Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Artichoke Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 70 reviews

Artichoke Gratin is a creamy, cheesy baked appetizer featuring tender quartered artichoke hearts sautéed and then baked under a rich cream sauce with Gruyere cheese and crispy panko topping. This savory dish offers a wonderful blend of textures and flavors, perfect as a starter or a side.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Artichokes and Seasoning

  • 2 (15 ounce) cans quartered artichoke hearts, drained and patted dry
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon granulated garlic
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons olive oil, divided

Cream Sauce and Toppings

  • 1 tablespoon butter
  • 1/4 cup shallots, minced
  • 4 cloves garlic, minced
  • 1 1/4 teaspoons dried thyme, divided
  • 1/2 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1/4 cup panko bread crumbs

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the gratin.
  2. Season Artichokes: Drain the artichokes well and pat them gently with a paper towel to remove excess moisture. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon granulated garlic, ensuring even coating.
  3. Sauté Artichokes: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned artichoke hearts and cook just until they begin to brown along the edges, gently turning with a spatula. Some pieces may break apart, which is fine. Once browned, transfer them to a 9-inch round tart dish or a similarly sized baking pan.
  4. Prepare Cream Sauce: In a small saucepan over medium heat, melt the butter. Add the minced shallots, garlic, and 1 teaspoon of dried thyme. Cook for about 1 minute until fragrant. Slowly stir in the heavy cream and cook until it starts to steam but does not boil.
  5. Combine Sauce and Artichokes: Pour the warm cream mixture evenly over the sautéed artichokes in the baking dish.
  6. Add Cheese Topping: Sprinkle the shredded Gruyere cheese evenly over the top of the artichokes and cream sauce.
  7. Add Panko Topping and Season: Mix the panko breadcrumbs with the remaining 1 tablespoon olive oil. Sprinkle this mixture over the cheese layer. Season with additional salt, pepper, and the remaining 1/4 teaspoon dried thyme for extra flavor.
  8. Bake the Gratin: Place the dish in the preheated oven and bake for 15 minutes until the cheese is melted and bubbly.
  9. Broil for Finish: Turn on the broiler and broil the gratin for 1 to 2 minutes, watching carefully, until the breadcrumb topping is golden brown and crisp. Remove from oven and serve immediately.

Notes

  • Ensure artichokes are well-drained and patted dry to avoid excess moisture in the gratin.
  • Use Gruyere cheese for its excellent melting qualities and nutty flavor; Swiss cheese can be a substitute.
  • Watch carefully during broiling to prevent burning the breadcrumb topping.
  • Can be served warm as an appetizer or side dish with grilled meats or vegetables.
  • For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French

Find it online: https://ellarecipe.com/artichoke-gratin-recipe/