Baby Artichoke Gratin
Transform your dinner table into a celebration of comfort and elegance with baby artichoke gratin. This delightful dish features tender, nutty baby artichokes nestled beneath a velvety homemade béchamel sauce infused with garlic and Parmesan cheese. Topped with a golden, crispy breadcrumb crust laced with fresh parsley and a touch of olive oil, each bite offers a perfect balance of creaminess and crunch. Blanching the artichokes enhances their delicate flavor, while baking melds all the layers into a bubbling, irresistible casserole. Perfect as a side dish or a light vegetarian main, this baby artichoke gratin is sure to impress at any gathering. Ideal keywords: baby artichoke gratin recipe, creamy artichoke casserole, vegetarian side dish.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 Baby artichokes
- 1 Lemon
- 3 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 1 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare the baby artichokes by trimming the tough outer leaves, cutting off the tops, and halving them lengthwise. Keep them in a bowl of water with the juice of one lemon to prevent browning.
Bring a large pot of water to boil and blanch the artichokes for 5 minutes. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Sprinkle the flour over the butter and garlic mixture, whisking constantly, to create a roux. Cook for 1 minute.
Slowly pour in the milk while whisking to create a smooth béchamel sauce. Cook for 3-4 minutes until thickened.
Stir in 3/4 cup of the Parmesan cheese, salt, and black pepper. Remove from heat.
In a buttered baking dish, arrange the blanched artichokes in an even layer. Pour the béchamel sauce over the artichokes, ensuring they are fully coated.
In a small bowl, combine the breadcrumbs, the remaining 1/4 cup of Parmesan cheese, olive oil, and parsley. Sprinkle this mixture evenly over the top of the dish.
Melt the remaining 1 tablespoon of butter and drizzle it over the breadcrumb topping.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
Allow the gratin to cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 439 mg | 34% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
