Baked Artichoke Hearts Au Gratin (Video)
Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano are a delicious side dish for any special meal.
Watch the video to see if you’d like to make
Baked Artichoke Hearts Au Gratin!
There’s just a little over a week until you have to settle on the side dishes you’re cooking for Thanksgiving dinner, and to make it even harder, here’s another option I’m adding to our list of Thanksgiving Recipes! I tested several versions of this Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano on my favorite contractors who are working on the new shed, and they agreed that this version was the one that’s a keeper.
I used a combination of Parmesan and Pecorino-Romano cheese, but even if you only had Parmesan, I’m sure this would be delicious. And although I first tested this recipe with breadcrumbs, I decided to switch that out for Almond Flour (affiliate link) for a low-carb and gluten-free version of this tasty dish.
How to Make Baked Artichoke Hearts Au Gratin:
(Scroll down for complete recipe, including nutritional information.)
- I used frozen artichoke hearts, and the 12 oz. package I found at Smith’s Marketplace in Salt Lake was just right for four servings. Thaw artichokes and then drain them well before you assemble the dish.
- Grease the gratin dishes with olive oil, then arrange artichoke hearts in a single layer. I loved this in these two 7″ round gratin dishes, but I made one of my test versions in an 8.5 x 8.5 inch baking dish which also was fine.
- Chop up the green part of 3 green onions and sprinkle over the artichoke hearts.
- Mix finely grated Parmesan and Romano with the almond flour, dried thyme, and dried oregano. (I only had the coarsely grated cheese, so I buzzed it in my mini-processor to make a more finely ground mixture.)
- Whisk together the mayo, lemon juice, lemon zest, and garlic puree. Then mix in 1/2 cup of the cheese mixture. (Set aside the other 1/2 cup of cheese mixture.)
- Spread that mixture over the top of the artichoke heart, using a rubber scraper. Cover with foil and bake at 325F/170C for about 30 minutes.
- Sprinkle the reserved cheese mixture over the top and bake about 25 minutes more.
- The Baked Artichoke Hearts Au Gratin are done when the top is lightly browned and mixture is hot clear through.
More Recipes with Artichoke Hearts:
Roasted Artichoke Hearts from Sarah’s Cucina Bella
Warm or Cold Salad with Artichoke Hearts and Red Peppers from Kalyn’s Kitchen
Oil-Poached Artichoke Heart Salad from Simply Recipes
Arugula Salad with Marinated Artichokes and More from Kalyn’s Kitchen
Amazing Low-Carb Recipes with Artichokes ~ Kalyn’s Kitchen
- one 12 oz. pkg. frozen artichoke hearts, thawed, drained, and larger ones cut in half
- 1/4 cup green onions, very thinly sliced (see notes)
- 2 tsp. olive oil
- salt and fresh ground black pepper to taste
- 1/4 cup almond flour
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Pecorino-Romano cheese
- 1/2 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/3 cup mayo
- 1 tsp. lemon zest (see notes)
- 2 T lemon juice
- 1/2 tsp. garlic puree
- Preheat oven to 325F/170C.
- Thaw artichoke hearts in the microwave if they’re still frozen, then drain well.
- Cut larger artichoke hearts in half lengthwise so they’re all the same size.
- Use olive oil to grease 2 small gratin dishes or 1 medium sized baking dish. (I made this in an 8.5 x 8.5 inch square baking dish and also in the 2 small 7 inch round gratin dishes in the photos.)
- Arrange artichoke hearts in a single layer in the oiled dish.
- Then sprinkle finely sliced green onions over the artichokes and season with salt and fresh ground black pepper.
- Mix together almond flour, grated Parmesan cheese, grated Pecorino-Romano cheese, and dried herbs. (If the cheese isn’t finely grated you might want to buzz it in a mini-processor for a minute or two like I did.)
- Whisk together the mayo, lemon juice, lemon zest, and garlic puree; then mix in 1/2 cup of the cheese mixture.
- Use a rubber scraper to spread this over the top of the artichoke hearts, setting aside the rest of the bread crumb/cheese mixture.
- Cover the dishes with foil and bake in 325F/170C oven for 30 minutes.
- Remove from oven and increase temperature to 375F/190C.
- Remove foil and sprinkle the remaining cheese mixture over the top of each dish.
- Put back into oven and bake about 25 minutes more, or until the topping is lightly browned, and the dish is hot clear through.
- Serve hot or warm and wait for compliments!
I just used the green part of the green onion, but use the white part too if you prefer. Zest the lemon first, and then squeeze the juice. Almond flour (affiliate link) is pretty widely available in stores, but you can buy it at Amazon.com if you can't find any.
Artichoke hearts do have some carbs, but they are high in fiber which reduces the net carbs.
This recipe adapted from Rose’s Baked Artichoke Hearts in Martha Stewart Living, November 2008.
Amount Per Serving: Calories: 295Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 22mgSodium: 558mgCarbohydrates: 15gFiber: 6gSugar: 2gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Artichokes are a great choice for the South Beach Diet or other low-glycemic diets, but using bread crumbs makes Baked Artichoke Hearts Au Gratin limited to phase 2 or 3 of the diet. You can replace the bread crumbs with almond meal for a gluten-free and lower-carb option if you prefer. This is probably best as a “once in a while treat” if you’re actively trying to lose weight, due to the fat content.
Find More Recipes Like This One:
Check out Thanksgiving Recipes for more ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.