Creamy Comtoise artichoke gratin


Creamy Comtoise artichoke gratin
This is an artichoke recipe with a difference: we'll be using both heart and leaves, first steamed, then lightly sautéed before being blended with cancoillotte cheese to make a creamy purée. This is then browned in individual ramekins.
30 K 4/5 (3 reviews)
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Last modified on: December 9th 2020
For 4 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 50 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


Stage 1 - 20 min.
Creamy Comtoise artichoke gratin
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).

Stage 2 - 3 min.
Creamy Comtoise artichoke gratin
Prepare 1 onion and slice thinly.

Stage 3 - 4 min.
Creamy Comtoise artichoke gratin
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.

Stage 4 - 4 min.
Creamy Comtoise artichoke gratin
Add the artichokes, mix well and sauté for 3 or 4 minutes, stirring from time to time.

Stage 5 - 1 min.
Creamy Comtoise artichoke gratin
Add 200 g cancoillotte.

Stage 6 - 2 min.
Creamy Comtoise artichoke gratin
Cook for 1 or 2 minutes, just until the cancoillotte begins to boil.

Stage 7 - 2 min.
Creamy Comtoise artichoke gratin
Blend everything then check the seasoning.

Stage 8 - 4 min.
Creamy Comtoise artichoke gratin
Put the grill (broiler) on to heat up.

Divide the purée out into ramekins.

Stage 9 - 2 min.
Creamy Comtoise artichoke gratin
Sprinkle breadcrumbs on top.

Stage 10 - 7 min.
Creamy Comtoise artichoke gratin
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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %120 RDI=10 %30 RDI=4 %930 RDI=50 %3,890 RDI: 50 %
Per 100 g4 RDI=2 %8 RDI=1 %1 RDI=0 %70 RDI=3 %280 RDI: 3 %
Per person10 RDI=5 %30 RDI=3 %6 RDI=1 %230 RDI=10 %970 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, leaven
How much will it cost?
  • For 4 people : 5.40 €
  • Per person : 1.35 €

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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)
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