Creamy Comtoise artichoke gratin
This is an artichoke recipe with a difference: we'll be using both heart and leaves, first steamed, then lightly sautéed before being blended with cancoillotte cheese to make a creamy purée. This is then browned in individual ramekins.
25K 4/5 based on 3 reviews
Last modified on: December 9th 2020
Keywords for this recipe:For 4 people, you will need:
- 1
4 globe artichokes - 2
1 onion - 3
20.64 ml butter - 4
200 ml cancoillotte - 5
40 ml breadcrumbs
Change measures:
Times for this recipe
Preparation: 32 min.
Cooking: 17 min.
All in all: 49 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 - 20 min.
Steam 4 globe artichokes.
When cold, peel off the leaves. Scrape the flesh from the leaves with a small spoon and put in a bowl.
Discard the fibrous choke and dice the heart. Add to the bowl.
Prepare all the artichokes like this (yes, I know it's tedious).
When cold, peel off the leaves. Scrape the flesh from the leaves with a small spoon and put in a bowl.
Discard the fibrous choke and dice the heart. Add to the bowl.
Prepare all the artichokes like this (yes, I know it's tedious).
Stage 3 - 4 min.
Melt 20.64 ml butter in a saucepan over medium heat. When good and hot, add the sliced onion, salt and pepper.
Cook for 1 or 2 minutes without colouring.
Cook for 1 or 2 minutes without colouring.
Stage 4 - 4 min.
Add the artichokes, mix well and sauté for 3 or 4 minutes, stirring from time to time.
Stage 5 - 1 min.
Add 200 ml cancoillotte.
Stage 6 - 2 min.
Cook for 1 or 2 minutes, just until the cancoillotte begins to boil.
Stage 7 - 2 min.
Blend everything then check the seasoning.
Stage 8 - 4 min.
Put the grill (broiler) on to heat up.
Divide the purée out into ramekins.
Divide the purée out into ramekins.
Stage 9 - 2 min.
Sprinkle breadcrumbs on top.
Stage 10 - 7 min.
Put under the grill for 5 to 7 minutes, just until the top is nicely browned.
Serve without delay.
Serve without delay.
Remarks
If you don't have cancoillotte, use another soft cheese, such as Mont d'Or, or a more easily available soft-paste cheese, cut into small cubes.
You can mix a little grated Comté cheese into the breadcrumb topping.
You can mix a little grated Comté cheese into the breadcrumb topping.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 60 20 % | 120 10 % | 30 4 % | 930 50 % | 3,890 50 % |
| Per 100 g | 4 2 % | 8 1 % | 1 0 % | 70 3 % | 280 3 % |
| Per person | 10 5 % | 30 3 % | 6 1 % | 230 10 % | 970 10 % |
How much will it cost?
- For 4 people : 5.37 €
- Per person : 1.34 €
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)
Cancoillotte
Like these other recipes: Mashed potatoes with cancoillotte cheese, Risotto-style celeriac, Comtoise tart for Seàn, Comtois surprise bread, Eggs Arsène, ... See them all 8
Breadcrumbs
Like these other recipes: Fish in a seed crust, Fish "à la Bordelaise", Scallops au gratin, Tomatoes Provençal, Curried tuna cubes, ... See them all 17
Butter
Like these other recipes: Gâteau Breton (Brittany butter cake), Caramelized pear custard tart, Gnocchi alla romana, Ramekins of duchess potatoes, Autumn apple and plum crumble pie, ... See them all 448
Globe artichoke
Like these other recipes: Stuffed artichokes au gratin, Artichoke Soup, Scallops with crunchy vegetables and wine sabayon, Creamy artichokes, ... See them all 4
Other recipes you may also like
Beef Wellington
Beef Wellington consists of a beef fillet (or tenderloin) that is first seared, then cooked in the oven in a puff pastry crust stuffed with a mushroom duxelles and morsels of foie gras. The recipe is rather long, but fairly straightfoward. Here I show you all the tips to help you make it sucessfully...December 24th 2023114K5 1 hour 38 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013275K4.6 1 hour 45 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020515K 44.2 14 hours 27 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022447K 25 44 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.September 7th 2018313K4.6 2 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.