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
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
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 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.
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 PEA GRATIN
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Whisk 1 tablespoon each butter and flour in an ovenproof skillet over medium-high heat, 1 minute. Add 1 1/4 cups low-fat milk; whisk until boiling. Stir in a 9-ounce package thawed frozen artichoke hearts, 1 cup thawed frozen peas and 1/2 teaspoon each salt and lemon zest; bring to a simmer. Top with grated parmesan and broil until golden.
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-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 ARTICHOKE AND SAGE GRATIN
Categories Side Bake Sauté Thanksgiving Vegetarian Parmesan Jerusalem Artichoke Fall Chill Sage Gourmet
Yield Serves 8
Number Of Ingredients 12
Steps:
- Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan combine artichokes, milk, and enough water to cover artichokes by 1 inch and simmer until tender, about 30 minutes. (Milk will help prevent artichokes from discoloring.) While artichokes are cooking, in a large skillet heat 2 tablespoons butter over moderately high heat until foam subsides and sauté onion, garlic, and 1 tablespoon sage until onion is golden, about minutes.
- Preheat oven to 425° F.
- Drain artichokes and in a food processor pulse with onion mixture and Parmesan until smooth. Spoon purée into a 2-quart buttered gratin dish. In large skillet melt remaining 3 tablespoons butter over moderate heat and sauté bread crumbs with remaining 2 tablespoons sage until golden, about 5 minutes. Season bread crumbs with salt and pepper and sprinkle evenly over purée. Gratin may be prepared up to this point 2 days ahead and chilled covered.
- Bake gratin in middle of oven until hot and bread crumbs are a shade darker, about 20 minutes, and garnish with fried sage leaves.
- To make fried sage leaves:
- In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
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.
JERUSALEM ARTICHOKE GRATIN
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 12
Steps:
- In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
- Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.
ARTICHOKE GRATINATA
This is a Giada DeLaurentis recipe that I just love. The breadcrumbs and butter over the top, browned nicely, makes this a delicious dish.
Provided by Whisper
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°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 Parmesan and top the artichokes with the bread crumb mixture.
- Bake until the top is golden, about 10 minutes.
Nutrition Facts : Calories 323.6, Fat 19.4, SaturatedFat 6.8, Cholesterol 22.6, Sodium 831.6, Carbohydrate 18.2, Fiber 5, Sugar 1.3, Protein 8.2
ARTICHOKE AND SPINACH GRATIN
This gratin contains less cream that you might expect, and it's a simple dish, although preparation of the artichokes might take a little extra time. "Everybody thinks there is a lot of complexity to artichokes," said the chef Hugh Acheson. "Cooking and cleaning an artichoke is not difficult. There is just that time. We should take the inconvenient route away from canned artichokes which taste like canned."
Provided by Tara Parker-Pope
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender.
- Add the salt, then the cream, and warm through. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups.
- Heat oven to 375 degrees.
- Butter a gratin dish with 1 tablespoon of butter. Set aside.
- In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until caramelized and full of flavor. Remove the pan from the heat and set aside.
- To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, leek crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs.
- Bake for 30 minutes. Serve warm.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 307 milligrams, Sugar 5 grams, TransFat 0 grams
JERUSALEM ARTICHOKE GRATIN
Jerusalem artichokes also known as Sunchokes, are awkward-looking tubers even bumpier than fresh ginger. The flavor is much like a regular artichoke, though they are not related they are sweeter and a little starchier. They taste a little smokey and retain a crispness when cooked, if not overcooked. They cook very quickly, so be careful not to turn them to mush. The recipe calls for peeling them, though I just scrub them as the tender brown skin is edible. They make a good appetizer, are good raw in salads. NOTE; Since I posted and made this recipe "Uncle Bill" Bill Anatooskin has also made the recipe. He made it for a group of about 20 people,He said they DEVOURED every morsel and looked for more. Many had never eaten Jerusalem Artichokes. He e-mailed me the changes that he made, I made some changes to when making the recipe. So I combined the changes. We hope that you enjoy the artichokes.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the sunchokes and slice into 1/4 thick slices.
- In a 13-inch-x-9-inch a baking dish, add melted butter.
- Arrange the sliced chokes in casserole so that they overlap slightly.
- Sprinkle with salt, black pepper and garlic powder.
- If Using: Mix together onions & green onions; sprinkle over chokes.
- Sprinkle with Parmeasn chesse.
- Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
- Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
- The Jerusalem Artichokes should be slightly crunchy.
ARTICHOKE AND TOMATO GRATIN
Make and share this Artichoke and Tomato Gratin recipe from Food.com.
Provided by MilanzMom
Categories Low Cholesterol
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F
- In a greased gratin dish, overlap artichoke and tomato slices.
- Sprinkle with chopped basil and season with salt and pepper.
- Combine breadcrumbs and Swiss cheese; sprinkle over vegetables and drizzle with olive oil.
- Bake until top is golden, about 25 minutes.
Nutrition Facts : Calories 200.4, Fat 5.7, SaturatedFat 2.2, Cholesterol 8.3, Sodium 534.2, Carbohydrate 30.1, Fiber 5.8, Sugar 4.1, Protein 9.1
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