Parmesan gratin artichokes are one of those recipes you could never stop enjoying. You know when you’re watching TV and munching on potato chips endlessly without realizing? These parmesan artichokes have the same effect!
They are a very clever side dish, making artichokes appealing even to those who don’t particularly like them, such as kids.
A genuine and healthy artichoke recipe, not fried but baked in the oven or air fryer.
Cooked artichokes are rich in fiber, vitamins (like C and folates), potassium, and antioxidants, supporting digestion, heart health, and metabolism, with few calories and fats.
Did you know that among vegetables, artichokes are among those with the most antioxidants, useful for combating free radicals and inflammation.
The outer leaves of the artichoke, which are tougher and more fibrous, should not be thrown away: they can be used in various creative and nutritious ways.
The outer leaves contain cynarine and antioxidants, helpful for digestion and the liver.
Put the leaves in boiling water and let them steep for 10–15 minutes.
Strain and drink as a digestive herbal tea.
You prepare them with only two ingredients and they always surprise everyone.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Air Fryer, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Parmesan Gratin Artichokes
- 4 artichokes
- 1.76 oz grated Parmesan cheese
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Peeler
- 1 Pot
- 1 Baking Tray
- Parchment Paper
- 1 Colander
Steps for Parmesan Gratin Artichokes
FOR PERFECT PREPARATION WATCH THE VIDEO RECIPE
Remove the toughest outer leaves and those with spiny tips.
Cut off the top and part of the stem, removing the fibrous part. With a peeler peel the remaining stem.
Cut the artichokes in half and remove any choke and thorns.
Immediately immerse them in water with lemon juice to prevent oxidation and maintain the bright green color, for a few minutes.
Drain the artichokes from the water and cook them in a pot with plenty of salted water for 5-8 minutes until they are tender.
Drain them again and let them cool.
Line a baking tray with parchment paper and cover it with plenty of grated Parmesan cheese or Grana Padano and place the artichokes, cut side down.
Drizzle the back of the artichokes with a little extra virgin olive oil and bake in a preheated oven at 356°F for about 20–25 minutes, until the surface is golden and crispy. Or in air fryer mode at 374°F for 6-8 minutes.
Storing Parmesan Gratin Artichokes
Let the artichokes cool completely after cooking.
Transfer them to an airtight container, sealing tightly to prevent them from absorbing fridge odors.
They keep for up to 2 days.
Reheat in the oven or air fryer to restore the cheese’s crunchiness.
Gratin artichokes can be frozen, but it’s better to do so already cooked and cooled.
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