1 (15-ounce) can artichoke hearts packed in water, drained
2 tablespoons panko (Japanese bread crumbs)
Instructions
Preheat oven to 400°.
In a 10-inch ovenproof skillet, melt butter over medium heat. Add shallot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in 1⁄2 cup cheese, salt, lemon zest, and peppers. Add asparagus and artichokes, stirring to coat. Top with bread crumbs and remaining 1⁄4 cup cheese.
Bake until golden brown, about minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/asparagus-artichoke-gratin/