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Looking for a gluten-free side dish that brings both flavor and flair to your dining table? This Artichoke Gratin is your answer. It’s the perfect combination of creamy, cheesy goodness with the tanginess of artichokes.
This gratin offers a deliciously different take on a classic side. Not only is it packed with taste, but it’s also a healthier option, made with low-fat ingredients. Whether it’s a special occasion or a regular weeknight dinner, this cheesy artichokes hearts bake will fit right in.
Here is Why This Artichoke Au Gratin Recipe Works
- Easy to Assemble: Simple, straightforward steps make this recipe a breeze for cooks of any skill level.
- Versatile Serving Options: Ideal as both an entrée or a side dish, it fits seamlessly into any meal plan.
- Simple and Convenient: The recipe is straightforward and uses readily available ingredients.
Ingredients for this Cheesy Casserole with Artichokes
- Produce: Artichoke hearts
- Dairy: Butter, Ricotta cheese, Parmesan cheese, Cream cheese, Milk.
- Pantry: Cornstarch
- Seasonings: Garlic, Fresh rosemary, Kosher salt, Freshly ground pepper
- Other: Eggs.
Ingredient Substitutions
- Ricotta cheese: Cottage cheese can be a good substitute.
- Parmesan cheese: Grana Padano or Pecorino Romano can be used for a different flavor profile.
- Milk: Any type of milk, including non-dairy milk, can be used depending on dietary preferences.
How to Make This Artichoke Hearts Gratin
- Preheat oven and prepare the baking dish.
- Drain the artichokes, then sauté garlic and add to artichokes with rosemary.
- Blend cheeses, milk, eggs, cornstarch, salt, and pepper.
- layer the mixture into dish, with the artichokes, and bake 35 minutes, add the cheese and paprika then bake until golden. Serve with a drizzle of olive oil and fresh herbs.
Recipe Variations
- Add Spinach: Mix in some spinach with the artichokes for an extra boost of vegetables. Top with panko breadcrumbs and a drizzle of oil.
- Spicy Kick: Include red pepper flakes and a pinch of chili powder for a bit of heat.
- Meaty Twist: Incorporate cooked bacon or ham with the artichoke hearts.
Tips for Success
- Drain the artichokes well to prevent excess moisture.
- Use fresh rosemary for a more vibrant flavor.
- Allow the gratin to rest for a few minutes after baking for easier serving.
Serving Suggestions
Serve this Artichoke Gratin hot from the oven as a main with a light salad or as a side to a meaty main course like our Traeger ham. It pairs beautifully with both red and white wines, making it perfect for dinner parties or a cozy family meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
This Artichoke-Ricotta Gratin recipe is a testament to the beauty of simple, wholesome ingredients coming together in a delicious harmony. Easy to prepare yet elegant, it’s a versatile dish that’s as suitable for a weeknight dinner as it is for a special occasion. Give it a try and see how it can elevate your mealtime!
More Recipes You Will Love
This recipe was inspired by the Brussels Sprouts recipe in the Donna Hay, Fresh and Light cookbook.
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Artichoke au Gratin
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Ingredients
- 3 pkg., 8 oz. each frozen artichoke hearts, thawed
- 2 tablespoons olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh rosemary
- 1-½ cups ricotta cheese, low-fat
- 1-½ cups freshly grated Parmesan cheese, divided
- 4 ounces low-fat cream cheese
- 1 cup milk-1%
- 2 large eggs
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Smoked paprika
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat the oven to 350°F
- Prepare an oven proof 9×9 dish with non-stick spray.
- Place the thawed artichoke hearts into a large shallow bowl and set aside.
- In a small skillet set over medium-low, heat the olive oil, add the onion and sauté until translucent, about 1-2 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Tip the onion-garlic mixture into the bowl with the artichokes, add the chopped rosemary and toss the mixture to combine.
- To the bowl of the food processor, add the ricotta, 1 cup of the Parmesan, cream cheese, milk, eggs, cornstarch, salt and pepper. Process until well combined, about 1 minute.
- Pour half of the cheese mixture into the prepared dish and with a tablespoon, arrange the artichoke hearts on top. Spread with the remaining cheese mixture and add the remaining artichoke hearts. Cover the dish with foil.
- Transfer the dish to the middle rack of the oven and bake for 35 minutes, then remove the dish from the oven, discard the foil and add the remaining ½ cup Parmesan over the top, then sprinkle with paprika. Return the dish to the oven and bake for an additional 10-15 minutes or until the cheese has melted and the center is not jiggly. Remove from the oven, garish with chopped parsley and serve.
Notes
- Jarred or canned water-packed artichokes may be substituted for the frozen artichoke hearts. They should be drained well before proceeding with the recipe.
- We do not recommend using oil-packed, marinated artichoke hearts.
- Fresh thyme can be substituted for the fresh rosemary or use a combination of the two herbs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love artichokes! So this is the perfect dish for me. This is wonderful — really a fun and tasty recipe. Thanks.
Hi, John…this is an easy recipe, hope you try it out. 🙂