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
ARTICHOKE HEARTS AU GRATIN
An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.
Provided by Lynn Mogilski
Categories Appetizers and Snacks Cheese
Time 26m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
- Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
- Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.
Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g
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.
LASAGNETTES AU GRATIN WITH ARTICHOKES AND MARJORAM
Steps:
- Pour the flour, eggs, and salt in a mixer fitted with a dough hook, and mix until the mixture forms a dough. Knead the dough for 5 minutes in the mixer. The dough should form a ball and be climbing up the dough hook. Add in 1 tablespoon of extra-virgin olive oil and 1/2 a ladle of lukewarm water and mix until well combined. Remove the dough from the mixer, cover with plastic wrap and let sit at room temperature for 20 minutes. Roll out with a pasta machine.
- Squeeze the lemons into a bowl of cold water. Peel and clean the artichokes and plunge them in water and lemon so they don't brown. One by one, slice the artichokes very thinly (you can do this on a mandoline if you prefer), returning to the ice water as you finish. Julienne the strips and return to the acidulated water.
- Brown the garlic in extra-virgin olive oil. Drain the artichokes and add them with a pinch of salt and pepper. Cook on high heat for 8 minutes, then pour in the fresh cream and reduce it all for about 10 minutes. Perfume with fresh marjoram.
- Wash the tomatoes and plunge them into boiling water for 10 seconds, then plunge them in ice water. Peel them, seed them, and dice them. (Set aside a few tablespoons of diced tomato for garnish.) Get 2 sheets of egg pasta, boil them in salt water, let them cool and cut them with the help of a circular pasta cutter until you have 24 little disks. In an oiled cake pan arrange 4 individual pasta disks and put the artichokes, grated Parmigiano-Reggiano, and tomatoes on top. Repeat the procedure 5 times, making 6 layers.
- Preheat the oven to 360 degrees F (180 degrees C). Bake for 8 minutes. Arrange portions of the lasagna in the center of 4 plates and garnish with diced tomatoes, marjoram leaves and drizzle everything with extra-virgin olive oil. Serve hot.
JERUSALEM ARTICHOKE GRATIN
Provided by Regina Schrambling
Categories dinner, casseroles, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
- In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams
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.
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.
ARTICHOKE-PROSCIUTTO GRATIN
Categories Milk/Cream Bake Casserole/Gratin Blue Cheese Parmesan Pine Nut Artichoke Fall Prosciutto Sage Bon Appétit
Yield Makes12 first-course servings
Number Of Ingredients 7
Steps:
- Pat quartered artichoke hearts dry with paper towels. Cut each prosciutto slice crosswise in half. Wrap each artichoke heart quarter in halved prosciutto slice. Place wrapped artichoke hearts in single layer in 13x9x2-inch glass baking dish. Pour cream over. Sprinkle with Gorgonzola, pine nuts, Parmesan, and sage. Bake until gratin is bubbling and sauce thickens, about 25 minutes. Serve warm.
JERUSALEM ARTICHOKES OR SUN CHOKES AU GRATIN (TOPINAMBOURS AU GRATIN)
Provided by Craig Claiborne
Categories dinner, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- Using a small regular or swivel-bladed paring knife, peel the artichokes. If the artichokes are very large, cut them in half. Ideally, the artichokes or pieces of artichoke should be of uniform size or the size of the smallest whole artichoke.
- Put the artichokes in a saucepan. Add cold water to cover and salt to taste. Bring to the boil. Let simmer about 10 to 15 minutes or until tender but still a little crisp. Drain well.
- Meanwhile, melt three tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. Add salt, pepper and nutmeg.
- Cut the hot artichokes into not-too-small bite-size cubes or wedges. There should be about two cups.
- Heat one tablespoon of butter in a saucepan and add the onion. Cook until wilted. Add the artichoke pieces, cream and cayenne. Bring to a boil and add the white sauce. Blend well. Bring to a simmer. Add three-quarters cup of the grated cheese and stir until melted. Add the egg yolk and let simmer about 15 seconds.
- Pour and scrape the mixture into a baking dish. Sprinkle with the remaining cheese.
- Place under the broiler and let stand until bubbling and nicely glazed on top.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 441 milligrams, Sugar 11 grams, TransFat 0 grams
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.
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What are artichokes au gratin?
