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.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Bring a large pot of water to boil and blanch the artichokes for 5 minutes. Drain and set aside.

Step 4

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Sprinkle the flour over the butter and garlic mixture, whisking constantly, to create a roux. Cook for 1 minute.

Step 6

Slowly pour in the milk while whisking to create a smooth béchamel sauce. Cook for 3-4 minutes until thickened.

Step 7

Stir in 3/4 cup of the Parmesan cheese, salt, and black pepper. Remove from heat.

Step 8

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.

Step 9

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.

Step 10

Melt the remaining 1 tablespoon of butter and drizzle it over the breadcrumb topping.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.

Step 12

Allow the gratin to cool for 5 minutes before serving. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	53.8 grams (53.8g)

Amount per serving	% Daily Value*
Calories	210

Total Fat 2.90g	4%
Saturated Fat 0.60g	3%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 846mg	37%
Total Carbohydrate 42.10g	15%
Dietary Fiber 2.20g	8%
Total Sugars 3.80g
Protein 7.60g	15%

Vitamin D 0IU	0%
Calcium 31mg	2%
Iron 3mg	16%
Potassium 15mg	0%

*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.

Source of Calories

Fat: 11.6%

Protein: 13.5%

Carbs: 74.9%