Artichoke and Swiss Chard Gratin

Artichoke And Swiss Chard Gratin Recipe

No Photo

Have you made this?

 Share your own photo!

Pam Ellingson

By
@wmnofoz

The original recipe calls for fresh artichokes which allows you to cook them to tenderness but not overly soft. I used canned artichoke hearts to speed up the process and make it more affordable. If you are lucky enough to live where artichokes are plentiful, try it with them. (I will include the original directions for cooking them)

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 as a side
Method:
Bake

Ingredients

Add to Grocery List

1
lemon, juiced
kosher salt
4 large
fresh artichokes or 1 to 2 cans artichoke hearts (drained)
4 Tbsp
unsalted butter (divided use)
1 medium
onion, thinly sliced
salt and freshly ground black pepper
6-10
swiss chard leaves and stems
1 c
heavy cream
1/2 c
grated parmesan, preferable parmigiano-reggiano
1/2 c
seasoned bread crumbs

How to Make Artichoke and Swiss Chard Gratin

Step-by-Step

  • 1IF YOU ARE USING FRESH ARTICHOKES, FOLLOW THIS PROCESS THROUGH STEP 4. IF USING CANNED, START AT STEP 5 AND PROCEED.
  • 2Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
  • 3Snap off the stems of the artichokes and reserve. Trim the artichokes of all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
  • 4Trim the rest of the leaves off the artichokes and scrape out the chokes – the fuzzy centers – with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
  • 5Heat the oven to 375 degrees F.
  • 6Wash the chard well and shake off any excess water, but do not dry. Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1 to 2-inch pieces, keeping the stems and leaves separate.
  • 7Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the chard stems and the onions and lower the heat to medium. Cook, stirring, until the onions are tender, about 5-7 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Drain off or cook down any excess liquid from chard.
  • 8Add the artichokes, and 1 Tbsp butter if desired Season with salt and pepper. (Remember that the Parmesan cheese is salty, so go light and adjust seasonings after adding cream and cheese in next step)
  • 9Put the artichokes, onion and chard into a 1 1/2 to 2 quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Adjust seasonings.
  • 10Bake until the cheese is melted and the cream is bubbling, about 15 minutes. While baking, melt remaining 1 Tbsp butter and mix well with the seasoned bread crumbs.
  • 11Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake until crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

Printable Recipe Card

About Artichoke and Swiss Chard Gratin

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #artichokes




Show 3 Comments & Reviews

22 Zucchini Recipes That'll Make You A Cooking Rock Star

22 Zucchini Recipes That'll Make You a Cooking Rock Star

JustaPinch
Kitchen Crew@JustaPinch

Make the most out your summer cooking with delicious zucchini recipes. They'll make you a cooking rock star.

27 Easy Camping Recipes

27 Easy Camping Recipes

JustaPinch
Kitchen Crew@JustaPinch

Getting ready for a weekend camping trip? Here are 27 easy, no-hassle, camping-friendly recipes that everyone will love!

Celebrate Labor Day Weekend With A Stellar Cookout Recipe

Celebrate Labor Day Weekend With a Stellar Cookout

JustaPinch
Kitchen Crew

Wow... did summer fly by or what? In my mind, Memorial Day was last weekend. Summer's unofficially coming to an end, but I'm not going to let the weekend go...

promotion