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.
110 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
120 ml shallot - 2
6 tablespoons olive oil - 3
1 litre 500 ml mushrooms - 4 6 tablespoons olive oil
- 5
18 globe artichokes - 6
450 mls bechamel sauce - 7
300 mls grated cheese - 8
salt - 9
pepper
Change measures:
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 120 ml 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 2 - 10 min.
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 450 mls 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 €
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)
Mushrooms
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Rabbit with mustard, Coq au vin, Spaghetti with mushrooms, Rabbit civet "à la normande", ... See them all 62
Bechamel sauce
You can get more informations, or check-out other recipes which use it, for example: New Zealand pies, Moussaka, Chilli chicken and spinach gratin, Spinach parmentier, Croque-monsieur potatoes, ... See them all 31
Grated cheese
Like these other recipes: Quick stuffed courgettes, Polenta parmentier, Gratin with Parmesan flavours, Ham pasta bake, French onion soup, ... See them all 73
Shallot
Like these other recipes: Sautéed Green Vegetables in pan, Spinach on toast with bechamel, Mushroom duxelles, Fresh spinach with cream, Green beans and potatoes with Morbier cream sauce, ... See them all 203
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