Artichoke Gratin

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!

Course Appetizer, dinner, Side Dish, Side Dishes

Cuisine American, French, Mediterranean

Keyword artichoke

Prep Time 15

Cook Time 20

Servings

Calories 357kcal

Ingredients

2 (15 ounce cans) quartered artichoke hearts drained and pat dry
2 tablespoons olive oil divided
1/2 teaspoon salt divided
1/4 teaspoon granulated garlic
1/2 teaspoon black pepper divided
1 tablespoon butter
1/4 cup shallots minced
4 cloves garlic minced
1 1/4 teaspoon dried thyme divided
1/2 cup heavy cream
1 cup shredded gruyere cheese
1/4 cup panko bread crumbs

Instructions

Drain the artichokes well and pat gently with a paper towel to dry them. Season them with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon granulated garlic.
Heat 1 tablespoon 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).
Melt butter in a small saucepan over medium heat. Add shallots, garlic and 1 teaspoon dried thyme. Cook just until fragrant, about 1 minute. Slowly stir in heavy cream. And cook just until it starts to steam.
Pour cream mixture over the top of the artichokes.
Sprinkle shredded Gruyere cheese over the top of the artichokes. Make sure to spread it out evenly.
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.

Notes

Nutrition information for estimation purposes only.

Nutrition