Artichoke Gratin

By Lunds & Byerlys

July 1, 2024

This easy but impressive gluten-free vegetable side dish can also be served as an appetizer on crostini. Time-saving tip: this recipe can be made in advance and reheated.


SERVINGS

8

PREP TIME

15 min

COOK TIME

1 hr

Ingredients

  • 1/8
    pound prosciutto, thinly sliced
  • 2
    tablespoons extra virgin olive oil
  • 3
    cloves garlic, minced
  • 3/4
    cup minced onion
  • 1
    28-ounce can La Valle San Marzano Italian Tomatoes, drained
  • 2
    14-ounce cans artichoke hearts, drained
  • 1/2
    cup water
  • 1/2
    teaspoon extra virgin olive oil
  • 1/2
    teaspoon lemon juice
  • Salt
  • Freshly ground black pepper
  • 4
    tablespoons grated Parmesan cheese

Directions

  1. 1

    Heat oven to 350 F.

  2. 2

    Roughly chop prosciutto.

  3. 3

    In a medium skillet, heat olive oil; cook prosciutto, garlic and onions until onions are soft and golden-brown.

  4. 4

    Add tomatoes and cook until liquid evaporates and sauce thickens, about 15-20 minutes.

  5. 5

    Drain and place in a bowl with the olive oil, lemon juice, salt and pepper. Toss well to combine.

  6. 6

    Place artichokes in a 1 ½ to 2-quart gratin pan. Top with tomato sauce and sprinkle with grated cheese.

  7. 7

    Bake 15-20 minutes, until sauce thickens and cheese has melted.

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