Baby Artichoke Gratin with Parsleyed Crumbs
Want to know how to cook baby artichokes? In this easy recipe baby artichokes are trimmed up, topped with parsleyed bread crumbs and made into a baked artichoke gratin. And it's a great holiday dish!
Servings 6 servings
- 1 1/2 lb baby artichokes
- 1/4 cup lemon juice
- 1-2 tbsp unsalted butter, melted
- 1/4 cup white wine
- 1/2 tsp kosher salt
Parsleyed Bread Crumbs
- 3 tbsp unsalted butter
- 1 1/2 cups fresh bread crumbs
- 2 cloves garlic, finely minced
- 1/4 cup chopped fresh parsley
Preheat oven to 400F.
Begin heating a large pot of salted water on high. Set out the artichokes and have a large bowl of water with 3 tbsp of lemon juice added. Trim off the stems and the top third of each artichoke. Peel off the tough, outer leaves until you reach the light green and tender inner leaves. Cut the artichoke in half or in quarters, depending on the size. Then add the artichoke to the lemon water. Once you are done, transfer the artichokes to the pot of boiling water and blanch for 3 minutes. Drain and blot dry.
Spread out the artichokes in a gratin dish. Mix in the remaining one tablespoon lemon juice, butter, wine, and salt. Cover the dish with foil and bake for 10 minutes.
While the artichokes are baking, make the bread crumbs. Melt the 3 tablespoons of butter over medium-high heat. Add the bread crumbs and stir to combine them with the butter. Keep stirring occasionally until the crumbs have started to brown, 2-3 minutes. Add the garlic and parsley, cook for another 2 minutes.
When the timer goes off, take the artichoke gratin out of the oven, remove the foil, and top with the bread crumbs. Put the gratin back in the oven, uncovered, for another 10 minutes, or until the bread crumbs are deep brown and the artichokes are tender.
The recipe is easy, but does take some time since you will need to trim and prep all the artichokes. Once you get a rhythm going, you can move along at a decent clip. It helps the workflow to set out a container for the discarded leaves/ends and a big bowl of lemon water for the cut artichokes.
If you are using fresh lemon juice, a little zest is nice in the bread crumbs (about 1 tsp), but it's not strictly necessary.