Artichoke Gratin

Artichoke Gratin



4 whole artichokes
1 lemon
½ cup bread crumbs
2 cloves garlic, chopped
2 Tbsp chopped Italian parsley
1/3 cup finely diced tomato
Salt and pepper to taste
2 tsp chopped capers
3 Tbsp extra virgin olive oil
1 tsp fresh chopped thyme
2 Tbsp grated parmesan
2 tsp lemon juice


Cut the top of the artichoke off, about ¾ of the way to the base where the leaves become tender. Using only the bottom part of the artichoke, pull off the outer leaves to get to the tender center. Trim the stem and then peel the outer layer off using a knife or a peeler. Then rub the out side of the artichoke with a lemon that has been cut in two. Place the artichoke in a steamer or boiling water with the lemon squeezed into it and cook until tender. Test with a knife in the bottom of the artichoke to find out if it is done. The knife should slide in without resistance. Remove from the steamer or boiling water and cool slightly.

In a small bowl, mix the bread crumbs, garlic, herbs, capers, parmesan, tomatoes and olive oil. Season to taste. When the artichoke is cool enough to handle, cut in half and remove the choke. Then cut the artichoke into quarters and toss with the lemon juice. Place in a baking dish and coat with the crumb mixture. Place in a 375ºF oven and bake until the crumbs are nicely browned, about 15- 20 minutes.

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