Make this fresh, light gratin when artichokes are cheap and plentiful in the spring and again in the fall.
- 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 breadcrumbs
- 4 tablespoons extra-virgin olive oil
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 minutes. 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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
254 calories; 12g total fat; 3mg cholesterol; 710mg sodium; 30g carbohydrates; 13g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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