Artichoke Gratin

Ingredients

• 4 cups (960ml) canned artichoke hearts, drained 4 cups (960ml) canned artichoke hearts, drained
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• 2 tablespoons (16g) all-purpose flour 2 tablespoons (16g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1 cup (120g) grated Gruyere cheese 1 cup (120g) grated Gruyere cheese
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (25g) breadcrumbs 1/4 cup (25g) breadcrumbs
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 16g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the milk until the mixture is smooth and thickened.
4. 4.
   Stir in the minced garlic, dried thyme, salt, and pepper.
5. 5.
   Remove the saucepan from heat and stir in the grated Gruyere cheese until melted and well combined.
6. 6.
   Place the drained artichoke hearts in a baking dish and pour the cheese sauce over them, ensuring they are well coated.
7. 7.
   Sprinkle the breadcrumbs evenly over the top of the gratin.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Artichoke hearts — Make sure to drain the canned artichoke hearts well before using them in the recipe to avoid excess moisture in the gratin.

Tips & Tricks

• For a more indulgent version, you can add some cooked bacon or pancetta to the gratin before baking.
• If you prefer a stronger garlic flavor, you can increase the amount of minced garlic to your liking.
• Serve the gratin with a side of crusty French bread to soak up the delicious sauce.

Serving advice

Artichoke Gratin is best served hot, straight from the oven. It can be enjoyed as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats or poultry.

Presentation advice

To enhance the presentation, sprinkle some additional grated Gruyere cheese and fresh thyme leaves on top of the gratin before baking. This will create an enticing golden crust and add a pop of color.