Home Kitchen Straightforward Artichoke Gratin

This unfussy artichoke gratin is speedy, simple and the dependable side dish or warm appetizer! Plus there is loads and loads of cheese.

This honestly was the tastiest six ingredient dish I’ve made yet. How can you go wrong with baked artichokes and Gruyere cheese? You can’t.

Because sometimes you want a speedy and effortless side dish or a hot, cheesy appetizer. And sometimes you’re having a bad week and only tossed 45 dollars worth of groceries in the trash and you only need eat your feelings.

So I’ll spare you the sad song about the ribs that took me all day to rub, braise and slather only to end up in the garbage. Or how the pretzel chocolate chip cookie bars that looked and smelled promising had the texture of sand. No one wants to read about that, especially when there’s oooey gooey cheesy artichoke goodness to visually devour.

Now. Feast. Your. Eyes.

First, as if this gratin wasn’t already pretty decadent, we’re topping it with brown buttered bread crumbs. Yeah sorry not sorry.

Start by melting two tablespoons of butter over medium-low heat until bubbly and brown.

Then throw in the 1/4 cup of breadcrumbs and then toss those crumbs in the browned butter until absorbed. Scoot that off to the side while you whip up the gratin. Which takes all of about 5 minutes to do.

Next, drain a [14.75 ounce] jar of marinated artichoke hearts. If I can offer a piece of advice. Always, skip over the canned artichokes and always, always grab the jarred ones because they’re less mushy and typically better quality.

Then, after you’ve drained off as much of the marinating liquids as possible, toss the artichokes into a bowl.

And then chop up a couple tablespoons of fresh parsley and add it right on into the bowl.

Next, season with coarse black pepper.

Then give it a speedy toss and set it off to the side for simply a second. Because if you buy good quality marinated artichoke hearts you truly won’t need any more seasoning than fresh parsley and black pepper.

Next, drizzle a teaspoon or so of olive oil into a 9-inch pie plate or any small oven-safe baking dish.

Then spread the artichoke hearts in an even layer.

Next grate a cup of Gruyere cheese and sprinkle that all over the top of those artichokes.

And then grab those crumbs and sprinkle them over the top of the cheesy chokes.

Next bake the gratin in a 400° oven for ten or so minutes until the cheese is melts and is bubbly. The breadcrumbs will be a deep golden brown.

Remove and serve while it’s warm. We’re covering all the bases here; cheesy, crispy and flavor-packed. It genuinely is that simple and flavor-packed!

Enjoy! And if you give this Artichoke Gratin recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook : 120 Wholesome Kitchen-made Recipes Made Unfussy is now available! CLICK HERE for details and THANK YOU in advance!

[this post was a paid partnership with STAR FINE FOODS and any opinion is my own]