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Artichoke Gratin

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Source: Fine Cooking - Issue No. 17

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Active Time:  10 Minutes
Total Time:  45 Minutes
Yield:  Serves 6

Make this fresh, light gratin when artichokes are cheap and plentiful in the spring and again in the fall.

RECIPE INGREDIENTS

2 large lemons

8 large artichokes

1 tablespoon flour

1 teaspoon salt

1 bay leaf

Oil for the gratin dish

1/3 cup dry white wine

3 tablespoons chopped fresh parsley

2 teaspoons chopped fresh marjoram or 1 teaspoons dried

2 cloves garlic, minced

1/4 cup grated Parmesan cheese

1/4 cup fresh bread crumbs

4 tablespoons extra-virgin olive oil

DIRECTIONS

Squeeze the juice from one of the lemons into a large bowl and add 3 cups of water. Trim and quarter the artichokes; scrape out the choke if necessary. As you work, drop the finished pieces into the acidulated water.

Squeeze the juice from the remaining lemon into a large, non-reactive saucepan. Add about 8 cups water, the flour, salt, and bay leaf, and bring to a boil. Drain the artichokes and add them to the boiling liquid. Cook until the artichokes are tender-firm, about 10 min. Drain, discarding the bay leaf.

Heat the oven to 375 degrees F.

Lightly oil a 2-quart gratin dish. In a bowl, toss the artichokes with the wine and a little salt and pepper. Spread the artichokes evenly in the gratin dish. Toss together the parsley, marjoram, garlic, Parmesan, breadcrumbs, and 2 tablespoons of the olive oil. Sprinkle this evenly over the artichokes and drizzle with the remaining 2 tablespoons olive oil. Bake until the gratin is heated through and the crumbs are brown, about 25 minutes.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Serves 6

Calories:

254

Fat. Total:

12g

Fiber:

13g

Carbohydrates, Total:

30g

Sodium:

710mg

% Cal. from Fat:

43%

Cholesterol:

3mg

Protein:

10g

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