Pasadena Star News/Wednesday, March 16 2005

Lemony Artichoke and Onion Gratin
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
butter 4 tablespoons olive oil 1 large yellow onion, cut into 1/4-inch strips
2 (9-ounce) packages frozen artichoke hearts, or 2 (15-ounce) cans artichoke hearts, rinsed and drained 1 large clove garlic, minced 1 teaspoon finely shredded lemon peel
1 cup dry white wine or vegetable stock 3 tablespoons snipped flat-leaf parsley 1 teaspoon herbes de Provence
Kosher salt freshly ground black pepper 1/2 cup fresh bread crumbs
1/2 cup shredded mozzarella cheese 1/4 cup freshly grated Parmesan cheese



1 Generously butter a 1-1/2 quart au gratin dish.
2 In a large saute pan, heat 2 tablespoons of the olive oil over medium heat. Add onion, stirring occasionally, until beginning to caramelize, 5 to 10 minutes. Add artichokes, garlic and lemon peel and cook 1 minute. Add wine, parsley and herbes de Provence; bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
3 To make the topping: In a small bowl combine the bread crumbs and the cheeses. Drizzle remaining 2 tablespoons olive oil over the crumb mixture; toss until bread crumbs have absorbed all the oil. Season to taste with more pepper; set aside.
4 Transfer the artichoke mixture to the prepared dish. Sprinkle with topping. Bake in a 350 degrees oven 20 to 30 minutes or until cheese is melted and top is golden. Serve warm.

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