Artichoke Gratin

🧂 Ingredients

• 2-3 lemons

  for preparing the artichokes and serving
• 6 large artichokes

  trimmed (chokes discarded)
• ¼ cup (60 mL), plus 1 tablespoon (15 mL) extra virgin olive oil

  divided
• 2 garlic cloves

  smashed
• 2 tablespoons drained capers
• 1 tablespoon finely chopped freshly parsley

  plus more for garnishing
• 2 tablespoons fresh breadcrumbs

Instructions

• 1 Trim the Artichokes: Set out a bowl of cold water, infused with the juice of one
  and half lemons.
• 2 Using a sharp pairing or serrated knife, cut off the top third of the artichoke
  and trim and peel the stem (leaving about an inch attached). Remove the outer,
  tough leaves of the artichokes with your hands, until you reach the tender,
  paler softer leaves close to the center.
• 3 As you're working, rub the hearts with the remaining lemon half, this helps
  prevent oxidation and browning. Trim any other tough green sides from the base
  of the heart. Using a spoon or melon-baller, remove the hairy choke and inner
  thorny leaves. Remove the fuzzy layer immediately below. Once trimmed, place the
  artichoke hearts in the lemon water until ready to use.
• 4 Prepare Gratin: Preheat the oven to 375°F (190°C) with a rack in the center
  position. Drain the artichoke hearts and dry thoroughly. Cut each heart into
  four to six wedges.
• 5 In a large skillet, heat ¼ cup (60 mL) olive oil over medium heat. Add the
  smashed garlic cloves and cook, stirring frequently, until the cloves are golden
  brown and the oil is fragrant. Discard the cloves (or use for other recipes).
• 6 Add the artichoke hearts to the pan and cook over medium-low heat, stirring
  occasionally, for 8 to 10 minutes, or until nearly fork-tender. Using a slotted
  spoon, remove the artichokes from the oil and place in a small oven-proof dish.
• 7 Add the capers and parsley to the artichokes and toss to combine.  Season with
  salt and pepper. Drizzle with the remaining 1 tablespoon of olive oil. Sprinkle
  the artichokes with the breadcrumbs.
• 8 Bake for 15 to 20 minutes, or until the breadcrumbs are golden brown and
  slightly crunchy. Serve hot with lemon wedges for squeezing. Garnish with
  additional chopped parsley.

Nutrition Info