Artichoke Heart Gratin

Artichoke Heart Gratin
This gratin starts with frozen or canned artichoke hearts, and ends with a golden layer of melted cheese. Victoria de la Maza
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This gratin is an elegant first course that can be made in individual dishes or baked in a single large tray. Use either frozen or unflavored canned artichokes hearts to make this dish—a way to quickly get to the heart.

The artichoke hearts are first lightly sautéed in olive oil and butter, to bring out their flavors, and then covered with a mixture of fresh herbs and feta cheese. Then, they are draped in a delicate béchamel sauce, baked, and finished under the broiler for a few minutes until golden and bubbling. Serve it piping hot.

Victoria de la Maza
Victoria de la Maza
Author
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home. Subscribe to her weekly newsletter, "Diary of a Serial Hostess,” at VictoriaDeLaMaza.substack.com
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