Gratin of Young Artichokes and Olives

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Gratin of Young Artichokes and Olives

 

Recipe courtesy of The Mediterranean Vegan Kitchen (HP Books, 2001) by Donna

Klein

Ingredients

 

- 3 tablespoons fresh lemon juice

- 12 small (egg-size) artichokes or 6 medium globe artichokes (about 6

ounces each)

- 1 cup soft plain white bread crumbs

- 4 tablespoons olive oil

- 3 medium onions (about 6 ounces each), thinly sliced

- 2 large cloves garlic, finely chopped

- 1/4 cup Nicoise or other good-quality black olives, pitted and chopped

- 1/4 cup finely chopped fresh flat-leaf parsley

- Salt and freshly ground black pepper to taste

- 1 cup low-sodium canned vegetable broth reduced over high heat to 1/3

cup

 

Directions

 

Preheat oven to 350 degrees F. Fill a medium bowl with water and add the

lemon juice. Set aside. With a sharp, serrated knife, cut about 1/2 inch off

the medium ones. Pull off and discard the tough, green outer leaves to

expose the pale green hearts. Trim the dark stem end of each artichoke.

Quarter the small artichoke hearts, or cut the medium hearts lengthwise into

8 wedges. With a small spoon or your fingers, scrape out any prickly inner

leaves. As you work, drop the artichokes into the lemon water to prevent

browning.

 

Spread the bread crumbs in a single layer on a light-colored baking sheet (a

dark surface tends to overbrown them). Toast in the oven until lightly

browned, stirring once or twice, 3 to 5 minutes. Set aside. Set oven

temperature to 425 degrees F.

 

In a large nonstick skillet, heat 2 tablespoons of the oil over medium heat.

Add the onions and cook, stirring often, for 3 minutes. Add the garlic and

cook, stirring constantly, 2 minutes. Add the toasted bread crumbs and stir

well to combine. Remove the skillet from the heat and add the olives,

parsley, salt, and pepper, stirring well to combine. Set aside.

 

Brush a shallow 12 X 8-inch baking dish with half the remaining oil. Drain

the artichokes and pat dry with paper towels. Arrange one-third of the onion

mixture in the prepared dish. Spread half the drained artichokes over the

onion mixture. Repeat, ending with the remaining third of the onion mixture.

Pour the broth carefully around the edges of the dish. Season the top

lightly with salt and pepper, then drizzle with the remaining 1 tablespoon

oil.

 

Cover the baking dish tightly with foil and bake for 20 minutes. Reduce the

oven temperature to 350 degrees F. Cook until artichokes are almost cooked

through and tender, about 10 minutes for the small, 15 to 20 minutes for the

medium. Uncover the dish and bake for 10 minutes, or until the artichokes

are tender when pierced with the tip of a sharp knife and the top is

browned. (If the mixture appears too dry, add more broth as necessary around

the edges of the dish.) Let cool slightly. Serve warm.

 

 

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Linda in Tennessee

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