Best 2 Artichoke And Swiss Chard Gratin Recipes

Indulge in the culinary delight of Artichoke and Swiss Chard Gratin, a harmonious blend of flavors and textures that will tantalize your taste buds. This delectable dish presents a symphony of fresh artichokes, sautéed with garlic and white wine, nestled amidst a vibrant tapestry of Swiss chard, wilted to perfection. Bathed in a creamy béchamel sauce, enriched with Gruyère and Parmesan cheeses, each bite offers a symphony of flavors. This culinary masterpiece is not only a feast for the senses but also a testament to the versatility of vegetables. Accompanying this exquisite gratin are three additional recipes that explore the diverse culinary possibilities of artichokes and Swiss chard. Discover the simplicity yet elegance of Sautéed Artichokes with Lemon and Garlic, where artichoke hearts are seared until tender and infused with zesty lemon and aromatic garlic. Embark on a Mediterranean adventure with Swiss Chard and Chickpea Salad, a vibrant and flavorful combination tossed in a tangy dressing. Finally, delight in the comforting warmth of Swiss Chard and Potato Soup, where the earthy flavors of Swiss chard harmonize with tender potatoes in a creamy and savory broth.

Here are our top 2 tried and tested recipes!

GRATIN OF ARTICHOKE AND SWISS CHARD

Gratin of Artichoke and Swiss Chard image

This is an earthy dish I make over and over again all through the fall.

Provided by Food Network

Categories side-dish

Time 1h20m

Yield 6 servings as a side dish

Number Of Ingredients 10

Ingredients

1 lemon, juiced
Kosher salt
4 large artichokes
4 tablespoons unsalted butter
1 medium onion, thinly sliced
Freshly ground black pepper
6 whole Swiss chard leaves, well washed, excess water shaken off but leaves not dried
1 cup heavy cream
1/2 cup grated Parmesan, preferably Parmigiano-Reggiano
1/2 cup seasoned bread crumbs

Steps:

Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
Heat the oven to 375 degrees F.
Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

ARTICHOKE AND SWISS CHARD GRATIN

Artichoke and Swiss Chard Gratin image

The original recipe calls for fresh artichokes which allows you to cook them to tenderness but not overly soft. I used canned artichoke hearts to speed up the process and make it more affordable. If you are lucky enough to live where artichokes are plentiful, try it with them. (I will include the original directions for cooking...

Provided by Pam Ellingson

Categories Vegetables

Number Of Ingredients 10

Ingredients

1 lemon, juiced
kosher salt
4 large fresh artichokes or 1 to 2 cans artichoke hearts (drained)
4 Tbsp unsalted butter (divided use)
1 medium onion, thinly sliced
salt and freshly ground black pepper
6-10 swiss chard leaves and stems
1 c heavy cream
1/2 c grated parmesan, preferable parmigiano-reggiano
1/2 c seasoned bread crumbs

Steps:

1. IF YOU ARE USING FRESH ARTICHOKES, FOLLOW THIS PROCESS THROUGH STEP 4. IF USING CANNED, START AT STEP 5 AND PROCEED.
2. Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
3. Snap off the stems of the artichokes and reserve. Trim the artichokes of all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
4. Trim the rest of the leaves off the artichokes and scrape out the chokes - the fuzzy centers - with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
5. Heat the oven to 375 degrees F.
6. Wash the chard well and shake off any excess water, but do not dry. Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1 to 2-inch pieces, keeping the stems and leaves separate.
7. Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the chard stems and the onions and lower the heat to medium. Cook, stirring, until the onions are tender, about 5-7 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Drain off or cook down any excess liquid from chard.
8. Add the artichokes, and 1 Tbsp butter if desired Season with salt and pepper. (Remember that the Parmesan cheese is salty, so go light and adjust seasonings after adding cream and cheese in next step)
9. Put the artichokes, onion and chard into a 1 1/2 to 2 quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Adjust seasonings.
10. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. While baking, melt remaining 1 Tbsp butter and mix well with the seasoned bread crumbs.
11. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake until crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

Tips:

Choose Fresh Ingredients: Use fresh artichokes and Swiss chard for the best flavor and texture.
Trim Artichokes Properly: Remove the tough outer leaves and choke from the artichokes before cooking.
Cook Artichokes and Swiss Chard Separately: This ensures that both vegetables are cooked evenly.
Use a Good Quality Bechamel Sauce: A creamy, flavorful bechamel sauce is essential for this dish.
Grate Cheese Freshly: Freshly grated cheese melts better and has a more intense flavor than pre-shredded cheese.
Bake Until Golden Brown: Bake the gratin until the top is golden brown and bubbly.

Conclusion:

Artichoke and Swiss chard gratin is a delicious and elegant dish that is perfect for a special occasion. With its creamy bechamel sauce, tender artichokes, and flavorful Swiss chard, this gratin is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So next time you are looking for a unique and flavorful dish to serve, give this artichoke and Swiss chard gratin a try.