Artichoke And Swiss Chard Gratin Recipes

SWISS CHARD AU GRATIN

Steps:

• Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
• Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
• Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
• Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

SWISS CHARD GRATIN

Steps:

• Heat oven to 400°.
• Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.
• Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.
• Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.
• Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf.
• Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.

ARTICHOKE, LOBSTER AND SAUSAGE GRATIN

Steps:

• Preheat the oven to 350 degrees. In a small bowl, combine the bread crumbs, cornmeal, olive oil, 1/4 teaspoon of the salt and pepper. Set aside. Cook the sausage in a medium-size skillet over medium-high heat until cooked through. Drain on paper toweling.
• In a large bowl, combine the sausage, artichoke hearts and lobster meat. Toss with the remaining 3/4 teaspoon of salt, pepper and 3 tablespoons of the bread-crumb mixture. Place in a 9-inch pie plate and cover with the remaining crumbs. Bake until the gratin is hot and the crumbs are browned, about 30 minutes. Divide among 4 plates and serve immediately.

SWISS CHARD ARTICHOKE PIZZA

Steps:

• Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes.
• Remove from heat, cool slightly,stir in Parmesan cheese.
• Pizza:.
• In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal.
• Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving.

ARTICHOKE AND SWISS CHARD GRATIN

Steps:

• 1. IF YOU ARE USING FRESH ARTICHOKES, FOLLOW THIS PROCESS THROUGH STEP 4. IF USING CANNED, START AT STEP 5 AND PROCEED.
• 2. Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
• 3. Snap off the stems of the artichokes and reserve. Trim the artichokes of 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.
• 4. 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.
• 5. Heat the oven to 375 degrees F.
• 6. Wash the chard well and shake off any excess water, but do not dry. Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1 to 2-inch pieces, keeping the stems and leaves separate.
• 7. Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the chard stems and the onions and lower the heat to medium. Cook, stirring, until the onions are tender, about 5-7 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Drain off or cook down any excess liquid from chard.
• 8. Add the artichokes, and 1 Tbsp butter if desired Season with salt and pepper. (Remember that the Parmesan cheese is salty, so go light and adjust seasonings after adding cream and cheese in next step)
• 9. Put the artichokes, onion and chard into a 1 1/2 to 2 quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Adjust seasonings.
• 10. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. While baking, melt remaining 1 Tbsp butter and mix well with the seasoned bread crumbs.
• 11. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake until crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

SWISS CHARD GRATIN

Steps:

• Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
• Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
• Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
• Preheat oven to 400°F.
• Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
• Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
• Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
• Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

GRATIN OF ARTICHOKE AND SWISS CHARD

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.