Best Lasagnettes Au Gratin With Artichokes And Marjoram Recipes

ARTICHOKES AU GRATIN

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.

SPINACH AND ARTICHOKES AU GRATIN

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 GRATIN - GIADA DE LAURENTIIS

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, LEEK, AND POTATO GRATIN

Steps:

• Preheat oven to 425°F. Butter 9- by 13-inch glass baking dish or 14-inch oval gratin dish.
• In medium saucepan over moderately high heat, combine leeks, 1/2 teaspoon kosher salt, and 2/3 cup water. Cover, bring to boil, then reduce heat and simmer, stirring occasionally, until tender, about 8 minutes. Drain, transfer leeks to medium bowl, and let cool.
• Using food processor slicing disk or mandoline, thinly slice potatoes, then transfer to large bowl and add cold water to cover. Stir with hands to rinse, drain well, and repeat. Layer potatoes between paper towels and pat dry.
• Add Swiss cheese, artichokes, pepper, and remaining 1 1/2 teaspoons kosher salt to leeks and toss well.
• Layer 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Evenly spoon 1/2 of leek-cheese mixture over top. Top with second layer of potatoes, then remaining leek-cheese mixture, then final layer of potatoes. Slowly pour half-and-half over top. Cover snugly with foil.
• Bake 40 minutes. Remove foil, sprinkle Parmesan cheese over top, and bake until top is golden and potatoes are easily pierced with small knife, about 20 minutes more. Serve warm.

ARTICHOKE HEARTS AU GRATIN

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.

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.