Baby Artichoke Gratin

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 -16 baby artichokes
• 1/4 cup olive oil
• 1 cup dry wine
• 3 cloves garlic, peeled and crushed
• 1 cup breadcrumbs
• 1 tablespoon finely grated lemon, zest of
• 1 tablespoon fresh lemon juice
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons olive oil
• additional oil, for drizzling

Recipe

• 1 preheat the oven to 375f.
• 2 clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves.
• 3 keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.
• 4 in a small gratin dish large enough to hold them all, add the artichokes, the garlic, olive oil and wine.
• 5 add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender.
• 6 usually this will take between 20 to 30 minutes.
• 7 remove the artichokes from the oven, and increase the temperature to 425f.
• 8 pour off any excess liquid from the cooked chokes, and set aside.
• 9 mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish.
• 10 drizzle on a little additional olive oil, and bake the archokes just until the topping becomes golden brown.
• 11 serve immediately, or at room temperature.