GRATIN OF ARTICHOKE AND SWISS CHARD
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
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.
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Need islam Neer
[email protected]I can't wait to try this gratin recipe.
Rashi Desi vellog
[email protected]This is the best gratin recipe I've ever tried.
Peshadee Tharushika
[email protected]I've made this gratin several times and it's always a hit.
Linda Leas
[email protected]This gratin is perfect for a special occasion.
Mudasir Noor
[email protected]I'm allergic to artichokes, so I substituted asparagus. It was still very good.
Ajju Bhai07
[email protected]This gratin is a great way to get your kids to eat their vegetables.
Hasindu Ekanayaka
[email protected]I'm not a fan of Swiss chard, but I loved this gratin. The artichokes and cheese sauce were amazing.
Enrique Gavarrete
[email protected]This is my new favorite gratin recipe. It's so easy to make and always turns out perfect.
daniyal akbar
[email protected]The gratin was delicious! I especially liked the crispy cheese topping.
GEorge PRincewill
[email protected]This dish was a bit bland for my taste. I think it would have been better with some additional seasoning.
SEnd doc
[email protected]I love this gratin! It's a great way to use up leftover artichokes and Swiss chard. The cheese sauce is always a hit with my family and friends.
Fiza Irfan
[email protected]This gratin was easy to make and very delicious. I used frozen artichokes and Swiss chard, and it turned out great. The cheese sauce was creamy and flavorful.
Darien McMillon
[email protected]I'm not usually a fan of artichokes, but this dish changed my mind. The artichokes were tender and flavorful, and the Swiss chard added a nice touch of bitterness. The cheese sauce was also very good.
Vai Boss
[email protected]This gratin was a hit with my family! The artichokes and Swiss chard were perfectly cooked, and the cheese sauce was rich and flavorful. I will definitely be making this again.