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Purple artichokes in a cheesy gratin

Purple artichokes cooked in two stages: first boiled, then sautéed, and baked as a gratin in a Mornay sauce (cheesy bechamel) with morsels of fried ham.

21K 3 4

Last modified on: December 13^th 2020

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For 8 people, you will need:

1 4 slices ham
2 32 purples globe artichokes
3 4 tablespoons olive oil
4 700 g Bechamel sauce
5 200 g Mimolette
Total weight: 4,360 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
1 hour 7 min.	5 min.	17 min.	1 hour 29 min.

At what time:

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Step by step recipe

Stage 1 - 3 min.

Cut 4 slices ham into small pieces.

Set aside.

Stage 2 - 45 min.

Prepare 32 purples globe artichokes.

Stage 3 - 1 min.

Drain.

Stage 4 - 4 min.

Cut off the stalks and cut these into small pieces.

Keep the hearts whole.

Stage 5 - 5 min.

Pour 4 tablespoons olive oil into a small frying pan on high heat. When good and hot, add the ham.

Fry, stirring from time to time.

When fried and browned, transfer to a plate, leaving the oil and fat in the pan.

Set aside.

Stage 6 - 2 min.

Put the pan back on the heat and add the artichokes, sitting the hearts upside down...

Stage 7 - 5 min.

...to brown lightly.

Set aside.

Preheat the oven to 390°F (200°C).

Stage 8 - 2 min.

Pour 700 g Bechamel sauce into a saucepan on medium heat (or make this now).

Stage 9 - 2 min.

Add 3/4 of the grated 200 g Mimolette to the bechamel. Stir to mix in and melt the cheese.

Stage 10 - 1 min.

Add the chopped artichoke stalks (but not the hearts) and the ham.

Mix well and turn off the heat.

Stage 11 - 4 min.

Arrange the artichoke hearts in individual dishes (or one large one).

Stage 12 - 3 min.

Pour the sauce over.

Stage 13 - 2 min.

Scatter a little of the remaining grated mimolette on top.

Stage 14 - 10 min.

Bake for 10 minutes at the top of the oven (grill position).

Stage 15

Leave to cool slightly before serving.

Remarks

You can use another hard-paste cheese instead of the mimolette, such as Comté, Gruyère, Cheddar...

If you don't have purple artichokes, normal globe artichokes will do, steamed, or even tinned artichoke hearts.

Keeping

A few days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,441 Kcal or 18,594 Kj	189 gr	367 gr	246 gr
222 %	73 %	35 %	37 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
102 Kcal or 427 Kj	4 gr	8 gr	6 gr
5 %	2 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
555 Kcal or 2,324 Kj	24 gr	46 gr	31 gr
28 %	9 %	4 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For 8 people : 22.22 €
Per person : 2.78 €

Change currency:

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)

	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Scallops au gratin, Gratin slices with spinach, Ham "friand" pie, Gratin of Jerusalem artichokes à la Comtoise, Croque-monsieur potatoes, ... All
	Mimolette: You can check-out other recipes which use it, like for example: Leek and Mimolette tart, Bistro-style endive salad, Fried cheese toasties with avocado, Soft Croque-monsieur with 3 cheeses, Pea and avocado salad, ... All
	Purple globe artichokes: You can check-out other recipes which use it, like for example: Gratin of purple artichokes, Poivrade artichoke Salad, Curried polenta, Purple artichokes braised in white wine, Warm salad of potatoes and purple artichokes, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Creamy cauliflower with smoked salmon, Curried mussels with cabbage, Special Parmesan baguettes, Fish "à la Bordelaise", Gratin of chicken with rice and sautéed mushrooms, ... All

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