Artichokes Au Gratin

By KrissyW330

I made these for Christmas dinner. They were a hit. I also added a bit of salt and pepper to the artichoke bottoms before adding the brie cheese. I think a cheese with a bit more flavor like garlic or herbs would be even better. I added ribbons of prosciutto, fresh basil and fresh Parmesan cheese to the salad. I think the salad additions really helped to make this a beautiful salad course.

Ingredients

• Extra-virgin olive oil, for brushing
• 4 tablespoons plain or seasoned breadcrumbs
• 1 12-ounce jar marinated artichoke bottoms, drained and patted dry
• 1 1/2 teaspoons grated parmesan cheese
• 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced
• 1 cup mixed salad greens
• 2 tablespoons balsamic vinaigrette

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

Photograph by Mark Peterson