1/4 cup butter
2 tablespoons olive oil
1 medium onion, diced
3 medium red potatoes, peeled and quartered
3/4 pound sliced mushrooms
1/2 tablespoon dried basil
1/2 teaspoon dried rosemary
1/8 teaspoon dried oregano
1 teaspoon dried basil
1 (14 ounce) can artichoke hearts, drained, divided
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, melt butter. Cook onion and potatoes in butter until lightly browned. Stir herbs into potato mixture. Stir in mushrooms and basil. Bring to a boil. Reduce heat to low and stir in rosemary, oregano, basil, oregano and basil. Cook, stirring constantly, 25 minutes.
Pour in artichoke hearts and cook 10 minutes more. Spread chicken mixture over all and sprinkle with cheese. Place in oven while still warm. Bake 25 minutes in the preheated oven.
I have made this for many holidays; this is our family favorite! Personal preference, i use red 70 laceweight instead of dark amber. Swirl skillet often, especially while frying.
Tasty and easy--could just be that I used fresh green beans from the farmers market. Either that or I sauteed them in 1 Tbl of medium fine grain Franks Himalayan salt. Anything extra I added would have added just +1 vegetableity.
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