Serves: 6
Total Calories: 87

1 (9-ounce) package frozen artichoke heart halved
3 cups mushrooms thickly sliced
1 cup celery sliced
1 tablespoon margarine
2 tablespoons flour
1/2 cup water
1/4 cup milk
1/4 cup sherry
1 teaspoon beef bouillon
1/8 teaspoon salt
1/16 teaspoon black pepper
2 teaspoons pimiento sliced, drained
1/3 cup bread soft crumbs ( 1/2 slice)
1 tablespoon Parmesan cheese grated
1/8 teaspoon paprika

Preheat oven to 375°. Cook artichokes according to package directions. Drain well and transfer to a 1-quart casserole.

Meanwhile, in a 10-inch non-stick skillet over medium heat, sauté mushrooms and celery in margarine for 6 minutes or until celery is crisp-tender. Remove vegetables with a slotted spoon and place on top of artichokes in casserole. Stir flour into remaining liquid in skillet until blended. Add water, milk, sherry, bouillon granules, salt and pepper. Stirring, bring to a boil and boil until smooth and thickened. Stir in pimiento. Pour over vegetables.

In a small bowl, mix crumbs, cheese and paprika. Sprinkle over top of casserole. Bake for 20 minutes or until bubbly and heated through.

Nutritional Facts:

Serves: 6
Total Calories: 87
Calories from Fat: 15

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque