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Gratin of Young Artichokes and Olives Recipe

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Gratin of Young Artichokes and Olives
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Ingredients
10
Count
Nutrition
1310
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Fill a medium bowl with water and add the lemon juice. Set aside. With a sharp, serrated knife, cut about 1/2 inch off the medium ones. Pull off and discard the tough, green outer leaves to expose the pale green hearts. Trim the dark stem end of each artichoke. Quarter the small artichoke hearts, or cut the medium hearts lengthwise into 8 wedges. With a small spoon or your fingers, scrape out any prickly inner leaves. As you work, drop the artichokes into the lemon water to prevent browning.
  2. Spread the bread crumbs in a single layer on a light-colored baking sheet (a dark surface tends to overbrown them). Toast in the oven until lightly browned, stirring once or twice, 3 to 5 minutes. Set aside. Set oven temperature to 425 degrees F.
  3. In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the onions and cook, stirring often, for 3 minutes. Add the garlic and cook, stirring constantly, 2 minutes. Add the toasted bread crumbs and stir well to combine. Remove the skillet from the heat and add the olives, parsley, salt, and pepper, stirring well to combine. Set aside.
  4. Brush a shallow 12 X 8-inch baking dish with half the remaining oil. Drain the artichokes and pat dry with paper towels. Arrange one-third of the onion mixture in the prepared dish. Spread half the drained artichokes over the onion mixture. Repeat, ending with the remaining third of the onion mixture. Pour the broth carefully around the edges of the dish. Season the top lightly with salt and pepper, then drizzle with the remaining 1 tablespoon oil.
  5. Cover the baking dish tightly with foil and bake for 20 minutes. Reduce the oven temperature to 350 degrees F. Cook until artichokes are almost cooked through and tender, about 10 minutes for the small, 15 to 20 minutes for the medium. Uncover the dish and bake for 10 minutes, or until the artichokes are tender when pierced with the tip of a sharp knife and the top is browned. (If the mixture appears too dry, add more broth as necessary around the edges of the dish.) Let cool slightly. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1310.03 Kcal (5485 kJ)
Calories from fat 601.4 Kcal
% Daily Value*
Total Fat 66.82g 103%
Cholesterol 491.04mg 164%
Sodium 2962.92mg 123%
Potassium 295.75mg 6%
Total Carbs 57.45g 19%
Sugars 17.75g 71%
Dietary Fiber 13.4g 54%
Protein 112.35g 225%
Vitamin C 12.9mg 21%
Iron 3.3mg 19%
Calcium 121.5mg 12%
Amount Per 100 g
Calories 566.5 Kcal (2372 kJ)
Calories from fat 260.06 Kcal
% Daily Value*
Total Fat 28.9g 103%
Cholesterol 212.34mg 164%
Sodium 1281.26mg 123%
Potassium 127.89mg 6%
Total Carbs 24.84g 19%
Sugars 7.67g 71%
Dietary Fiber 5.8g 54%
Protein 48.59g 225%
Vitamin C 5.6mg 21%
Iron 1.4mg 19%
Calcium 52.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 31
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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