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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
Contributed by Vegetarians and Vegans from around the world
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Artichoke and Mushroom Casserole (Middle East)
from: Kristin Phillips

The Meatless Gourmet:
Easy Lowfat Favorites by Bobbie Hinman
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Recipe By: The Meatless Gourmet by Bobbie Hinman
Serving Size: 6

  • 9 ounces artichoke hearts
  • 1 teaspoon olive oil
  • 1/2 cup onion -- finely chopped
  • 2 cloves garlic -- finely chopped
  • 3 cups sliced mushrooms
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper -- to taste
  • 1 tablespoon lemon juice
  • 1 tablespoon dry white wine
  • 1 tablespoon Italian seasoned bread crumbs
Preheat oven to 350 F.
Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray.

Cook frozen artichokes according to package directions.
(1-16 oz. can of artichokes can be substituted, these need only be drained.)
Drain and place in pan.

Heat oil in a medium nonstick skillet over medium heat.
Add onion and garlic.
Cook, stirring frequently, 3 minutes.
Add mushrooms.
Sprinkle with spices.
Add lemon juice and wine.
Cook, stirring frequently, 3 minutes more.
Remove from heat and stir in bread crumbs.
Spoon mushroom mixture evenly over artichokes.

Bake uncovered, 30 minutes.

Per serving: 51 Calories; 1g Fat (17% calories from fat);
3g Protein; 9g Carbohydrate; 0mg Cholesterol; 76mg Sodium