Artichokes au gratin is a culinary term that refers to baked artichokes that are topped with a cheesy and creamy sauce. The dish is usually prepared by first cooking the artichokes until they are tender and then placing them in an oven-safe dish. The cheesy sauce is then poured over the top of the artichokes, and the dish is placed in the oven to bake until the sauce is bubbly and golden brown.History of artichokes au gratin
The exact origins of artichokes au gratin are uncertain, but it is likely that they originated in France. The term "gratin" is a French word that refers to a dish that is baked in the oven until a golden-brown crust forms on top. The dish is thought to have been first made in the 16th century, but it did not become popular until the 18th century. Today, artichokes au gratin is a staple in French cuisine, and it is enjoyed all over the world.Health benefits of artichokes
Artichokes are packed with nutrients and antioxidants that make them a healthy addition to any meal. Here are some of the health benefits of artichokes:Rich in fiber
Artichokes are an excellent source of fiber, which is essential for maintaining digestive health. One medium-sized artichoke contains approximately 6 grams of fiber, which is 24% of the daily recommended value.Packed with antioxidants
Artichokes are rich in antioxidants, which help to protect the body against free radicals. Free radicals can damage cells and contribute to the development of chronic diseases such as cancer, heart disease, and Alzheimer's.Low in calories
Artichokes are low in calories, making them an excellent choice for those who are trying to lose weight or maintain a healthy weight. One medium-sized artichoke contains approximately 60 calories.Good source of vitamin C
Artichokes are a good source of vitamin C, which is an essential nutrient that helps to boost the immune system and fight off infections. One medium-sized artichoke contains approximately 15% of the daily recommended value of vitamin C.How to prepare artichokes au gratin
Preparing artichokes au gratin is relatively easy, and it requires only a few ingredients. Here are the steps for making artichokes au gratin:Ingredients
- 4 large artichokes
- 2 cups of heavy cream
- 1 cup of grated Parmesan cheese
- 1 tablespoon of butter
- 1 tablespoon of all-purpose flour
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Steps
- Preheat the oven to 375 degrees Fahrenheit.
- Wash the artichokes well and trim off the stem and the top of the leaves with a sharp knife.
- Place the artichokes in a large pot of boiling water and cook for approximately 30-40 minutes, or until the leaves are tender.
- Remove the artichokes from the pot and let them cool for a few minutes.
- Cut the artichokes in half lengthwise and scoop out the fuzzy choke with a spoon.
- Lay the artichokes in a baking dish cut-side up.
- In a separate pan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the heavy cream and continue to cook for 5-7 minutes, or until the sauce begins to thicken.
- Stir in the garlic powder and season with salt and pepper to taste.
- Pour the sauce over the artichokes in the baking dish.
- Sprinkle the Parmesan cheese over the top of the artichokes.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Conclusion
Artichokes au gratin are a delicious and healthy dish that can be enjoyed on their own or as a side dish. This dish is easy to prepare, and it requires only a few ingredients. With their rich flavor and creamy texture, artichokes au gratin are sure to become a favorite in your household. So, give this recipe a try and enjoy the taste and health benefits of artichokes today!Valuable Tips When Making Artichokes Au Gratin Recipes
Artichokes au gratin is a delicious dish that is not only easy to make, but it is also full of flavor. This dish can be served as an appetizer, side dish or even as a main course. Artichokes are versatile vegetables that can be cooked in various ways. This article will provide valuable tips on how to make the perfect artichokes au gratin that will have everyone asking for seconds.
Tip #1 - Choose the Right Artichokes
When making artichokes au gratin, it is essential to choose the right artichokes. Choose artichokes that are firm, heavy and have tightly closed leaves. Avoid artichokes with brown spots, loose leaves or that have a mushy feel when squeezed.
How to Prep the Artichokes
Wash the artichokes in cold water and cut off the top quarter of the artichoke with a sharp knife. Cut off the stem and any lower leaves that may be tough or brown. Rub the cut edges of the artichokes with lemon juice to prevent discoloration. Using a pair of kitchen scissors, cut the tips off the remaining leaves.
Tip #2 - Boil or Steam the Artichokes
Boiling or steaming is the preferred method of cooking artichokes. Boiling is the fastest method but may cause the artichokes to become waterlogged. Steaming is a slower process but will keep the artichokes flavorful and tender.
How to Boil the Artichokes
Add the prepared artichokes to a pot of boiling water that has been salted. Cover the pot and reduce the heat to a simmer. Cook for 30-40 minutes or until the leaves easily pull away from the artichoke. Drain the artichokes and let cool before continuing with the recipe.
How to Steam the Artichokes
Place the artichokes in a steamer basket in a pot that has been filled with water. Cover the pot and steam for 30-40 minutes, or until the leaves easily pull away from the artichoke. Let cool before continuing with the recipe.
Tip #3 - Prepare the Cheese Mixture
The cheese mixture is what makes this dish so delicious. It is important to choose the right type of cheese and mix it with the right ingredients.
What Cheese to Use
Use a combination of parmesan, mozzarella, and cream cheese. The cream cheese gives the dish a creamy texture, while the parmesan and mozzarella add flavor and melt nicely.
How to Prepare the Cheese Mixture
In a bowl, mix the cheeses, garlic, chopped parsley, salt, and pepper. Mix well until it is smooth and creamy.
Tip #4 - Assemble the Artichokes
Assembling the artichokes is the fun part. This is where you get to stuff the artichokes with the cheese mixture, making sure it gets in between all the leaves.
How to Assemble the Artichokes
Take the cooled artichokes and gently pull the leaves apart. Stuff the cheese mixture in between the leaves, making sure it gets in all the nooks and crannies. Place the stuffed artichokes in a baking dish.
Tip #5 - Bake the Artichokes
Baking the artichokes is the final step in making this dish. It will melt the cheese and give the dish a golden-brown crust.
How to Bake the Artichokes
Preheat the oven to 375F. Cover the baking dish with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly and the top is golden brown.
Conclusion
Artichokes au gratin is the perfect dish for any occasion. It is easy to make and full of flavor. By following these valuable tips, you will make the perfect artichokes au gratin that will wow your guests. Remember to choose the right artichokes, boil or steam them, prepare the cheese mixture, assemble the artichokes, and bake them to perfection. Bon appétit!