Gratin of Young Artichokes and Olives

[Guest guest]

Vegetarian, kosher, veganizable and just plain nummy.

 

NOTE: Gluten-sensitives, I don't know enough about the cooking properties

of gluten-free breads to know if that would work, but it might be worth

a try.

Chileheads, this could take a little added heat, but don't overdo it.

 

-Begin Recipe Export-

QBook version 1.00.14

Title: GRATIN OF YOUNG ARTICHOKES AND OLIVES

Keywords: artichokes, casseroles, kosher, vegan option

 

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

by Donna Klein

 

- 3 Tablespoons fresh lemon juice

- 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 Niçoise or other good-quality black olives,

pitted and chopped

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

-[Ed.--1/4 c. grated parmesan

- Salt and freshly ground black pepper to taste

- 1 cup canned vegetable broth, preferably low-salt,

reduced over high heat to 1/3 cup

 

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 artichokes.

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 oil over medium heat.

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

Source: The Mediterranean Vegan Kitchen (HP Books, 2001) by Donna Klein

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