Stuffed artichokes au gratin


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.
90K 49 4.0
Grade this recipe:

Last modified on: May 10th 2023

Keywords for this recipe:
For 3 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
35 min.58 min.1 hour 33 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Stuffed artichokes au gratin
Prepare and chop 20 ml shallot.

Cook for 2 to 3 minutes in 1 tablespoon olive oil without colouring. Set aside.

Stage 2 - 10 min.
Stuffed artichokes au gratin
Prepare and slice 250 ml mushrooms, cook in 1 tablespoon olive oil.

Reserve.

Stage 3 - 15 min.
Stuffed artichokes au gratin
Cook 3 globe artichokes.

Stage 4 - 20 min.
Stuffed artichokes au gratin
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.
Stuffed artichokes au gratin
Preheat the oven to 390°F (200°C).

Sit the artichoke hearts in a gratin dish.

Stage 6 - 5 min.
Stuffed artichokes au gratin
Put into a bowl: the shallots, mushrooms, flesh from the artichoke leaves and 75 ml Bechamel sauce.

Mix well and check the seasoning.

Stage 7 - 5 min.
Stuffed artichokes au gratin
Fill the artichokes generously with this mixture.

Stage 8 - 3 min.
Stuffed artichokes au gratin
Top with grated cheese...

Stage 9 - 30 min.
Stuffed artichokes au gratin
...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
Whole recipe
Energetic valueProteins CarbohydratesFats
931 Kcal or 3,898 Kj33 gr82 gr52 gr
47 %13 %8 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
91 Kcal or 381 Kj3 gr8 gr5 gr
5 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
310 Kcal or 1,298 Kj11 gr27 gr17 gr
16 %4 %3 %3 %
% 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 3 people : 3.53 €
  • Per person : 1.18 €

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)
Other recipes you may also like
Lebanese Tabbouleh
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley.
72K3.9 48 min. September 28th 2014
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
272K4.2 1 hour 4 min. February 21th 2011
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
281K 15 2 hours 26 min. November 16th 2013
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page