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Gratin d’Artichauts

May 30, 2008

Have a heart, have an artichoke. The heart of the artichoke is considered to be the best part to eat.

In France, like on St. Martin a French island territory, artichokes are very popular deep fried. 

In Italy artichoke hearts in oil are the usual vegetable for spring in the ‘Four Seasons’ pizza (with olives for summer, mushrooms for autumn and prosciutto for winter).

Globe Artichoke cultivation is concentrated in the countries bordering the Mediterranean basin. The main producers are Italy, Spain, and France. In the United States, California provides nearly 100% of the U.S. crop, and approximately 80 percent of that is grown in Monterey County; there, Castroville proclaims itself to be “The Artichoke Center of the World”.

Artichoke stems, which are often thrown away, are perfectly edible and taste like the artichoke heart. Leaves are often removed and eaten one at a time, sometimes dipped in vinegar, butter, mayonnaise, aioli, or other sauces.

Artichoke Gratin

INGREDIENTS
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

PREPARATION
Preheat the oven to 450 degrees F.
Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

Written by alice · Filed Under Recipes 

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