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A spoon scooping out a serving of artichoke and ricotta gratin.

Artichoke au Gratin

A low-fat, low-calorie, gluten-free recipe for creamy artichoke-ricotta gratin that is simple and easy to assemble and can be served as an entree or a side dish.
5 from 12 votes
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 154kcal
Author: Pat Nyswonger

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 9x9 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

Serving: 1 | Calories: 154kcal | Carbohydrates: 8g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 351mg | Fiber: 1g | Sugar: 3g