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Artichoke Gratin Recipe
Serves 4 to 6 | Active: 20 min | Total: 50 min
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| Artichoke Gratin |
Artichoke Gratin Ingredients
- 1 tbsp. butter, softened, for greasing baking dish
- 2 tbsp. olive oil
- 4 oil-packed anchovy fillets, drained and finely chopped
- 3 cloves garlic, grated
- ¾ cup panko breadcrumbs
- 1 cup finely grated Parmesan
- 1 tbsp. chopped fresh parsley, plus more for garnish
- ½ tsp. kosher salt
- 2 cans (14 oz. each) quartered artichoke hearts in brine, drained
- ½ cup heavy cream
- ½ tsp. black pepper
Artichoke Gratin Preparation
- Preheat oven to 400°. Butter an 11-by-7-inch (2-quart) baking dish.
- Heat oil in a large skillet over medium-high heat. Add anchovies and cook, stirring occasionally, until melted, about 2 minutes. Add garlic. Cook for 1 minute, stirring, and then stir in the panko. Cook, stirring often, until toasted, about 4 minutes. Remove from the heat and let cool. Stir in half of the Parmesan, the parsley, and the salt.
- In a medium bowl, toss the artichokes with the heavy cream, remaining Parmesan, and pepper. Arrange mixture in the prepared dish in an even layer. Top with the anchovy breadcrumbs and bake until bubbling and golden brown, about 20 minutes. Rest 5 minutes before serving, garnished with parsley, if desired.
