1/4 cup butter or margarine,
divided use
1 medium onion, coarsely chopped
1 medium red pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup freshly grated Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese
1 (3-ounce) package cream cheese
1/2 cup chopped fresh flat-leaf parsley, divided use
1/3 cup mayonnaise
4 tablespoons fresh lemon juice
1 (14-ounce) can artichoke hearts, drained, cut into 1/2-inch
pieces
1 teaspoon grated lemon peel
1/2 teaspoon coarsely ground pepper
Butter-type crackers or toast points for accompaniment
Heat oven to 375°F
(190°C).
In a large skillet saute
onion, red pepper and garlic in 1 tablespoon butter over medium
heat,, stirring occasionally, until vegetables are softened.
Melt remaining 3 tablespoons
butter in large saucepan; stir in flour. Cook over medium heat,
stirring constantly, for 30 seconds. Stir in milk. Continue cooking,
stirring occasionally, until mixture comes to a full boil and
cook for 1 minute. Remove from heat.
Stir in the Parmesan cheese,
mozzarella cheese and cream cheese until melted.
Stir in the onion/pepper
mixture, 1/4 cup parsley, mayonnaise, lemon juice, artichoke
hearts, lemon peel and pepper.
Spoon vegetable and cheese
mixture into shallow 1 1/2-quart casserole dish.
Bake for 25 to 30 minutes
or until bubbly.
Sprinkle with remaining
1/4 cup parsley and serve with crackers or toast points.
