Creamy Artichoke Hearts Gratin Recipe

Artichokes can be intimidating (and perhaps a little unapproachable) with their seemingly endless layers of tough leaves and spiked ends. Approaching these vegetables in their fresh form may demand a little know-how, but luckily for us, supermarkets often stock canned artichoke hearts, which eliminates most of the hard work and preparation. If you're an artichoke novice, the canned version is a great place to start, and that's precisely what recipe developer Jennine Rye uses in this recipe for creamy artichoke hearts gratin.

A gratin is the term used for any dish that is topped with breadcrumbs, cheese, or both and then baked until crisp and golden. This method of cooking is commonly used with potatoes, but it can easily — and equally deliciously — be used for a variety of different ingredients. This particular artichoke hearts gratin recipe also utilizes a lemon béchamel sauce to complement the fresh, almost lemony flavor of the artichoke, resulting in a wonderfully creamy and bright tasting side dish.

Sides are often an overlooked part of the meal, and while a simple accompaniment of steamed green beans or peas is always lovely, a beautiful side dish can take a dinner from okay to amazing. So, why not celebrate the side dish with this recipe?

To make this creamy artichoke hearts gratin, first you will want to gather the ingredients. You will need tinned artichoke hearts, Gruyère cheese, fresh breadcrumbs, butter, flour, whole milk, fresh thyme, a lemon, and salt and pepper. It's worth making your own breadcrumbs for this recipe, as it gives the gratin topping a lovely, light crispness. This can be done easily by chopping the crusts off a slice of bread and blitzing them in a food processor for 10-15 seconds.

While a cheesy topping is enough to make any dish delicious, the addition of a creamy, lemony béchamel sauce takes this gratin recipe up a notch (or 3). To make it, simply melt the butter in a saucepan and stir in the flour to make a roux. Then, add the milk in increments, whisking the mixture all the while, to create a smooth, thick sauce. If you don't keep whisking, it is likely that the sauce will go lumpy. If this does happen, don't throw the sauce away; it can be managed by simply passing the sauce through a sieve to remove any unwanted lumps. Lastly, simply add the lemon zest, lemon juice, and thyme to finish off your bright béchamel.

To assemble the gratin, first you will want to drain the canned artichoke hearts. Place these into an ovenproof dish, then pour the creamy lemon béchamel sauce over the top of the artichoke hearts, allowing the sauce to pool in the bottom of the baking dish. Finally, top things off with a mixture of grated Gruyère cheese and fresh breadcrumbs (and perhaps a little black pepper) to give it that classic finish. Your gratin is now ready to be cooked.

To bake the gratin, simply place it into the preheated oven, uncovered, and cook for 20-25 minutes until the sauce is bubbling gently and the cheesy breadcrumb topping is golden and crisp. Then, remove it from the oven and serve it hot. This makes a tasty lemon-scented side for chicken, fish, or shrimp recipes, and it's perfect when served with a crisp white wine.

Any leftovers can be stored in an airtight container in the fridge and should be consumed within 3-4 days.