Artichoke Bottoms Au Gratin Recipes

ARTICHOKE HEARTS GRATIN

Steps:

• Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
• Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
• Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

ARTICHOKES AU GRATIN

Steps:

• Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

ARTICHOKE BOTTOMS AU GRATIN

Steps:

• Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
• Heat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of bechamel. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel.
• Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.

BECHAMEL SAUCE FOR ARTICHOKE BOTTOMS AU GRATIN

Steps:

• In a large saucepan, saute shallots in butter over medium heat until translucent, without browning, 3 to 5 minutes.
• Season with salt, pepper, nutmeg, and cayenne. Mix; reduce heat as much as possible.
• Add flour in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone.
• Add milk in thirds, whisking constantly. Texture should be thick with no lumps. Add bay leaf; continue to cook 7 to 10 minutes.
• Strain through a sieve; add cheese while bechamel is still hot. Adjust seasoning to taste. Place plastic wrap directly on surface of sauce, and refrigerate up to three days.

ARTICHOKE GRATIN - GIADA DE LAURENTIIS

Steps:

• Preheat the oven to 450 degrees F.
• Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
• Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

ARTICHOKE HEARTS AU GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
• Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
• Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

ARTICHOKES AND SPINACH AU GRATIN

Steps:

• Rinse and drain fresh artichokes. Trim leaves off just above artichoke bottoms. Discard leaves or save to cook separately.
• In a 3- to 4-quart pan over high heat, bring 1 1/2 quarts water, thyme, coriander, basil, and peppercorns to a boil. Add fresh artichoke bottoms, cover, reduce heat, and simmer until bottoms are tender when pierced, about 30 minutes. (Or add frozen artichoke hearts and simmer until thawed and seasoned, about 10 minutes.) Drain artichokes. Trim coarse fibers from artichoke bottoms, break off remaining leaves, and scoop out and discard fuzzy centers.
• Place artichokes in a shallow 8- or 9-inch-wide casserole; turn bottoms cup side up. Cover artichokes with spinach filling and sprinkle with cheese.
• Bake in a 350° oven until cheese is lightly browned, about 35 minutes (45 minutes if chilled).

ARTICHOKES AU GRATIN

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.
• Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens.

POTATO ARTICHOKE GRATIN

Steps:

• 1. Heat oven to 425 degrees F. Cook potato slices in a large pot of simmering salted water 8 to 10 minutes or until barely fork tender.
• 2. Butter a 13 x 9 inch (3 quart) glass baking dish. In a small bowl, stir together salt and 1/4 teaspoon of the pepper. Arrange one-fourth of the potato slices over bottom of dish. Sprinkle with one-fourth of the salt mixture. Cover with second layer of potatoes; sprinkle with one-fourth of the salt mixture. Top with onions and artichokes.
• 3. Repeat layering of potatoes and sprinkling of salt mixture twice.
• 4. In a medium bowl, whisk together cream, creme fraiche, nutmeg and remaining 1/8 teaspoon pepper. Pour over gratin. Bake 15 minutes.
• 5. Meanwhile, in a small bowl, stir together cheese and bread crumbs. After 15 minutes of baking, sprinkle gratin with bread crumb mixture; dot with butter.
• 6. Bake an additional 20 to 25 minutes or until golden brown and bubbling.

ARTICHOKE BOTTOMS STUFFED WITH CRABMEAT AU GRATIN

Steps:

• For the Artichoke Bottoms Stuffed with Crabmeat Au Gratin: Directions: 1. In bowl combine the Hollandaise sauce, crabmeat, red bell pepper and lemon zest. Set aside. 2. Remove the artichokes from the can and drain on paper towel. 3. Fill each artichoke bottom with crabmeat mixture and top with the Monterrey Jack cheese. 4. Sprinkle a dash of cayenne pepper on top. 5. Bake in 450° oven for 15 minutes or until cheese is melted and golden brown. Makes 10-14 artichoke bottom appetizers. Serves 6 as an appetizer or first course. For Hollandaise Sauce: Directions: 1. In a heatproof bowl, place the egg yolks and whisk in the vinegar and cream 2. Add a pinch of salt and dash of cayenne pepper 3. Place the bowl over a pot of very hot water, being sure the water does not boil. 4. Whisk the egg yolk mixture until it is thick like a heavy cream. 5. Add the butter, a little at a time, whisking constantly to blend. 6. Once all the butter is incorporated into the mixture, whisk in the lemon juice. 7. To keep warm, cover with foil and keep bowl over pot of warm water. Makes 1 cup