Well look at that and I didn't even plan it... last night's dinner and today's leftovers lunch is very appropriate considering March 16th is National Artichoke Hearts Day!
This was super yummy. I can't wait for the leftovers for lunch today.
Shelly's Shrimp and Artichoke Casserole
1 Yellow Onion, diced
4 Green Onions, diced
3 cloves Garlic, minced
1 lb. Jumbo Shrimp (21/25 count), peeled and deveined, chopped in thirds
1 (14 oz.) can Artichoke Hearts (non-marinated), drained well, chopped
1 cup cooked Spinach, chopped
1/4 cup Marinara Sauce
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 teaspoon Oregano
1/2 teaspoon Basil
1/4 cup Tomato Basil Feta Cheese, crumbled
Oil/butter for sauteing
Cook spinach, chop. Set aside. Saute onions till golden. Add garlic cook 1 minute more. Add shrimp. Cook till almost pink. Add remaining ingredients (except feta.) Stir to combine. Pour into a Pyrex casserole dish.
Top with feta.
Bake for 30 minutes at 350.
Other Eggface Artichoke Heart creations:
Shelly's Italian Artichoke Mini Meatloaf
Shelly's Pesto Chicken & Veggies
Shelly's Cannellini Artichoke Soup
Shelly's Artichoke Florentine Bites
Shelly's Artichoke Heart & Ricotta Tortilla Pizza