Another borrowed recipe, this one from Kalyn’s Kitchen.

Her Baked Artichokes au Gratin is an amazing recipe, super easy, and though it’s not gluten free, the only gluten containing ingredient is breadcrumbs, which I easily replace with GF pretzels/crackers/Rice Chex that I pulverize in the food processor.

I double this recipe for Thanksgiving, since I’m feeding 10 people. Last year there weren’t any leftovers either!

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano
(Makes 4 servings, but recipe can easily be doubled; adapted from Rose’s Baked Artichoke Hearts in Martha Stewart Living, November 2008.)

You will need:

  • 1 pkg. (12 oz.) frozen artichoke hearts, thawed, drained, and larger ones cut in half
  • 3-4 green onions, green part only, very thinly sliced
  • 2 tsp. olive oil
  • salt and fresh ground black pepper to taste
  • 1/4 cup whole wheat bread crumbs <- This is your GF Substitution Point, I like Rice Chex Crumbs in this recipe
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Pecorino-Romano cheese
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/3 cup mayo or light mayo (do not use fat free)
  • juice and zest of 1 lemon (about 1 tsp. zest and 2 T juice)
  • 1/2 tsp. garlic puree

Preheat oven to 325F/170C. Thaw artichoke hearts in the microwave if they’re still frozen, then drain well. Cut larger artichoke hearts in half so they’re all about the same size.

Use olive oil to grease 2 small gratin dishes or 1 medium sized baking dish. (Medium = an 8.5 x 8.5 inch square baking dish. If you double the recipe, you’ll want to use a 9×13 pyrex baking dish) Arrange artichoke hearts in a single layer in the oiled dish, then sprinkle finely sliced green onions over the artichokes and season with salt and fresh ground black pepper.

Mix together bread crumbs, grated Parmesan cheese, grated Pecorino-Romano cheese, and dried herbs. (If the cheese isn’t finely grated you might want to buzz it in a mini-processor for a minute or two.) Whisk together the mayo, lemon juice, lemon zest, and garlic puree; then mix in 1 cup of the bread crumb/cheese mixture. Use a rubber scraper to spread this over the top of the artichoke hearts, setting aside the rest of the bread crumb/cheese mixture.

Cover the dishes with foil and bake in 325F/170C oven for 30 minutes. Remove from oven and increase temperature to 375F/190C. Remove foil and sprinkle the remaining bread crumb/cheese mixture over the top of each dish. Put back into oven and bake about 25 minutes more, or until the topping is lightly browned, and the dish is hot clear through.

Serve hot and wait for compliments!

Gluten Free Thanksgiving: Artichoke Gratin
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