Maritime Artichoke Gratin

Ingredients

In this adaptation, the traditional French Gratin d'artichauts is infused with the flavors of the Maritimes. The original recipe is enhanced by incorporating locally sourced seafood stock, which adds a distinct briny taste to the dish. Additionally, the breadcrumbs used for the topping are made from locally baked bread, giving the gratin a unique Maritime touch. We alse have the original recipe for Gratin d'artichauts, so you can check it out.

• 4 cups (950ml) artichoke hearts, cooked and drained 4 cups (950ml) artichoke hearts, cooked and drained
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (120ml) seafood stock 1/2 cup (120ml) seafood stock
• 1 cup (100g) grated cheddar cheese 1 cup (100g) grated cheddar cheese
• 1/2 cup (50g) breadcrumbs, made from Maritime bread 1/2 cup (50g) breadcrumbs, made from Maritime bread
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 28g (total), 17g (saturated)
• Carbohydrates: 20g (total), 3g (sugars)
• Protein: 12g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the heavy cream and seafood stock to the saucepan. Stir well and bring to a simmer.
4. 4.
   Season the sauce with salt and black pepper.
5. 5.
   In a baking dish, arrange the cooked artichoke hearts in a single layer.
6. 6.
   Pour the creamy sauce over the artichokes, ensuring they are well coated.
7. 7.
   Sprinkle the grated cheddar cheese evenly over the top.
8. 8.
   In a small bowl, combine the breadcrumbs with a tablespoon of melted butter. Mix well.
9. 9.
   Sprinkle the breadcrumb mixture over the cheese layer.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Artichoke hearts — Ensure the artichoke hearts are cooked and drained properly to remove any excess moisture, as this will prevent the gratin from becoming watery.
• Seafood stock — If you cannot find seafood stock, you can substitute it with vegetable stock or chicken stock for a slightly different flavor profile.

Tips & Tricks

• For a more pronounced seafood flavor, you can add a dash of Worcestershire sauce or a splash of white wine to the creamy sauce.
• Experiment with different types of cheese, such as Gouda or Swiss, to add a unique twist to the gratin.
• If you prefer a crispier topping, broil the gratin for a few minutes after baking until the breadcrumbs turn golden brown.

Serving advice

Serve the Maritime Artichoke Gratin as a main course accompanied by a fresh green salad and crusty Maritime bread. It can also be served as a side dish alongside grilled seafood or roasted chicken.

Presentation advice

To elevate the presentation, garnish the gratin with a sprinkle of fresh chopped parsley or chives. Serve it in individual ramekins for an elegant touch.