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