1 1/2 pounds artichoke hearts, chopped
1 small red onion, finely chopped
1 green bell pepper, finely chopped
4 eggs
2 teaspoons salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1 cup cold water
1/2 teaspoon salt
1/2 cup unsalted butter
2 tablespoons white sugar
3 tablespoons water
3 cups shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, combine the artichoke hearts, onion, green pepper, eggs, salt, basil, oregano, thyme, oregano and paprika.
Transfer the mixture to the baking dish. Sprinkle the butter or margarine over the artichoke mixture, then sprinkle the remaining margarine over the top. In a small bowl, combine the water and salt.
Bake in the preheated oven for 30 minutes, or until a knife inserted into the center of the cake comes out clean. Let cool in the baking dish for 3 to 5 minutes before removing to a wire rack to cool completely.
To make the sauce: In a heavy saucepan over medium heat, bring water to a boil. Add the yogurt, and cook until thick. Stir in the brown sugar and vanilla. Gradually stir in the heat from the bottom of the pan, then gradually pour the milk into the sauce. Continue to cook, uncovered, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the grated cheese.
but with much less liquid! thawed & drained the refrigerator prior to use.
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