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Stuffed artichokes au gratin

Name: Stuffed artichokes au gratin
Prep time: 35 min
Cook time: 58 min
Total time: 1 h 33 min
Yield: 6 people
Cuisine: French
Ingredients: 40 g shallot; 2 tablespoons olive oil; 200 g mushrooms; 2 tablespoons olive oil; 6 globe artichokes; 150 g bechamel sauce; 100 g grated cheese; Salt; Pepper

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.

134 K 4/5 (50 reviews)578501

Duration

1 hour 35 min.

Difficulty

Easy

Last modified on: October 25^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 35 min.

Cooking 60 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 3 min.

Prepare and chop 40 g shallot.

Cook for 2 to 3 minutes in 2 tablespoons olive oil without colouring. Set aside.

Step 2 - ⌛ 10 min.

Prepare and slice 200 g mushrooms, cook in 2 tablespoons olive oil.

Reserve.

Step 3 - ⌛ 15 min.

Cook 6 globe artichokes.

Step 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.

Step 5 - ⌛ 2 min.

Preheat the oven to 390°F (200°C).

Sit the artichoke hearts in a gratin dish.

Step 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.

Step 7 - ⌛ 5 min.

Fill the artichokes generously with this mixture.

Step 8 - ⌛ 3 min.

Top with grated cheese...

Step 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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	8 g RDI=3 %	5 g RDI=7 %	88 kcal RDI=4 %	366 kJ RDI=4 %
Per person	11 g RDI=17 %	26 g RDI=10 %	17 g RDI=23 %	298 kcal RDI=15 %	1,249 kJ RDI=15 %
Whole recipe	66 g RDI=102 %	155 g RDI=59 %	101 g RDI=138 %	1,790 kcal RDI=90 %	7,495 kJ RDI=90 %