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.
100 K 4.0/5 (49 reviews)
1 hour 35 min.
Easy
18 people
9 IngredientsLast modified on: May 10th 2023
For 18 people, you will need:
- 1
2⁄3 cup shallot - 2
6 tablespoons olive oil - 3
6 1⁄3 cups mushrooms - 4 6 tablespoons olive oil
- 5
18 globe artichokes - 6
2 cups Bechamel sauce - 7
1 1⁄3 cup grated cheese - 8
salt - 9
pepper
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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 2⁄3 cup shallot.
Cook for 2 to 3 minutes in 6 tablespoons olive oil without colouring. Set aside.
Cook for 2 to 3 minutes in 6 tablespoons olive oil without colouring. Set aside.
Stage 3 - 15 min.
Cook 18 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 2 cups 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 | 240 RDI=90 % | 610 RDI=60 % | 420 RDI=60 % | 5,590 RDI=280 % | 23,420 RDI: 280 % |
| 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 18 people : 21.20 €
- 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: Stuffed Mushrooms, Gratin of chicken with rice and sautéed mushrooms, Polenta with artichokes and mushrooms, How to prepare fresh mushrooms, Mushroom velouté, ... See them all 61
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: Montlebon toast, Leek and Mimolette tart, Gratin "grilled inside", Gratin slices with spinach, Spinach and hard-boiled egg gratin, ... See them all 29
Grated cheese
Like these other recipes: Polenta parmentier, Duck Parmentier, Smoky potato and potimarron gratin, Breton Pie, Potimarron (chestnut pumpkin) "au gratin", ... See them all 71
Shallot
Like these other recipes: Sautéd broccoli with ham, Red rice pannequets, Spinach à la Lorraine, Pasta with mushrooms, Upside-down Parmentier, ... See them all 190
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