Ingredients for Baby Artichoke Gratin
- Baby Artichokes
- 3 tablespoons olive oil
- Dry White Wine
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- Lemon, Zest Of
- Fresh Lemon Juice
- Fresh Parsley
- Oil
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How to Make Baby Artichoke Gratin
- Preheat oven to 375°F (190°C).
- Clean 1 pound of baby artichokes: trim stems, remove top third, and peel off tough outer leaves.
- Submerge prepared artichokes in a bowl of water with 1 tablespoon of lemon juice to prevent discoloration.
- In a medium gratin dish, combine the artichokes, 2 cloves minced garlic, 2 tablespoons olive oil, and 1/4 cup dry white wine.
- Add enough water to almost cover the artichokes. Cover the dish and bake for 20-30 minutes, or until artichokes are tender.
- Remove from oven and increase temperature to 425°F (220°C).
- Carefully pour off any excess liquid from the artichokes.
- Prepare the topping: In a bowl, mix 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 tablespoon chopped fresh parsley, and a pinch of salt and pepper.
- Sprinkle the topping evenly over the artichokes.
- Drizzle with 1 tablespoon of olive oil.
- Bake for 10-15 minutes, or until the topping is golden brown and crispy.
- Serve immediately or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
9g
Fat
16g
Carbs
17g
