Lemony Artichoke and Onion Gratin
Brighten up your table with this Lemony Artichoke and Onion Gratin, a deliciously creamy and irresistibly crispy baked dish that marries zesty citrus flavors with rich caramelized onions and tender artichoke hearts. Perfect as a side dish or a vegetarian centerpiece, this gratin is layered with lemon zest, fresh herbs, and a Parmesan-panko topping that bakes to golden perfection. The addition of creamy heavy cream ties the ingredients together for a luscious texture, while the breadcrumb crust delivers a satisfying crunch in every bite. Easy to prepare in just under an hour, this recipe is ideal for entertaining or elevating weeknight meals. Serve it warm with a sprinkle of fresh parsley for a crowd-pleasing dish that’s as comforting as it is elegant.
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Recipe Information
Ingredients
- 4 cups Artichoke hearts (canned or frozen, drained if canned)
- 2 large Yellow onions
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 2 teaspoons Lemon zest
- 2 tablespoons Fresh lemon juice
- 1 cup Heavy cream
- 1 cup Parmesan cheese, finely grated
- 1 cup Breadcrumbs (preferably panko)
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the onions and finely mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, cooking until soft and caramelized, about 15 minutes. Stir occasionally to prevent burning.
Add the minced garlic to the onions and cook for another 2 minutes until fragrant.
In a large mixing bowl, combine the caramelized onions, artichoke hearts, lemon zest, lemon juice, heavy cream, 1/2 cup of Parmesan cheese, salt, and pepper. Mix until evenly coated.
Transfer the mixture to a greased 9x9-inch (or similar-sized) baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs, the remaining 1/2 cup of Parmesan cheese, parsley, melted butter, and 1 tablespoon of olive oil. Mix until the breadcrumbs are evenly moistened.
Sprinkle the breadcrumb mixture evenly over the artichoke and onion mixture in the baking dish.
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the gratin is bubbling around the edges.
Let the gratin cool for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 9913 mg | 431% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 32.2 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 3238 mg | 249% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2605 mg | 55% | |
*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.
