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Ingredients
- Cooking spray
- 1 1/2 cups plus 1 Tbsp canola oil, divided
- 2 medium shallots, thinly sliced and separated into rings (about 1 1/2 cups)
- 1/4 cup all-purpose flour, divided
- 8 cups chopped broccoli florets
- 1/4 cup water
- 1/2 cup finely chopped yellow onion
- 2 tsp minced garlic
- 1/4 cup dry white wine
- 1 3/4 cups whole milk
- 2 1/4 oz Gruyere cheese, shredded (about 1/2 cup plus 1 Tbsp)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 (9-oz) pkg frozen artichoke hearts, thawed and chopped (about 1 1/2 cups)
Details
Servings 12
Preparation time 60mins
Cooking time 80mins
Preparation
Step 1
Lightly coat an 11- x 7-inch glass or ceramic baking dish with cooking spray. Preheat oven to 350. Heat 1 1/2 cups oil in a heavy 2-quart stockpot over medium-high until a deep-fry thermometer reads 350.
Toss together shallots and 2 Tablespoons flour in a small bowl. Add to hot oil; fry, stirring occasionally, until golden and crisp, 3 to 4 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Set aside.
Combine broccoli and 1/4 cup water in a large microwavable glass bowl; cover loosely with plastic wrap. Microwave at high until crisp-tender, about 5 minutes. Drain and set aside
Heat remaining 1 Tablespoon oil in a large skillet over medium. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1minute. Add wine; cook, stirring constantly, until liquid is almost evaporated, about 1minutes. Sprinkle with remaining 2 Tablespoons flour; cook, stirring constantly, until onion pieces are coated. Whisk in milk; bring to a simmer over medium. Cook, whisking occasionally, until thickened, 4 to 5 minutes. Stir in cheese, salt, and pepper until melted and smooth, about 1minute. Remove from heat.
Add artichokes to broccoli in bowl. Stir in cheese sauce. Pour into prepared baking dish; top with fried shallots. Bake at 350 until warmed through, about 20 minutes.
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