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Artichoke GratinArtichoke Gratin
Artichoke Gratin
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.
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Recipe - FRANCE AVE EDINA
Recipe: Artichoke Gratin
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
  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.
10 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
⅛ pound prosciutto, thinly sliced
Bellentani Sliced Prosciutto
Bellentani Sliced Prosciutto, 3 Ounce
BOGO Bellentani Sliced Meats
$7.49 was $7.49$2.50/oz
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
3 cloves minced garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
¾ cup minced onion
White Onions
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
1 - 28 ounce can La Valle San Marzano Italian Tomatoes, drained
Cento San Marzano Whole Peeled Tomatoes
Cento San Marzano Whole Peeled Tomatoes, 28 Ounce
$6.79$0.24/oz
2 - 14 ounce cans artichoke hearts, drained
Reese Chopped Artichoke Hearts
Reese Chopped Artichoke Hearts, 14 Ounce
2/$6 Huge Deal
$3.00 was $4.49$0.21/oz
½ cup water
Aquafina Water
Aquafina Water, 1 Litre
$2.99$2.99/l
½ teaspoon olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
½ teaspoon lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
Freshly ground black pepper
McCormick Coarse Ground Black Pepper
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
4 tablespoons grated Parmesan-Reggiano cheese
L&B Parmigiano-Reggiano Cheese
L&B Parmigiano-Reggiano Cheese, 1 Pound
$24.99/lb$24.99/lb

Directions

  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.