Best Artichoke And Swiss Chard Gratin Recipes
GRATIN OF ARTICHOKE AND SWISS CHARD
This is an earthy dish I make over and over again all through the fall.
Provided by Food Network
Categories side-dish
Time 1h20m
Yield 6 servings as a side dish
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
- Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
- Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
- Heat the oven to 375 degrees F.
- Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
- Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
- Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.
ARTICHOKE AND SWISS CHARD GRATIN
The original recipe calls for fresh artichokes which allows you to cook them to tenderness but not overly soft. I used canned artichoke hearts to speed up the process and make it more affordable. If you are lucky enough to live where artichokes are plentiful, try it with them. (I will include the original directions for cooking...
Provided by Pam Ellingson
Categories Vegetables
Number Of Ingredients 10
Steps:
- 1. IF YOU ARE USING FRESH ARTICHOKES, FOLLOW THIS PROCESS THROUGH STEP 4. IF USING CANNED, START AT STEP 5 AND PROCEED.
- 2. Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
- 3. Snap off the stems of the artichokes and reserve. Trim the artichokes of all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
- 4. Trim the rest of the leaves off the artichokes and scrape out the chokes - the fuzzy centers - with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
- 5. Heat the oven to 375 degrees F.
- 6. Wash the chard well and shake off any excess water, but do not dry. Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1 to 2-inch pieces, keeping the stems and leaves separate.
- 7. Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the chard stems and the onions and lower the heat to medium. Cook, stirring, until the onions are tender, about 5-7 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Drain off or cook down any excess liquid from chard.
- 8. Add the artichokes, and 1 Tbsp butter if desired Season with salt and pepper. (Remember that the Parmesan cheese is salty, so go light and adjust seasonings after adding cream and cheese in next step)
- 9. Put the artichokes, onion and chard into a 1 1/2 to 2 quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Adjust seasonings.
- 10. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. While baking, melt remaining 1 Tbsp butter and mix well with the seasoned bread crumbs.
- 11. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake until crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.
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Artichoke and Swiss chard gratin recipe is a delicious and hearty side dish that combines the earthy flavor of Swiss chard with the nutty and creamy taste of artichoke. This dish is a great way to incorporate some more vegetables into your meals and create a more filling and nutritious dinner.
What is Artichoke and Swiss Chard Gratin?
Artichoke and Swiss chard gratin is a baked dish that consists of a creamy base made from milk, cream, cheese, and eggs, which is mixed with chopped steamed artichokes and Swiss chard leaves. The mixture is then topped with a breadcrumb and cheese topping and baked in the oven until the cheese is melted and bubbly.The Ingredients
- Fresh Artichokes
- Swiss Chard
- Milk
- Cream
- Eggs
- Garlic
- Cheese
- Bread Crumbs
The Process
- Preheat oven to 375 degrees F (190 degrees C).
- Steam artichokes until tender, then chop into small pieces.
- Wash and chop Swiss chard leaves into small pieces.
- In a saucepan over medium heat, combine milk, cream, and garlic; bring to a simmer, stirring frequently.
- In a bowl, beat eggs until light and frothy, then gradually stir in the milk mixture.
- Mix in artichokes and Swiss chard until evenly coated with the egg mixture.
- Transfer the mixture to a baking dish and sprinkle cheese and breadcrumbs on top.
- Bake in the preheated oven for 30 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool for 5 minutes before serving.
Benefits of Artichoke and Swiss Chard Gratin
Artichoke and Swiss chard gratin is a delicious way to increase your vegetable intake and get some essential nutrients. Artichokes are an excellent source of antioxidants, fiber, and vitamins C and K. Swiss chard is also rich in antioxidants, fiber, and vitamins A, C, and K. Additionally, both vegetables are low in calories and high in water content, making them a great choice for weight management and supporting hydration.Conclusion
Artichoke and Swiss chard gratin is a delicious and nutrient-dense side dish that is perfect for any occasion. This recipe is as simple as it is flavorful, and it provides a satisfying and healthy way to enjoy the taste of artichokes and Swiss chard. Whether you're cooking for a big family dinner, a special event, or just want to elevate your everyday meals, this gratin recipe is sure to impress.
Artichoke and Swiss chard gratin is a delicious dish often served as a side dish. This dish is perfect for a dinner party, family gathering or a special occasion. However, preparing this dish can be a bit challenging, especially if you are not familiar with the cooking techniques of artichokes and Swiss chard. In this article, we will provide you with valuable tips to make the perfect artichoke and Swiss chard gratin.