1 hour ago
Thursday, March 19, 2009
I love any recipe with the word "gratin" in the title.
It means that there will be a nice crust on top, maybe some cheese, maybe some breadcrumbs, maybe even a bechamel sauce. Surprise me.
Potato & Fennel Gratin is my favorite. I love that crustiness that the buttered crumbs and cheese deliver. I don't even care what's underneath the crumb topping!
I made this great artichoke gratin, using canned artichokes and fire roasted tomatoes. It was a wonderful side dish to grilled chicken breasts.
It took 5 minutes to put together.
Artichoke Gratin w/ Mustard Crumbs
2 cans of artichokes packed in water, drained and halved
1 can of fire roasted tomatoes, drained
2 cloves of garlic, minced
1/4 cup white wine (or just enough to moisten the pan)
handful of grated parmesan or romano cheese
handful of panko or fresh breadcrumbs
Since I had some mustard breadcrumbs leftover from the other night's Herb Crusted Pork Loin, I used them. The bit of mustard in the buttered crumbs made this dish even better.
Assemble your artichokes in a casserole dish.
Mix in the drained fire roasted tomatoes. Now add your 2 cloves of minced garlic and mix together.
Sprinkle with your cheese and breadcrumbs. You can dot with butter, or drizzle some olive oil on top so the crumbs get nice and brown.
I put a little white wine at the bottom of the dish.
Bake at 375 degrees about 30 minutes till cheese and crumbs are bubbly.
Let rest a few minutes, so the juices are not too runny.
This was great with some grilled chicken piled on top, and even better the next day.