Gratin Of Young Artichokes And Olives Recipes

ARTICHOKE GRATINATA

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.

GRATIN OF YOUNG ARTICHOKES AND OLIVES

Steps:

• Preheat oven to 350 degrees F. Fill a medium bowl with water and add the lemon juice. Set aside. With a sharp, serrated knife, cut about 1/2 inch off the medium ones. Pull off and discard the tough, green outer leaves to expose the pale green hearts. Trim the dark stem end of each artichoke. Quarter the small artichoke hearts, or cut the medium hearts lengthwise into 8 wedges. With a small spoon or your fingers, scrape out any prickly inner leaves. As you work, drop the artichokes into the lemon water to prevent browning.
• Spread the bread crumbs in a single layer on a light-colored baking sheet (a dark surface tends to overbrown them). Toast in the oven until lightly browned, stirring once or twice, 3 to 5 minutes. Set aside. Set oven temperature to 425 degrees F.
• In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and cook, stirring often, for 3 minutes. Add the garlic and cook, stirring constantly, 2 minutes. Add the toasted bread crumbs and stir well to combine. Remove the skillet from the heat and add the olives, parsley, salt, and pepper, stirring well to combine. Set aside.
• Brush a shallow 12 X 8-inch baking dish with half the remaining oil. Drain the artichokes and pat dry with paper towels. Arrange one-third of the onion mixture in the prepared dish. Spread half the drained artichokes over the onion mixture. Repeat, ending with the remaining third of the onion mixture. Pour the broth carefully around the edges of the dish. Season the top lightly with salt and pepper, then drizzle with the remaining 1 tablespoon oil.
• Cover the baking dish tightly with foil and bake for 20 minutes. Reduce the oven temperature to 350 degrees F. Cook until artichokes are almost cooked through and tender, about 10 minutes for the small, 15 to 20 minutes for the medium. Uncover the dish and bake for 10 minutes, or until the artichokes are tender when pierced with the tip of a sharp knife and the top is browned. (If the mixture appears too dry, add more broth as necessary around the edges of the dish.) Let cool slightly. Serve warm.

STRIPED BASS WITH ARTICHOKES AND OLIVES

Steps:

• Position a rack in the upper third of the oven and preheat to 475 degrees F. Season the fish with salt and pepper and refrigerate until ready to use. Remove the zest from the lemon using a vegetable peeler (reserve the lemon). Combine the lemon zest, parsley, garlic, 2 tablespoons olive oil and 1 teaspoon salt in a food processor. With the motor running, gradually add the bread and pulse several times to make coarse crumbs. Spread the breadcrumbs evenly in a 9-by-13-inch baking dish. Arrange the artichokes, olives and tomatoes around the edge and bake until the exposed breadcrumbs in the middle are toasted, about 15 minutes. Remove the baking dish from the oven. Scoop out the toasted breadcrumbs and set aside. Add the fish to the baking dish and top with the toasted breadcrumbs. Bake until the fish is cooked through, about 15 minutes. Drizzle with the remaining 2 tablespoons olive oil. Cut the reserved lemon into wedges and squeeze on top.

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.