Best Artichoke Hearts Au Gratin Recipes
ARTICHOKES AU GRATIN
This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.
Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
ARTICHOKE HEARTS GRATIN
This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.
Provided by Chef John
Categories Appetizers and Snacks Vegetable
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
- Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g
WARM CHICKEN TORTELLINI AU GRATIN
This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.
Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
ARTICHOKE GRATINATA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
ARTICHOKE GRATIN - GIADA DE LAURENTIIS
Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.
Provided by DoubleAs Mom
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
ARTICHOKES AU GRATIN
Steps:
- Preheat the oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.
- Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens.
ARTICHOKE BOTTOMS AU GRATIN
A rich-but-worth-it appetizer, with prosciutto tucked under a blanket of bechamel sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
- Heat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of bechamel. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel.
- Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.
SPINACH AND ARTICHOKES AU GRATIN
A simple casserole from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.
Provided by Chilicat
Categories Spinach
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place artichoke hearts in a shallow 1 1/2-quart casserole. Squeeze moisture from spinach; arrange spinach on artichokes.
- In small bowl of electric mixer, beat cream cheese and butter until smooth; gradually beat in milk. Spread over spinach.
- Sprinkle with pepper and Parmesan cheese.
- Bake uncovered at 375°F for 40 minutes.
ARTICHOKE HEARTS AU GRATIN
This recipe came from a Woman's Day cookbook. I like this recipe because it calls for frozen hearts instead of canned.
Provided by Queenkungfu
Categories European
Time 50m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Cook artichokes according to package directions.
- Drain and reserve 1/2 cup liquid.
- Melt butter in saucepan.
- Stir in salt, pepper, onion salt, dry mustard and flour.
- Gradually stir in artichoke liquid and milk.
- Cook over low heat, stirring constantly, until thickened; remove from heat.
- Stir hot sauce gradually into egg and half of cheese; blend well.
- Put artichokes in a layer in shallow baking dish; cover with sauce.
- Sprinkle with remaining cheese, crumbs, and paprika.
- Bake at 450 degrees for about 15 minutes.
Nutrition Facts : Calories 220.9, Fat 13.8, SaturatedFat 8.2, Cholesterol 72.4, Sodium 461.4, Carbohydrate 17, Fiber 3.6, Sugar 0.4, Protein 8.9
ARTICHOKE HEARTS AU GRATIN
Make and share this Artichoke Hearts Au Gratin recipe from Food.com.
Provided by keen5
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut artichoke hearts into thin slices.
- Saute artichokes and garlic in butter until tender.
- Remove artichoke hearts to a shallow baking dish.
- Stir seasonings and flour into remaining butter.
- Slowly add milk, stirring constantly.
- Cook over low heat until thickened.
- Remove from heat.
- Slowly add liquid to egg and 1/4 cup of the cheese.
- Blend until smooth.
- Pour sauce over artichoke hearts and sprinkle with remaining 1/4 cup cheese, crumbs and paprika.
- Bake at 450 degrees for 15 minutes.
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The Origin of Artichoke Hearts Au Gratin
The exact origins of artichoke hearts au gratin are unknown. However, it is believed that the dish has its roots in France, where "au gratin" dishes were very popular in the late 19th and early 20th centuries. The term "au gratin" refers to a dish that is topped with breadcrumbs, cheese, or both and then baked in the oven until crispy and golden brown.How to Prepare Artichoke Hearts Au Gratin
To prepare artichoke hearts au gratin, you will need fresh or canned artichoke hearts, breadcrumbs, parmesan cheese, mayonnaise, garlic, and other seasoning. The first step is to preheat your oven to 375°F. Drain the artichoke hearts and chop them into bite-sized pieces. In a bowl, mix the mayonnaise, garlic, parmesan cheese, and other seasoning. Add the artichoke hearts to the bowl and mix well until the artichoke hearts are well coated with the mixture. Transfer the mixture into a baking dish, sprinkle breadcrumbs on top, and bake in the oven for 20-25 minutes until the top is golden brown and crispy. You can serve artichoke hearts au gratin with a side salad, roasted vegetables, or as an appetizer.Variations of Artichoke Hearts Au Gratin Recipes
There are various ways to prepare artichoke hearts au gratin, and you can modify the recipe to suit your taste and preferences. Some variations include the addition of spinach, mushrooms, bacon, or other ingredients to the mixture. You can also substitute some of the ingredients for healthier options, such as using Greek yogurt instead of mayonnaise or almond flour instead of breadcrumbs.Spinach and Artichoke Dip Au Gratin Variation
One popular variation of artichoke hearts au gratin is spinach and artichoke dip au gratin. This recipe combines spinach, artichoke hearts, cream cheese, and sour cream to make a creamy and delicious dish. To prepare this dish, you will need fresh spinach, canned artichoke hearts, cream cheese, sour cream, parmesan cheese, garlic, and seasoning.Chop the spinach and artichoke hearts into small pieces and mix them with the cream cheese, sour cream, garlic, and seasonings. Transfer the mixture into a baking dish and sprinkle parmesan cheese on top. Bake in the oven for 20-25 minutes until the top is golden brown and crispy. Serve with toasted bread or crackers.
Keto Artichoke Hearts Au Gratin Variation
For those on a keto diet, a variation of artichoke hearts au gratin can also be made. This recipe substitutes almond flour for breadcrumbs and mozzarella cheese and cream cheese for parmesan. To prepare this dish, you will need a can of artichoke hearts, almond flour, mozzarella cheese, cream cheese, garlic, salt, pepper, and other seasonings to taste.Mix together the almond flour, mozzarella cheese, cream cheese, garlic, salt, pepper and seasoning in a bowl. Add the chopped artichoke hearts to the mixture and stir until well combined. Transfer the mixture onto a greased baking dish and bake in the oven at 350°F for 15-20 minutes until the top is golden brown and crispy. Serve while hot.