Artichoke Gratin

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Artichoke Gratin made with a creamy sauce, Gruyere cheese and a crunchy topping is sure to be your new favorite veggie side dish. Perfect for holiday gatherings!

A few years ago I made Brussels Sprouts Gratin while on my mission to give Brussels Sprouts the respect they deserve. It was creamy, decadent and that crispy top? Just like heaven! And it actually turned a couple Brussles sprouts haters in my life into lovers. So I thought, why not give artichokes the same treatment?

While Artichokes don’t usually have the same problem because they are widely loved, I still thought they could use the gratin treatment. The sauce is decadent with a hint of peppery thyme and garlic. The Gruyere cheese gives a melty cheesy layer and the panko on top is just the perfect amount of crunch. Believe me. Everyone is going to love this one!

Let’s talk about what you’ll need to make it.

Artichoke Gratin Ingredients:

• ARTICHOKE HEARTS: Canned artichoke hearts are perfect for this recipe. You could also use thawed, frozen artichoke hearts. Don’t use marinated artichoke hearts as they will add a different flavor to the dish.
• OLIVE OIL: To saute the artichoke hearts as well as add to the breadcrumbs so they crisp up in the oven.
• SALT/PEPPER/GRANULATED GARLIC: To season the artichokes before sauteeing. You can use garlic powder instead of granulated garlic if that is what you have. If you only have garlic salt you can use that too, simply omit the additional salt.
• BUTTER: To saute the shallots and garlic in the cream sauce.
• GARLIC/SHALLOTS: Aromatics add a savory flavor to the cream sauce.
• THYME: I use dried thyme because I always have it on hand. You can use fresh too if you like.
• HEAVY CREAM: Make sure you use heavy cream and not half/half or whole milk. Heavy cream is going to give you the most decadent results.
• GRUYERE CHEESE: Is the typical cheese used for gratin recipes. It melts well and has a sharp flavor. You can also use jack cheese.
• PANKO BREAD CRUMBS: These are going to give the topping of the artichoke gratin the perfect golden crunch.

Step by Step Photos and Instructions:

Artichoke Gratin might sound like a fancy side dish, but it’s actually really easy to make! Follow along with these step by step photos to help guide you along the way.

• STEP #1: Drain the artichokes well and pat gently with a paper towel to try them. Season them with salt, pepper and granulated garlic.
• STEP #2: Heat olive oil in a skillet over medium heat. Add in seasoned artichoke hearts. Cook just until they start to brown at the edges. Gently turn with a spatula. They might start to break apart but that is ok. Transfer to a 9 inch round tart dish (or similar sized pan).
• STEP #3: Melt butter in a small saucepan over medium heat. Add shallots, garlic and thyme. Cook just until fragrant, about 1 minute. Slowly stir in heavy cream. And cook just until it starts to steam.
• STEP #4: Pour cream mixture over the top of the artichokes.
• STEP #5: Sprinkle shredded Gruyere cheese over the top of the artichokes. Make sure to spread it out evenly.
• STEP #6: Combine panko breadcrumbs with oil and sprinkle over the top of the dish. Sprinkle with salt, pepper and a little more thyme. Bake in preheated oven for 15 minutes. Turn on broiler and broil for 1 – 2 minutes or until golden brown and bubbly. Serve.

Storage and Leftovers:

Store any leftovers in the refrigerator and reheat within a few days.

Looking for more artichoke recipes? Try these!

Crispy, crackly, and totally craveable. Carciofi alla Giudia are Roman-Jewish fried artichokes that bloom like flowers and taste like pure golden magic.

These Prosciutto Wrapped Artichoke Hearts are marinated in sweet balsamic and wrapped with salty prosciutto. The perfect bite for your next party or gathering.

Easy Artichoke Tapenade is the perfect spread for breads, to add to sandwiches and is a must for cheese boards. Make it for your next party!