Artichoke Gratin ~
Artichokes and onions are smothered in a savory and creamy, dairy-free white sauce then baked until bubbly.
A simple and elegant side dish suitable for the holiday dinner table!
Frozen artichokes that have been thawed are particularly well suited for baked dishes. They allow you to save both time and money while retaining all the texture and flavor of fresh artichokes,
Plus, if I’m being honest, I’m a little intimidated by whole artichokes anyway.
But if you are inclined to use fresh artichokes then, by all means, go for it. You can read all about how to prep whole artichokes here.
Ingredients for Artichoke Gratin
- 10 cups water
- 3/4 cups lemon juice
- 24 ounces frozen artichoke hearts, thawed and cut into 1/4-inch strips
- 4 lemons, zested and juiced, divided
- 3 tablespoons olive oil
- 1 1/2 cup yellow onion, thin sliced
- 1/4 + 1/4 teaspoons salt, divided
- 1/4 + 1/4 teaspoons ground black pepper, divided
- 1 tablespoon dried thyme
- 1/3 cup + 1 tablespoon Italian flat-leaf parsley, chopped + additional for garnish, optional
- For the sauce:
- 1/4 cup vegan butter
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 cup water
- 1 cup oat milk, or other mild-flavored plant milk, such as unsweetened almond
- 3/4 teaspoon salt
- 6 tablespoons vegan Parmesan cheese + additional for garnish, optional
How to Make Artichoke Gratin
STEP ONE: Preheat the oven to 375°F. Grease an 8×8-inch baking dish.
For the artichoke filling:
STEP TWO: Using a citrus zester or small-hole grater, zest the lemons. You should get approximately 1 tablespoon per lemon for a total of 4 tablespoons of lemon zest. Set the zest aside for later.
STEP THREE: Squeeze the juice from the lemons; you should have approximately 3/4 cup of lemon juice.
STEP FOUR: Into a large pot, combine the water, lemon juice, and sliced artichoke hearts. Bring to a boil then reduce the heat to a simmer for 5 minutes, until the artichokes are softened. Drain and set aside.
STEP FIVE: Into a large, deep skillet over medium heat, add the olive oil. When the oil is hot, add the onion slices, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes, stirring frequently, until golden. Remove from the heat.
STEP SIX: To the onion mixture in the skillet, add the artichokes, lemon zest, thyme, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir gently to combine and adjust seasoning to taste.
For the white sauce:
STEP SEVEN: In a small saucepan over medium heat, melt the butter.
STEP EIGHT: Whisk in the flour, stirring continuously for 1 minute. The mixture will come together in a thick ball-like shape.
STEP NINE: Gradually add the water and milk, whisking continuously until smooth. Season with salt.
STEP TEN: Reduce the heat to low and continue cooking, stirring frequently until the sauce is thickened and smooth.
Putting it all together:
STEP ELEVEN: Add the sauce to the artichoke mixture, stirring gently to distribute evenly.
STEP TWELVE: Pour into the prepared baking dish. Cover with foil and bake for 30 minutes. Increase the oven’s temperature to 400°F.
STEP THIRTEEN: Remove the foil and sprinkle Parmesan cheese over the top. Return to the oven and continue baking for 15 minutes, until the cheese is golden and the sauce is bubbling. Garnish with additional parsley and parmesan cheese then serve hot.
Storage
Leftovers should be stored, covered, in the refrigerator.
More Baked Side Dish Recipes You’ll Love!
- Baked Tomatoes
- BBQ Baked Beans
- Roasted Sweet Potato Hash
- Easy Vegan Sausage Stuffing
- Yellow Squash Casserole
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Artichoke Gratin
Ingredients
- 10 cups water
- 3/4 cups lemon juice
- 24 ounces frozen artichoke hearts thawed and cut into 1/4-inch strips
- 4 lemons zested and juiced, divided
- 3 tablespoons olive oil
- 1 1/2 cup yellow onion thin sliced
- 1/4 + 1/4 teaspoons salt divided
- 1/4 + 1/4 teaspoons ground black pepper divided
- 1 tablespoon dried thyme
- 1/3 cup + 1 tablespoon Italian flat-leaf parsley chopped + additional for garnish, optional
For the sauce:
- 1/4 cup vegan butter
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 cup water
- 1 cup oat milk or other mild-flavored plant milk, such as unsweetened almond
- 3/4 teaspoon salt
- 6 tablespoons vegan Parmesan cheese + additional for garnish optional
Instructions
- Preheat the oven to 375°F. Grease an 8×8-inch baking dish.
For the artichoke filling:
- Using a citrus zester or small-hole grater, zest the lemons. You should get approximately 1 tablespoon per lemon for a total of 4 tablespoons of lemon zest. Set the zest aside for later.
- Squeeze the juice from the lemons; you should have approximately 3/4 cup of lemon juice.
- Into a large pot, combine the water, lemon juice, and sliced artichoke hearts. Bring to a boil then reduce the heat to a simmer for 5 minutes, until the artichokes are softened. Drain and set aside.
- Into a large, deep skillet over medium heat, add the olive oil. When the oil is hot, add the onion slices, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook for 8 minutes, stirring frequently, until golden. Remove from the heat.
- To the onion mixture in the skillet, add the artichokes, lemon zest, thyme, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir gently to combine and adjust seasoning to taste.
For the white sauce:
- In a small saucepan over medium heat, melt the butter.
- Whisk in the flour, stirring continuously for 1 minute. The mixture will come together in a thick ball-like shape.
- Gradually add the water and milk, whisking continuously until smooth. Season with salt.
- Reduce the heat to low and continue cooking, stirring frequently until the sauce is thickened and smooth.
Putting it all together:
- Add the sauce to the artichoke mixture, stirring gently to distribute evenly.
- Pour into the prepared baking dish. Cover with foil and bake for 30 minutes. Increase the oven’s temperature to 400°F.
- Remove the foil and sprinkle Parmesan cheese over the top. Return to the oven and continue baking for 15 minutes, until the cheese is golden and the sauce is bubbling. Garnish with additional parsley and parmesan cheese then serve hot.
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