Lunch / Dinner
Artichoke Gratins
Part of a successful sit-down dinner is timing — having the side dishes ready when the entrée is. With a little planning, when all is said and done, this entire meal can be made in a little over an hour.
Ingredients
COOK:
COMBINE:
If you can't find frozen artichoke hearts, substitute two 14-oz. cans of drained and quartered hearts. And Swiss cheese can be used instead of the Gruyère.
Instructions
Preheat oven to 425°. Coat six 1⁄2-cup ramekins with nonstick spray; place on a baking sheet.
Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings. Sweat leeks and 1 Tbsp. garlic in drippings, covered, over medium heat until leeks are tender, about 5 minutes.
Deglaze pan with wine, reduce until evaporated, and stir in artichokes and cream; cook to heat through. Stir in Gruyère and reserved bacon and season with salt and pepper. Divide mixture among prepared ramekins.
Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate, reserving 2 Tbsp. drippings. Sweat leeks and 1 Tbsp. garlic in drippings, covered, over medium heat until leeks are tender, about 5 minutes.
Deglaze pan with wine, reduce until evaporated, and stir in artichokes and cream; cook to heat through. Stir in Gruyère and reserved bacon and season with salt and pepper. Divide mixture among prepared ramekins.
Combine crumbs, parsley, zest, and 1 tsp. garlic in a bowl; stir in oil. Top gratins with crumb mixture and bake until bubbly and golden, 15–20 minutes.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 433
% Daily Value*
Total Fat 31g 47%
Saturated Fat 16g 80%
Cholesterol 85mg 28%
Sodium 1121mg 46%
Carbs 18g 6%
Fiber 6g 24%
Protein 17g
*Percent Daily Values are based on a 2,000 calorie diet.