Artichokes Au Gratin PRINT
- YIELD: 4 servings
- PREP TIME: 20 min
- COOK TIME: 15 min
These are absolutely delicious, and a breeze to put together. They make wonderful hors d’oeuvres, or serve them as a salad on a plate of mixed greens tossed with an oil & vinegar dressing.
(Photo is my own; i.e., this is what it really looks like.)
|Extra-virgin olive oil, for brushing|
|4||tablespoons plain or seasoned breadcrumbs|
|1||twelve-ounce jar marinated artichoke bottoms, drained and patted dry|
|1-½||teaspoons grated parmesan cheese|
|¼||pound soft sheep's milk cheese or brie, rind removed, sliced|
|1||cup mixed salad greens|
|2||tablespoons balsamic vinaigrette|
Preheat the oven to 350 degrees. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tablespoons breadcrumbs. Place the artichokes cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tablespoon breadcrumbs and the parmesan.
Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep’s milk cheese among the artichokes; sprinkle with the remaining 1 tablespoon breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top of the greens.