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Stuffed artichokes au gratin
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
123 K 4.0/5 (49 reviews)
1 hour 35 min.
Easy
7.10 €
6 people
9 IngredientsLast modified on: May 10th 2023
For 6 people, you will need:
- 1
40 g shallot - 2
2 tablespoons olive oil - 3
200 g mushrooms - 4 2 tablespoons olive oil
- 5
6 globe artichokes - 6
150 g bechamel sauce - 7
100 g grated cheese - 8
salt - 9
pepper - Total weight: 2,050 grams
Times for this recipe
Preparation: 35 min.
Cooking: 60 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
Prepare and chop 40 g shallot.
Cook for 2 to 3 minutes in 2 tablespoons olive oil without colouring. Set aside.
Cook for 2 to 3 minutes in 2 tablespoons olive oil without colouring. Set aside.
Stage 3 - ⌛ 15 min.
Cook 6 globe artichokes.
Stage 4 - ⌛ 20 min.
Peel the leaves off the artichokes and set the hearts aside. Use a teaspoon to scrape the flesh off the leaves and collect this in a bowl.
Stage 5 - ⌛ 2 min.
Preheat the oven to 390°F (200°C).
Sit the artichoke hearts in a gratin dish.
Sit the artichoke hearts in a gratin dish.
Stage 6 - ⌛ 5 min.
Put into a bowl: the shallots, mushrooms, flesh from the artichoke leaves and 150 g bechamel sauce.
Mix well and check the seasoning.
Mix well and check the seasoning.
Stage 7 - ⌛ 5 min.
Fill the artichokes generously with this mixture.
Stage 8 - ⌛ 3 min.
Top with grated cheese...
Stage 9 - ⌛ 30 min.
...and bake for 30 minutes, until the cheese topping has melted and browned nicely.
Remarks
Depending on the size of your artichokes, you may well have filling left over that will not fit in the hearts. This can be frozen and used another time, or for original vol-au-vents.
Keeping: Several days in the fridge, covered with plastic film. Reheats very well..
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 200 RDI=20 % | 140 RDI=20 % | 1,860 RDI=90 % | 7,810 RDI: 90 % |
| Per 100 g | 3 RDI=1 % | 9 RDI=1 % | 6 RDI=1 % | 90 RDI=5 % | 380 RDI: 5 % |
| Per person | 10 RDI=5 % | 30 RDI=3 % | 20 RDI=4 % | 310 RDI=20 % | 1,300 RDI: 20 % |
How much will it cost?
- For 6 people : 7.10 €
- Per person : 1.20 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Mushroom velouté, Rabbit civet "à la normande", Sliced veal with leeks and mushrooms, Sliced chicken with mushrooms and broccoli, Mushroom and artichoke omelette, ... See them all 63
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Italian style gratin, Purple artichokes in a cheesy gratin, Gratin "grilled inside", Chilli chicken and spinach gratin, ... See them all 31
Grated cheese
Like these other recipes: Chorizo cake with olives and tomato confit, Gratin "grilled inside", Manou's zucchinis garnished, Italian style gratin, Endive gratin with cancoillotte, ... See them all 75
Shallot
Like these other recipes: Filo leeks and cheese tart, Chicken with rice and leeks, Turnip and Jerusalem artichoke soup, Small green vegetables in Mornay sauce, Baked Mont d'Or with diced mixed vegetables, ... See them all 214
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