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Artichoke Gratin Casserole
What you need
- 8 medium artichokes, prepared and cooked or 1 pkg frozen artichoke hearts
- 2 tbl olive oil
- 2 tbl besan or whole wheat flour
- 1 cup low-sodium chicken broth, heated
- 1 tsp sweet paprika
- 1 large clove garlic, minced
- 1/2 cup sour cream
- 3/4 cup grated romano (or parmesan) cheese
- 1 medium onion, thinly sliced and caramelized in a little olive oil
- Salt & Pepper (optional)
How to make it
- Preheat oven to 375º
- Remove artichokes to a kitchen towel and pat dry
- In a saucepan, heat 1 1/2 Tablespoons olive oil and add besan
- Whisk until smooth and cook over low heat until bubbly
- Stir in about 1/4 cup heated chicken broth whisking constantly to avoid lumps
- Continue adding chicken broth in small amounts, whisking constantly
- Increase heat and add garlic and paprika
- Cook, stirring frequently until thickened
- Turn off heat and stir in sour cream
- Add 1/2 cup romano cheese and mix well
- Taste sauce and add salt and pepper if desired
- With remaining half tablespoon olive oil, lightly oil a small casserole dish
- Add artichoke hearts to sauce and combine
- Pour into casserole and top with caramelized onions and remaining 1/4 cup romano cheese
- Bake for 30-40 minutes until top is lightly browned
Tasty variation: Add 1/2 lb. quartered crimini mushrooms that you have sauteéd. Substitute cheddar cheese in sauce instead of romano and add optional 2 tbl marscapone cheese instead of sour cream. Top with 1/4 cup grated parm or romano.
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