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This recipe for ARTICHOKE GRATIN, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 16, 2009


4 lemons, cut in half
6 globe artichokes
1 tablespoon coarse salt
1 teaspoon whole black peppercorns
1 large sprig thyme
2 cloves garlic
2 tablespoons olive oil

2 tablespoons unsalted butter
1 tablespoon diced shallots
Coarse salt
Freshly ground black pepper
Pinch of cayenne pepper
Pinch of freshly ground nutmeg
1/4 cup all-purpose flour
2 cups whole milk, scalded
I bay leaf
3/4 cup grated Gruyere cheese

1. Squeeze the juice of 1 lemon into a large bowl of cold water, then add the lemon. For each artichoke, using a serrated knife, cut off leaves starting about 1 inch from the stem. Discard tough outer leaves. Scrape out the choke with a spoon. Generously rub the artichoke heart with lemon mixture. Using a paring knife, trim and peel stem, and rub with more of the lemon mixture. Add stem to bowl of water.

2. Bring a large saucepan of water to a boil. Add salt, peppercorns, thyme, garlic, and olive oil. Squeeze in the juice of the remaining 3 lemons. Add the artichoke hearts, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Drain. Cut the hearts into ½-inch-thick slices.


3. Make the béchamel: Heat broiler. Melt butter in a large skillet over medium heat. Add shallots, and sauté until translucent but not browned, 1 to 2 minutes. Season with salt, black pepper, cayenne, and nutmeg; stir to combine. Reduce heat to low Add flour, 1 tablespoon at a time, whisking constantly until fully incorporated, and cook, without browning, until the floury taste is gone, 3 to 5 minutes more. Whisk in hot milk, a third at a time, whisking constantly, until béchamel is thick and completely smooth. Add bay leaf, and cook 7 to 10 minutes more. Strain through a sieve. Add ½ cup Gruyere to hot béchamel. Adjust seasoning.

4. Arrange artichoke slices in an 8-inch ovenproof dish. Pour béchamel over artichokes, and sprinkle with remaining ¼ cup Gruyere. Just before serving, broil until top is golden brown, 1 to 2 minutes.

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