Reviews Add Rating & Review
Back to Baked Broccoli-and-Artichoke Shells All Reviews for Baked Broccoli-and-Artichoke Shells - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 45 mins Servings: 4 Baked Broccoli-and-Artichoke Shells
Ingredients Ingredient Checklist 8 ounces medium pasta shells Kosher salt and freshly ground pepper 10 ounces broccoli, stalks peeled and sliced, florets separated 1/2 cup panko 1 cup grated Parmigiano-Reggiano 3 ounces thick-cut bacon, cut into 1/2-inch pieces 2 tablespoons unsalted butter 1/3 cup unbleached all-purpose flour 3 1/2 cups whole milk 1 cup grated sharp white cheddar 1 can (14 ounces) quartered artichoke hearts, drained
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 45 mins Servings: 4 Baked Broccoli-and-Artichoke Shells
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 45 mins Servings: 4
Recipe Summary
prep: 20 mins total: 45 mins
Servings: 4
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Servings: 4
4
Baked Broccoli-and-Artichoke Shells
Baked Broccoli-and-Artichoke Shells
Ingredients
Ingredients
- 8 ounces medium pasta shells Kosher salt and freshly ground pepper 10 ounces broccoli, stalks peeled and sliced, florets separated 1/2 cup panko 1 cup grated Parmigiano-Reggiano 3 ounces thick-cut bacon, cut into 1/2-inch pieces 2 tablespoons unsalted butter 1/3 cup unbleached all-purpose flour 3 1/2 cups whole milk 1 cup grated sharp white cheddar 1 can (14 ounces) quartered artichoke hearts, drained
Directions
Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Baked Broccoli-and-Artichoke Shells
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Broccoli-and-Artichoke Shells
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
