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Artichokes and Spinach au Gratin





Yields
Makes 6 servings

Notes: Up to 1 day ahead, assemble casserole, cover, and chill. If you can find frozen artichoke bottoms at a well-stocked supermarket, simmer 6 of them in seasoning liquid (step 2) for 10 minutes. For 12 servings, make 2 casseroles.

 6 artichokes (4 to 4 1/2 in. wide) or 2 packages (9 oz. each) frozen artichoke hearts
 1 teaspoon dried thyme
 1 teaspoon coriander seed
 1 teaspoon dried basil
 1/2 teaspoon coarsely crushed black peppercorns
  Spinach filling
 3/4 cup shredded gruyère or Swiss cheese
Step 1
1

Rinse and drain fresh artichokes. Trim leaves off just above artichoke bottoms. Discard leaves or save to cook separately.

Step 2
2

In a 3- to 4-quart pan over high heat, bring 1 1/2 quarts water, thyme, coriander, basil, and peppercorns to a boil. Add fresh artichoke bottoms, cover, reduce heat, and simmer until bottoms are tender when pierced, about 30 minutes. (Or add frozen artichoke hearts and simmer until thawed and seasoned, about 10 minutes.) Drain artichokes. Trim coarse fibers from artichoke bottoms, break off remaining leaves, and scoop out and discard fuzzy centers.

Step 3
3

Place artichokes in a shallow 8- or 9-inch-wide casserole; turn bottoms cup side up. Cover artichokes with spinach filling and sprinkle with cheese.

Step 4
4

Bake in a 350° oven until cheese is lightly browned, about 35 minutes (45 minutes if chilled).

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories192
% Daily Value *
Total Fat 10g13%

Saturated Fat 5.9g30%
Cholesterol 32mg11%
Sodium 194mg9%
Total Carbohydrate 17g7%

Dietary Fiber 7.9g29%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.