Artichoke Gratin w/ Tomatoes & Breadcrumbs
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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.
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Mix in the drained fire roasted tomatoes. Now add your 2 cloves of minced garlic and mix together.
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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.
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I put a little white wine at the bottom of the dish.
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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.
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Debby