Artichoke Gratins

Lunch / Dinner

Artichoke Gratins

Part of a successful sit-down dinner is timing — having the side dishes ready when the entrée is. With a little planning, when all is said and done, this entire meal can be made in a little over an hour.

Makes

6 servings

Total Time

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Ingredients

COOK:

COMBINE:

If you can't find frozen artichoke hearts, substitute two 14-oz. cans of drained and quartered hearts. And Swiss cheese can be used instead of the Gruyère.

Instructions

Preheat oven to 425°. Coat six 12-cup ramekins with nonstick spray; place on a baking sheet.

Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings. Sweat leeks and 1 Tbsp. garlic in drippings, covered, over medium heat until leeks are tender, about 5 minutes.

Deglaze pan with wine, reduce until evaporated, and stir in artichokes and cream; cook to heat through. Stir in Gruyère and reserved bacon and season with salt and pepper. Divide mixture among prepared ramekins.

Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings. Sweat leeks and 1 Tbsp. garlic in drippings, covered, over medium heat until leeks are tender, about 5 minutes.

Deglaze pan with wine, reduce until evaporated, and stir in artichokes and cream; cook to heat through. Stir in Gruyère and reserved bacon and season with salt and pepper. Divide mixture among prepared ramekins.

Combine crumbs, parsley, zest, and 1 tsp. garlic in a bowl; stir in oil. Top gratins with crumb mixture and bake until bubbly and golden, 1520 minutes.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 433

% Daily Value*

Total Fat 31g 47%

Saturated Fat 16g 80%

Cholesterol 85mg 28%

Sodium 1121mg 46%

Carbs 18g 6%

Fiber 6g 24%

Protein 17g

*Percent Daily Values are based on a 2,000 calorie diet.

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