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Artichoke Gratin Casserole

What you need

  1. 8 medium artichokes, prepared and cooked or 1 pkg frozen artichoke hearts
  2. 2 tbl olive oil
  3. 2 tbl besan or whole wheat flour
  4. 1 cup low-sodium chicken broth, heated
  5. 1 tsp sweet paprika
  6. 1 large clove garlic, minced
  7. 1/2 cup sour cream
  8. 3/4 cup grated romano (or parmesan) cheese
  9. 1 medium onion, thinly sliced and caramelized in a little olive oil
  10. Salt & Pepper (optional)

How to make it

  1. Preheat oven to 375º
  2. Remove artichokes to a kitchen towel and pat dry
  3. In a saucepan, heat 1 1/2 Tablespoons olive oil and add besan
  4. Whisk until smooth and cook over low heat until bubbly
  5. Stir in about 1/4 cup heated chicken broth whisking constantly to avoid lumps
  6. Continue adding chicken broth in small amounts, whisking constantly
  7. Increase heat and add garlic and paprika
  8. Cook, stirring frequently until thickened
  9. Turn off heat and stir in sour cream
  10. Add 1/2 cup romano cheese and mix well
  11. Taste sauce and add salt and pepper if desired
  12. With remaining half tablespoon olive oil, lightly oil a small casserole dish
  13. Add artichoke hearts to sauce and combine
  14. Pour into casserole and top with caramelized onions and remaining 1/4 cup romano cheese
  15. 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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