Lemony Artichokes au Gratin

• 1 cup (2 sticks) unsalted butter, melted
• 4 (14-ounce) cans quartered artichoke hearts, drained (about 6 cups artichokes)
• 1 cup thinly sliced green onions, white part only (about 2 large bunches)
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
• Dash of Tabasco sauce
• 3 cups freshly grated Parmesan cheese
• 1 cup shredded Monterey Jack cheese
• 1 1/2 cups panko (Japanese) breadcrumbs

1. Preheat the oven to 350F.
2. Using a pastry brush, lightly coat the bottom of a large gratin dish with a bit of the melted butter.
3. Spread the artichoke hearts evenly over the bottom of the gratin dish and sprinkle with the green onions.
4. In a bowl, stir together the remaining melted butter, Cajun seasoning, red pepper flakes, black pepper, lemon juice, and Tabasco.
5. Add the Parmesan, Monterey Jack, and panko crumbs and stir to combine.
6. Spoon the mixture evenly over the artichokes.
7. Bake until the breadcrumb-butter mixture is golden brown and the casserole is hot throughout, 20 to 30 minutes.
8. Serve immediately.
9. The gratin can be assembled up to 1 day ahead, then covered and refrigerated.
10. Bake just before serving.

unsalted butter, quartered artichoke hearts, green onions, cajun seasoning, red pepper, freshly ground black pepper, freshly squeezed lemon juice, tabasco sauce, parmesan cheese, shredded monterey jack cheese, breadcrumbs

Taken from www.epicurious.com/recipes/food/views/lemony-artichokes-au-gratin-382614 (may not work)