Artichoke Au Gratin Salad

For those of you who cook or hell if you just love food, you should definitely subscribe to the Food Network Magazine. Your family, friends and taste buds will appreciate it! There are so many recipes and pretty pictures along with coupons and interesting tidbits about food. My first issue was for August/September and I found this simple recipe inside by Sandra Lee (Semi-Homemade) and it is an appetizer. I made it for a light dinner and it was perfect!

4 tbsp plain or seasoned breadcrumbs
1-12oz jar or can of artichoke bottoms, drained and patted dry
1 1/2 tsp grated parmesan cheese
1/4 lb soft sheep's milk cheese or brie, rind removed, sliced
1 c mixed salad greens
2 tbsp balsamic vinaigrette
Extra virgin olive oil
salt & pepper to taste

Preheat oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.

Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese or brie among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until cheese starts to bubble and the topping browns, 3-4 minutes. Toss the salad greens with the balsamic vinaigrette, pinch of salt and pepper in a bowl. Serve the artichokes on top of the greens.