Artichoke Gratins with Bacon and Gruyere

By tammy1365

from Tastebook

Ingredients

• Combine:
• 8 oz thick sliced bacon, diced
• 2 c leeks, sliced (1lb)
• 1 T minced garlic
• 1/4 c dry white wine
• 2 pkg. frozen artichoke hearts, thawed, quartered (8-9 oz. each)
• 1/2 c heavy cream
• 1 c shredded Gruyere
• salt and pepper to taste
• 1/2 c fresh Italian bread crumbs
• 1 T minced fresh parsley
• 2 t minced lemon zest
• 1 t minced garlic
• 2 t olive oil

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 425’. Coat six 1/2 cup ramekins with non stick spray; place on a baking sheet.
2
Cook bacon in a saute pan until crisp. Transfer bacon to a paper towel lined plate; set aside. Drain all but 2T drippings. Sweat leeks and 1T garlic in drippings, covered, over medium heat until leeks are tender, about 5 minutes.
3
De-glaze pan with wine, reduce until evaporated, and stir in artichokes and cream; cook to heat through. Stir in Gruyere and reserved bacon and season with salt and pepper. Divide mixture among prepared ramekins.
4
Combine crumbs, parsley, zest, and 1t garlic in a bowl; stir in oil. Top gratins with crumb mixture, and bake until bubbly and golden, 15-20 minutes.