Asparagus and Artichoke Gratin

Asparagus and Artichoke Gratin

A beautiful presentation of fresh spring vegetables, this gratin will be a hit at your next dinner.

Asparagus and Artichoke Gratin
Makes 4 to 6 servings
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  1. 4 tablespoons unsalted butter
  2. 1⁄2 cup finely chopped shallot
  3. 3 tablespoons all-purpose flour
  4. 2 cups whole milk
  5. 3⁄4 cup grated Parmesan cheese, divided
  6. 1 teaspoon kosher salt
  7. 1⁄4 teaspoon ground black pepper
  8. 1⁄4 teaspoon lemon zest
  9. 1⁄8 teaspoon crushed red pepper
  10. 2 pounds asparagus, blanched
  11. 1 (15-ounce) can artichoke hearts packed in water, drained
  12. 2 tablespoons panko (Japanese bread crumbs)
  1. Preheat oven to 400°.
  2. In an 8-inch cast-iron skillet, melt butter over medium heat. Add shallot; cook, stirring occasionally, until tender, about 5 minutes. Stir in flour; cook for 1 minute. Gradually stir in milk. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in 1⁄2 cup cheese, salt, black pepper, zest, and red pepper. Add asparagus and artichokes, stirring to coat. Top with bread crumbs and remaining 1⁄4 cup cheese.
  3. Bake until golden brown, about 12 minutes.
Taste of the South


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