Photo: Artichokes Au Gratin Recipe
Ingredients
- Extra-virgin olive oil, for brushing
- 4 tablespoons plain or seasoned breadcrumbs
- 1 12-ounce jar marinated artichoke bottoms, drained and patted dry
- 1 1/2 teaspoons grated parmesan cheese
- 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced
- 1 cup mixed salad greens
- 2 tablespoons balsamic vinaigrette
Directions
Preheat the oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.
Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens.
Photograph by Mark Peterson
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By bloomingartichoke
chicago, IL
on December 27, 2011
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I made these for Christmas dinner. They were a hit. I also added a bit of salt and pepper to the artichoke bottoms before adding the brie cheese. I think a cheese with a bit more flavor like garlic or herbs would be even better. I added roasted red peppers, ribbons of prosciutto, fresh basil and fresh Parmesan cheese to the salad. I think the salad additions really helped to make this a beautiful salad course. I will definitely make again.
By m_roth77_11303711
fort wayne, IN
on December 26, 2011
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Good, simple, elegant appetizer. I made this last night for a Christmas Dinner Party. It was one of three appetizers I made. Great for something a little lighter. I used Brie as the cheese. If you want a little more flavor, when you add the breadcrumbs before putting in oven for 15 minutes, add some salt & fresh ground black pepper to the artichoke hearts and make sure you add a little italian seasoning to your breadcrumbs. I will definately make these again. Soon. Great for New Years Eve!
By mommyjjm
San Diego, CA
on December 26, 2011
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Great idea, but missing something. The goat cheese should be mixed with garlic or something.... I like the idea...but not that spectacular....
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