Artichoke and Spinach Gratin

This gratin contains less cream that you might expect, and it’s a simple dish, although preparation of the artichokes might take a little extra time. Chef Acheson says: “Everybody thinks there is a lot of complexity to artichokes. Cooking and cleaning an artichoke is not difficult. There is just that time. We should take the inconvenient route away from canned artichokes which taste like canned.”

Ingredients

For the gratin

• 3 tablespoons plus 1 teaspoon unsalted butter
• 1 medium yellow onion, peeled and minced
• 1 ½ quarts cleaned fresh spinach
• 3 large, fresh globe artichokes, trimmed and cooked, then quartered lengthwise
• 3 soft-boiled eggs, peeled and cubed
• ½ teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-parsley
• 1 cup Leek Crema
• ¼ teaspoon grated nutmeg
• Pinch of kosher salt
• Freshly ground pepper
• ¼ cup grated vegetarian Parmesan
• ¼ cup freshly toasted breadcrumbs

For the Leek Crema

• 1 teaspoon unsalted butter
• 1 leek, white only, cleaned and minced
• Pinch of kosher salt
• 1 cup heavy cream

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    414 calories; 33 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 11 grams protein; 189 milligrams cholesterol; 371 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

Prepare the Leek Crema

1. In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender.
2. Add the salt, then the cream, and warm through. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups.

Prepare the gratin

1. Preheat oven to 375 degrees.
2. Butter a gratin dish with 1 tablespoon of butter. Set aside.
3. In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until caramelized and full of flavor. Remove the pan from the heat and set aside.
4. To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, Leek Crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs.
5. Bake for 30 minutes. Serve warm.

1 hour 15 minutes