Creamy Artichoke And Fennel Casserole - cooking recipe

Ingredients

2 (15 ounce) cans water-packed artichoke hearts, drained and just rough chopped
8 ounces parmesan cheese, grated
1 1/4 cups gruyere, shredded (or you can use swiss cheese)
3 tablespoons minced garlic
3/4 cup mayonnaise
1 cup thin sliced fennel
1 teaspoon kosher salt, to taste
1 teaspoon ground black pepper, to taste
1 tablespoon olive oil to saute the vegetables
1 cup thin sliced onion
1 teaspoon paprika
Topping
2 tablespoons dried parsley
2 tablespoons butter
2 cups breadcrumbs

Preparation

Vegetables -- In a small sauce pan on medium heat, add the olive oil then onion, fennel, and garlic and cook on medium low to sweat and slowly cook until slightly soft, about 5 minutes. Remove and transfer to a medium size bowl.
Mix -- In that bowl with the onion and fennel, add the artichokes, cheese, garlic, mayonnaise, salt and pepper, and parsley. Spread in a greased 13x9 pan and sprinkle with paprika.
Topping -- Melt the butter in a measuring cup or small microwavable bowl just in the microwave for 10 seconds and then add the breadcrumbs and parsley and mix well. Sprinkle over the top of the casserole.
Bake -- Heat a oven to 350 degrees and cook on the middle rack for about 30 minutes uncovered until bubbly and golden brown on top. Serve and enjoy!