Saffroned Scallop and Artichoke Casserole

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Although I know that cooking this casserole on top of the stove is faster, I prefer to bake it in the oven because it cooks more evenly and I like the extra time this gives me to open my mail or do a couple of chores before dinner.

If you get caught up in what you’re doing, that’s okay, too, because the casserole can stand covered for 30 minutes after you’ve taken it out of the oven. It won’t be piping hot, but it will be warm enough to serve.

Precede this with a dish of war