Artichoke Gratin
This easy but impressive gluten-free vegetable side dish can also be served as an appetizer on crostini. Time-saving tip: this recipe can be made in advance and reheated.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Artichoke Gratin
Prep Time10 Minutes
Servings8
Cook Time60 Minutes
Ingredients
⅛ pound 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 teaspoon olive oil
½ teaspoon lemon juice
Salt
Freshly ground black pepper
4 tablespoons grated Parmesan-Reggiano cheese
Directions
- Heat oven to 350 F.
- Roughly chop prosciutto.
- In a medium skillet, heat olive oil; cook prosciutto, garlic and onions until onions are soft and golden-brown.
- Add tomatoes and cook until liquid evaporates and sauce thickens, about 15-20 minutes.
- Drain and place in a bowl with the olive oil, lemon juice, salt and pepper. Toss well to combine.
- Place artichokes in a 1 ½ to 2-quart gratin pan. Top with tomato sauce and sprinkle with grated cheese.
- Bake 15-20 minutes, until sauce thickens and cheese has melted.
10 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bellentani Sliced Prosciutto, 3 Ounce
$7.49$2.50/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Cento San Marzano Whole Peeled Tomatoes, 28 Ounce
$6.79$0.24/oz
Reese Small Artichoke Hearts, 14 Ounce
2/$7 Huge Deal
$3.50 was $4.59$0.25/oz
Water Joe Premium Caffeinated Water, 12 Each
$8.19$0.68 each
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Morton Salt, 26 Ounce
$2.69$0.10/oz
McCormick Whole Black Peppercorns, 3.5 Ounce
$8.79$2.51/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
$19.99/lb L&B Parmigiano
$19.99/lb L&B Parmigiano
$19.99/lb was $24.99/lb$19.99/lb
Directions
- Heat oven to 350 F.
- Roughly chop prosciutto.
- In a medium skillet, heat olive oil; cook prosciutto, garlic and onions until onions are soft and golden-brown.
- Add tomatoes and cook until liquid evaporates and sauce thickens, about 15-20 minutes.
- Drain and place in a bowl with the olive oil, lemon juice, salt and pepper. Toss well to combine.
- Place artichokes in a 1 ½ to 2-quart gratin pan. Top with tomato sauce and sprinkle with grated cheese.
- Bake 15-20 minutes, until sauce thickens and cheese has melted.