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Recipe courtesy of Sandra Lee

From: Food Network Magazine

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Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

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

Recipe courtesy Sandra Lee for Food Network Magazine

My Private Notes

Name: Artichokes Au Gratin
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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