Artichoke Hearts Augratin
Submitted by Wildenstein yummies
Baked artichoke hearts au gratin with just four ingredients: canned artichokes in Italian dressing, melty mozzarella, and a crunchy french fried onion topping. A fast, cheesy appetizer or side.
YIELD
6 servingsPREP
5 minCOOK
20 minREADY
30 minFour ingredients and a hot oven turn a couple of cans of artichoke hearts into a bubbly, cheesy crowd-pleaser. The artichokes get a head start baking in tangy Italian dressing, which seasons them and drives off some of their canned liquid so they don’t water down the dish.
A blanket of shredded mozzarella goes on next and bakes until melted and bubbly, binding everything together.
The finishing touch is the best part: a scatter of french fried onions over the top, returned to the oven just long enough to warm and crisp. They add a salty, oniony crunch against the soft, tangy artichokes. From pantry cans to the table in about half an hour, with almost no prep.
Kitchen Tips
- Drain the artichoke hearts really well, even pat them dry. Excess brine makes the gratin watery instead of bubbly.
- Add the fried onions only at the very end. More than a minute or two in the oven and they go from crisp to burnt.
- Use a shallow dish so the cheese browns and the artichokes heat through evenly.
Variations
- Add a layer of grated parmesan with the mozzarella for a sharper, nuttier top.
- Stir a little garlic or red pepper flakes into the dressing for more punch.
- Use marinated artichoke hearts and cut back the dressing for a different flavor.
Ingredients
Directions
Preheat oven to 425, lightly spray shallow bake dish or glass pie plate with cooking spray.
Arrange artichoke hearts in bottom of dish. Drizzle ¼ cup dressing over artichokes.
Bake in oven 10 minutes. Remove, sprinkle cheese evenly and add remaining dressing.
Return to the oven, bake until cheese is melted and bubbly, about 10 minutes. Turn off oven.
Sprinkle fried onions over the top, and return to oven for 1 minute.
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