Artichokes, with their wild charm and tender hearts that melt in your mouth, are a true celebration of spring.
Whether we imagine them fried in a golden crust, stuffed like flavor-filled treasure chests, stewed to comfort us on cool evenings, or roasted over coals to release an irresistible smoky aroma, artichokes always know how to win over my palate.
Today, however, I want to share with you my version of a timeless classic, a side dish that enhances their essence in a union of textures and flavors: baked gratin artichokes.
A seemingly simple dish, but one that hides a little secret: the magic of gratination. The surface, crunchy and golden like a summer sunset, gives way to the tender and juicy heart of the artichoke, in a contrast that is pure poetry for the palate. An explosion of flavors that will envelop you, leaving you craving another bite.
Imagine pairing these artichokes with a fillet of white fish, whose delicacy pairs perfectly with the strong flavor of the vegetable, or a meat roast for a contrast that celebrates tradition.
But these artichokes are also perfect on their own, as the stars of a light and tasty meal, capable of turning a simple side dish into a moment of pure pleasure.
Prepare to fall in love, bite after bite, with this delicacy that embodies the essence of home cooking, that which tastes of family and happy memories.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 10 Minutes
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring
- Energy 541.11 (Kcal)
- Carbohydrates 74.85 (g) of which sugars 6.35 (g)
- Proteins 27.44 (g)
- Fat 16.23 (g) of which saturated 8.31 (g)of which unsaturated 5.80 (g)
- Fibers 13.87 (g)
- Sodium 1,460.44 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To bring this symphony of flavors and textures to life, we need simple but quality ingredients that will blend into a perfect combination, enhancing the unique taste of artichokes.
- 4 artichokes
- 1 cup breadcrumbs
- 1/2 cup Grana Padano DOP
- 2 cloves garlic
- 1 bunch parsley
- 2 tablespoons extra virgin olive oil
- to taste fine salt
- 1 pinch black pepper
- 1 lemon
Tools
To make this recipe to the best of our ability, we will need some essential tools that will help us prepare and cook the artichokes simply and precisely.
- 1 Knife Shan Zu
- 1 Cutting Board Exitoso
- 1 Bowl Mepal
- 1 Baking Dish Pyrex
Steps
By following these simple steps, we will turn our artichokes into a golden and flavorful side dish, perfect for any occasion.
Let’s start with the heart of the matter: the artichokes.
Take each artichoke in your hands and, with a sharp knife, remove the tougher outer leaves, those that will not provide pleasure to the palate.
Cut off the tip of the artichoke, leaving only the tender heart.
Remove the stem, or part of it, according to your preferences. With a spoon, scrape away the internal “beard,” that hair that might be unpleasant.
Immersion in lemon water: a bath of freshness.
As we clean the artichokes, immerse them in a bowl full of cold water acidulated with the juice of a lemon.
This step is crucial to prevent the artichokes from darkening when in contact with air, thus maintaining their bright green color and preserving their freshness.
Boiling in salted water: a touch of tenderness
In a large pot, bring plenty of salted water to a boil.Immerse the artichokes and let them boil for about 10-15 minutes, or until they are tender at the heart but still firm.
This step will make them even more pleasant to bite.
Preparation of the stuffing: a hug of flavors
While the artichokes cook, let’s focus on preparing the stuffing, the soul of this dish.
In a bowl, mix the breadcrumbs, grated Parmigiano Reggiano, finely chopped garlic, chopped fresh parsley, a generous drizzle of extra virgin olive oil, salt, and pepper.
Mix carefully, creating a rich and fragrant stuffing ready to enhance the flavor of the artichokes.
Assembly: a culinary masterpiece
Drain the artichokes and let them cool slightly. Lightly oil a baking dish or oven tray with extra virgin olive oil, sprinkle some breadcrumbs and Parmesan on the bottom to create a crunchy base.Arrange the artichokes in the dish, side by side, like precious gems. Fill each artichoke with the prepared stuffing, covering them generously.
Finish with a drizzle of extra virgin olive oil, a final touch that will enhance the flavors.
Baking: a golden wait
Bake the artichokes in a preheated oven at 356°F for about 30-40 minutes, or until they are golden and crunchy on the surface.The aroma that will emanate from the oven will be a preview of the pleasure that awaits us.
Tasting: an explosion of taste
Remove the gratin artichokes from the oven and let them cool slightly.Serve them as a tasty side dish or as a light and flavorful main course.
Every bite will be an explosion of taste, a perfect union between the crunchiness of the surface and the tenderness of the artichoke heart
After tasting the goodness of our gratin artichokes, we might wonder how to best store them or how to vary the recipe for new delightful culinary discoveries.
Here are some helpful tips for storing, enjoying, and personalizing this dish.
Storage:
In the fridge: The leftover gratin artichokes can be stored in the fridge for up to 2-3 days.
It’s important to place them in an airtight container to preserve their freshness and crunchiness.
Reheating: To reheat them, it is recommended to use a preheated oven at 302°F for about 10-15 minutes, or until they are hot and crispy again.
Alternatively, you can use the microwave, but the crust might lose its texture.
Tips:
Fresh artichokes: For optimal results, use fresh and seasonal artichokes.
Choose firm artichokes with compact leaves and no blemishes.
Bread crumbs: For an even more flavorful crust, you can use homemade breadcrumbs, flavored with herbs and spices.
Extra virgin olive oil: Do not skimp on extra virgin olive oil: a generous drizzle before baking will enhance the flavor of the artichokes and make the crust even more golden.
Variations:
Cheese: Try replacing Parmigiano Reggiano with other grated cheeses, like Pecorino Romano or smoked Provola, for a more intense flavor.
Herbs: Add other fresh aromatic herbs to the stuffing, like thyme, oregano, or marjoram, for an extra touch of fragrance.
Stuffing: You can add some milk-soaked breadcrumbs to the stuffing. Or you can add small cubes of cooked ham or speck.
For a richer version, you can add cubes of mozzarella or smoked Provola to the artichoke stuffing.
Chili pepper: A pinch of chili pepper in the stuffing will give a spicy and tantalizing touch to the dish.
FAQ (Questions and Answers)
Do you still have any doubts about preparing baked gratin artichokes? Here is a FAQ section that will answer your most frequent questions.
Can I use frozen artichokes?
Yes, you can use frozen artichokes. However, it is important to thaw them completely and dry them well before proceeding with the recipe. The final result might be slightly different compared to using fresh artichokes.
How can I make the stuffing more flavorful?
For a more flavorful stuffing, you can add a pinch of chili pepper, fresh aromatic herbs like thyme or oregano, or replace the Parmigiano Reggiano with Pecorino Romano. You can also add some milk-soaked breadcrumbs and squeeze them out.
Can I prepare the gratin artichokes in advance?
Yes, you can prepare the gratin artichokes in advance and store them in the fridge. Before serving, reheat them in the oven at 302°F for about 10-15 minutes, or until they are hot and crispy.
How can I prevent the artichokes from darkening during cleaning?
To prevent the artichokes from darkening, immerse them in a bowl of cold water acidulated with lemon juice as you clean them.
Can I freeze the leftover gratin artichokes?
Yes, you can freeze leftover gratin artichokes. However, the texture might be slightly different after thawing. It is recommended to thaw them in the refrigerator and reheat them in the oven.
