Lemony Artichoke and Onion Gratin |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it. Ingredients:
4 tablespoons olive oil |
1 large yellow onion, cut into 1/4 slices |
2 (15 ounce) cans artichoke hearts, rinsed and drained |
1 large garlic clove, minced |
1 teaspoon finely shredded lemon, rind of |
1 cup dry white wine |
3 tablespoons snipped parsley |
1 teaspoon herbes de provence |
kosher salt |
fresh ground pepper |
1/2 cup breadcrumbs |
1/2 cup shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Butter-spray 1 1/2 quart au gratin dish.
2. In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
3. TOPPING.
4. Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
5. Preheat oven to 350 degrees.
6. Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.
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