Eggs and ArtichokesFrom BRACKENRIDGE HOUSE BED & BREAKFAST INN
2 packages (9 ounces each) frozen artichoke hearts or 2 cans artichokes
1 bay leaf
2 cans condensed cream of chicken soup
1 tablespoon chopped onion
1/4 cup sherry
8 hard-cooked eggs, quartered
8 slices Old English cheese (may be substituted with American or shredded cheddar)
2 cups diced cooked ham
Cook artichoke hearts as directed on package, adding bay leaf during cooking if desired. Drain. You may use canned artichokes and simply drain them, as well. Combine soup, onion, and sherry. You may want to add a small can of mushrooms. Mix well. Arrange artichoke hearts, eggs, and ham in a 3-quart casserole dish. Add soup mixture. Top with slices of cheese. Bake at 400°F for 25 to 30 minutes, or until cheese is lightly browned. Makes 8 servings.
Most of the time, hosts Bennie and Sue leave meat out of the casserole dishes at the Brackenridge House, since so many of their guests are vegetarians. This dish, however, is just as good with meat served on the side.