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Artichoke Hearts Au Gratin

Chef.Foodie's picture
  Artichoke hearts 12 Pound (1 Or 2 Jars)
  Lemon 1
  Butter 4 Ounce
  Flour 2 Tablespoon
  Chicken bouillon/Chicken stock / cubes 12 Ounce
  Dry white wine 4 Ounce
  Grated parmesan 5 Ounce
  Paprika To Taste

Scald 12 small or 9 medium artichoke hearts in boiling water and the juice of 1 small lemon.
If they are a little hard they may simmer gently until just tender.
Drain carefully and arrange in a well-buttered, shallow, ovenproof serving dish.
Keep warm.
Heat 12 oz. chicken stock with 4 oz. white wine.
Keep warm.
Melt 2 oz. butter in a saucepan, stir in 2 tablespoons of flour and cook on low heat for a few minutes until well mixed.
Do not allow to brown.
Slowly pour in the hot wine and bouillon and continue cooking, stirring constantly for 10 minutes until thickened.
Fold in 3 oz. grated parmesan, remove from heat when cheese has melted and pour over warm artichokes.
Sprinkle the remaining 2 oz. grated cheese on top, dot with 1 oz. butter, dust with paprika, cover tightly and chill.
Next evening reheat in hot oven 420°F, Reg 7 until sizzling, then reduce heat to minimum to keep hot.
Just before serving, place under grill for 2 or 3 minutes to brown.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Artichoke Hearts Au Gratin Recipe