Preparation:
Hard cooked eggs are less difficult to peel if you pierce the large. 1-1/2 cups. Heat oven to 350 degrees. Arrange croutons evenly in ungreased square baking dish, 8 X 8 X 2 inches. Arrange eggs and artichoke hearts evenly on croutons. Sprinkle with cheese.Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Gradually stir in wine. Pour evenly over cheese. Sprinkle with bacon. Bake uncovered about 30 minutes or until center is hot. To Microwave: Arrange crouton, eggs, artichoke hearts and cheese in square microwavable dish, 8 X 8 X 2 inches, as directed. Place margarine in 4-cup microwavable measure. Microwave uncovered on high 30 to 60 seconds or until melted. Stir in flour, salt, mustard, and pepper. Stir in 3/4 cup milk. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until very thick. Gradually stir in wine. Pour evenly over cheese. Sprinkle with bacon. Cover loosely and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until center is hot. |
