Artichoke Gratin

Artichoke Gratin

Artichoke Gratin


8 servings


  • pound Boar’s Head prosciutto, thinly sliced
  • 2 tablespoons olive oil
  • 3 cloves minced garlic
  • ¾ cup minced onion
  • 1 - 28 ounce can La Valle San Marzano Italian Tomatoes, drained
  • 2 - 14 ounce cans artichoke hearts, drained
  • ½ cup water
  • ½ teaspoons olive oil
  • ½ teaspoons lemon juice
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons grated Parmesan-Reggiano cheese


  1. Heat oven to 350 F.

  2. Roughly chop prosciutto.

  3. In a medium skillet, heat olive oil; cook prosciutto, garlic and onions until onions are soft and golden-brown.

  4. Add tomatoes and cook until liquid evaporates and sauce thickens, about 15-20 minutes.

  5. Drain and place in a bowl with the olive oil, lemon juice, salt and pepper. Toss well to combine.

  6. Place artichokes in a 1 ½ to 2-quart gratin pan. Top with tomato sauce and sprinkle with grated cheese.

  7. Bake 15-20 minutes, until sauce thickens and cheese has melted.

Chef’s tip

Tip: This dish can be made in advance and reheated.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.