The Lighter Side: Artichoke Gratin

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As I was thumbing through (okay, more like salivating over!Food Network magazine’s January issue (“The Light Issue”), I came across a side dish recipe for Artichoke and Pea Gratin. I’ll admit, I’ve always loved Potatoes Au Gratin, but they aren’t exactly waistline friendly. So, I was thrilled to discover that I could get a similar flavor from artichoke hearts paired with peas in a lighter version of a traditional recipe. 

In TRB’s take on it (and to make it slightly more hearty to serve as a main dish), I’ve added a little less milk, prosciutto and a panko bread crumb topping. The best part? It tasted more delicious the next day, and the day after and the day after that! 

Artichoke Gratin
(Original recipe from Food Network and adapted by TRB)

1 tbsp. butter
1 tbsp. all-purpose flour
1 cup low-fat milk
1 package prosciutto (approx. 6 slices)
2 garlic cloves, chopped
1 package (12 oz.) frozen artichoke hearts
1 cup frozen peas
1 cup panko bread crumbs
3 tbsp. olive oil
1/4 cup grated parmesan cheese
Ground black pepper, to taste

1. Preheat oven to 375 degrees. In a saucepan on medium heat, melt the butter with the flour to create a roux. Add the milk and bring to a boil. Add artichoke hearts, peas, prosciutto, garlic, black pepper and cook until the mixture begins to thicken.

2. Grease an 8×8 baking dish with vegetable spray or olive oil. Remove artichoke mixture from heat and pour into baking dish. 

3. In a small bowl, combine panko bread crumbs with olive oil to coat. Spread over artichoke mixture. Top with parmesan cheese. Bake for 20-25 minutes or until bread crumb and cheese topping turns golden brown. Remove from oven and let cool for 5 minutes before serving.

Do you have a good, “lightened up” vegetable gratin recipe? Share it with us! Post a comment below.

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