, that I liked as a child. But truly peas and artichokes compliment each other quite well. Now some might think of this as more of a Spring dish, but this artichoke and pea au gratin is a great side dish anytime.
So why make this easy peasy artichoke and pea au gratin? Yes, I told you it’s delish, but did I mention this gratin can be made ahead and then frozen? After that it’s just thaw and bake. Serve something memorable. No need to tell anyone this only took minutes to prepare. Now cross the veggie off your list. Done. And that is easy peasy!
Here’s Two More Veggie Side Dishes to Celebrate Any Occasion:
Brussels Sprout with Bacon, Shallot and Garlic from That Skinny Chick Can Bake
Cranberry Orange Glazed Green Beans from Cupcakes and Kale Chips
And More Family Faves:
Everyone loves peas and artichokes. But please remember to
This simply divine artichoke pea Au Gratin is easily made in one bowl. Freeze and bake when needed!
4 c frozen English peas (if baking immediately these should be thawed.)
1 c frozen artichoke hearts (if baking immediately these should be thawed.)
1 c heavy cream
1 1/2 2 Worcestershire
1 T white wine
2 c shredded Parmesan cheese
2 garlic cloves minced
1 t dried basil or basil paste
1 t fresh ground black pepper
A few shavings of fresh nutmeg
1/2 t kosher salt or to taste
1 c Panko bread crumbs
Preheat oven to 375 if baking immediately. Butter or spray a 9″ baking dish. In a large bowl combine peas and artichokes. No need for these to be thawed if you are making this ahead and freezing.
In a large measuring cup combine cream, Worcestershire, wine, cheese, garlic and seasonings.
Gently fold the cream mixture into the peas and artichokes. Spoon into prepared baking dish and sprinkle the Panko crumbs on top.
Freeze if saving for later. If baking immediately, place into preheated 375 oven and bake for 45 minutes or until crumbs are golden brown and mixture is bubbly. Let sit for 15 minutes before serving.
I froze this casserole and then thawed it overnight in the fridge and then baked according to above directions.
Keywords: artichoke and pea au gratin, artichoke, peas, casserole, side dish, vegetarian, make ahead