The holidays are upon us!? How is it that they sneak up on us every year? Have you seen this cartoon yet? It is both ridiculous and accurate.
If you’re looking for a rich and warming dish to dive into in the coming months (either to help celebrate the holidays or to help stress-eat your feelings this season), I think you might like to know about this artichoke gratin.
It’s a gratin! Grah-tin? Grah-TEH? Cheese-filled skillet of indulgence? Yep, that’s the one.
It’s from my most recent cookbook, One Pan & Done, so it promises to be quick and easy to pull together, and packed with rich, cheesy flavor (plus some tang from the artichokes and garlic). It’s awesome served with crisp apple slices to balance out the richness, although crackers and chips are always a good move.
Happy Gratin Season!
(photos in this post by the amazing Aran Goyoaga of Cannelle Et Vanille)
From my cookbook One Pan & Done, page 65
- 2 tablespoons unsalted butter
- 1/2 medium shallot, chopped (about 2 tablespoons)
- 2 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 3/4 cup milk (I use whole milk but you could use 2% or skim)
- 2 (6-ounce) cans marinated artichoke hearts, drained, 1/2 cup marinade reserved
- 1 cup shredded Swiss cheese (about 4 ounces)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- apple slices, crackers or chips, for scooping
Preheat the oven to broil, with a rack 4-inches from the heat.
Melt the butter in a 10-inch cast iron skillet over medium-high heat. Add the shallot and sauté until translucent, about 4 minutes. Add the garlic and flour, stirring to incorporate, and cook for 1 minute. Whisk in the milk (the mixture will become thick) and reserved artichoke marinade. Add the artichoke hearts and Swiss cheese, and stir to combine.
Top the skillet with Parmesan. Transfer to the broiler and broil until the top is browned and bubbling, 1 to 2 minutes.
Scatter the chopped parsley over the skillet. Serve the dip warm, with apple slices, crackers or chips for scooping.