Baby Artichoke Gratin

Baby Artichoke Gratin
Chef Camille Henry, Whole Foods Market

Serves 6


8 baby artichokes
4 Tbsp. olive oil (divided)
1 clove garlic, minced
1 tsp. finely shredded lemon zest
1 cup dry white wine
3 Tbsp. fresh thyme
½ cup bread crumbs
¾ cup freshly grated parmesan cheese
Salt and fresh cracked black pepper, to taste


Trim stems from baby artichokes and cut off leaf tops where green meets yellow. Remove outer leaves leaving pale inner petals. Halve and cook, covered in a large amount of boiling water for 15 minutes, or until tender.

Butter a 2 quart gratin or baking dish. In a sauté pan, heat 2 Tbsp. olive oil over medium heat. Add artichokes, garlic, lemon zest, and thyme and cook 1 minute. Add wine and bring to a boil. Reduce by half, about 10 minutes. Season with salt and pepper, to taste.

In a small bowl combine bread crumbs and parmesan. Drizzle remaining 2 Tbsp. olive oil over crumb mixture and toss until the crumbs have absorbed all of the oil. Set aside.

Transfer artichoke mixture to prepared dish.  Sprinkle with topping and bake 20-30 minutes in a 350 degree oven, or until cheese is melted and top is golden.

GDA Cooking - May 12, 2010