Artichoke Gratin
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
-
1/8pound prosciutto, thinly sliced
-
2tablespoons extra virgin olive oil
-
3cloves garlic, minced
-
3/4cup minced onion
-
128-ounce can La Valle San Marzano Italian Tomatoes, drained
-
214-ounce cans artichoke hearts, drained
-
1/2cup water
-
1/2teaspoon extra virgin olive oil
-
1/2teaspoon lemon juice
-
Salt
-
Freshly ground black pepper
-
4tablespoons grated Parmesan cheese
Directions
-
1
Heat oven to 350 F.
-
2
Roughly chop prosciutto.
-
3
In a medium skillet, heat olive oil; cook prosciutto, garlic and onions until onions are soft and golden-brown.
-
4
Add tomatoes and cook until liquid evaporates and sauce thickens, about 15-20 minutes.
-
5
Drain and place in a bowl with the olive oil, lemon juice, salt and pepper. Toss well to combine.
-
6
Place artichokes in a 1 ½ to 2-quart gratin pan. Top with tomato sauce and sprinkle with grated cheese.
-
7
Bake 15-20 minutes, until sauce thickens and cheese has melted.