Creamy Comtoise artichoke gratin

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 globe artichokes
• 2 1 onion
• 3 20 g butter
• 4 200 g cancoillotte
• 5 40 g breadcrumbs
• Total weight: 1,385 grams

Times:

Preparation	Cooking	Start to finish
35 min.	20 min.	50 min.

Step by step recipe

• 1: Steam 4 globe artichokes.
  When cold, peel off the leaves. Scrape the flesh from the leaves with a small spoon and put in a bowl.
  Discard the fibrous choke and dice the heart. Add to the bowl.
  Prepare all the artichokes like this (yes, I know it's tedious).
• 2: Prepare 1 onion and slice thinly.
• 3: Melt 20 g butter in a saucepan over medium heat. When good and hot, add the sliced onion, salt and pepper.
  Cook for 1 or 2 minutes without colouring.
• 4: Add the artichokes, mix well and sauté for 3 or 4 minutes, stirring from time to time.
• 5: Add 200 g cancoillotte.
• 6: Cook for 1 or 2 minutes, just until the cancoillotte begins to boil.
• 7: Blend everything then check the seasoning.
• 8: Put the grill (broiler) on to heat up.
  Divide the purée out into ramekins.
• 9: Sprinkle breadcrumbs on top.
• 10: Put under the grill for 5 to 7 minutes, just until the top is nicely browned.
  Serve without delay.

Remarks

If you don't have cancoillotte, use another soft cheese, such as Mont d'Or, or a more easily available soft-paste cheese, cut into small cubes.
You can mix a little grated Comté cheese into the breadcrumb topping.

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