Broccoli-Artichoke Casserole

By jeknudson

Ingredients

• Cooking spray
• 1 1/2 cups plus 1 Tbsp. canola oil, divided
• 2 medium shallots, thinly sliced and separated into rings (about 1 1/2 cups)
• 1 /4 cup all-purpose flour, divided
• 8 cups chopped broccoli florets
• 1 /4 cup water
• 1 /2 cup finely chopped yellow onion
• 2 teaspoons minced garlic
• 1 /4 cup dry white wine
• 1 3/4 cups whole milk
• 2 1/4 ounces Gruyre cheese, shredded (about 1/2 cup plus 1 Tbsp.)
• 1 teaspoon kosher salt
• 1 /2 teaspoon black pepper
• 1 (9-oz.) pkg. frozen artichoke hearts, thawed and chopped (about 1 1/2 cups)

Details

Preparation time 60mins
Cooking time 80mins
Adapted from cookinglight.com

Preparation

Step 1

Step 1
Lightly coat an 11- x 7-inch glass or ceramic baking dish with cooking spray. Preheat oven to 350°F. Heat 1 1/2 cups oil in a heavy 2-quart stockpot over medium high until a deep-fry thermometer reads 350°F.

Step 2
Toss together shallots and 2 tablespoons flour in a small bowl. Add to hot oil; fry, stirring occasionally, until golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Set aside.

Step 3
Combine broccoli and 1/4 cup water in a large microwavable glass bowl; cover loosely with plastic wrap. Microwave at high until crisp-tender, about 5 minutes. Drain and set aside.

Step 4
Heat remaining 1 tablespoon oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add wine; cook, stirring constantly, until liquid is almost evaporated, about 1 minute. Sprinkle with remaining 2 tablespoons flour; cook, stirring constantly, until onion pieces are coated. Whisk in milk; bring to a simmer over medium. Cook, whisking occasionally, until thickened, 4 to 5 minutes. Stir in cheese, salt, and pepper until melted and smooth, about 1 minute. Remove from heat.

Step 5
Add artichokes to broccoli in bowl. Stir in cheese sauce. Pour into prepared baking dish; top with fried shallots. Bake at 350°F until warmed through, about 20 minutes.