Asparagus and Artichoke Gratin

By on April 13, 2012 in Low Carb and Low Glycemic, Spring, Vegetarian
Gratins are generally thought of as cold-weather fare, but the technique works beautifully with these spring vegetables.  There are a few steps involved here, but do not be dissuaded.  It’s pretty simple.  My go-to method for steaming asparagus is to remove the woody ends, wash, and wrap in damp paper towels.  Microwave for five minutes on high, then remove and open *carefully* so you do not get a steam burn.

For the artichokes, use either well-drained canned artichoke hearts (not the marinated type), or frozen ones that you have thawed and drained.  I tossed a heaping cup of the artichoke hearts in the food processor and added in the juice of a lemon, two tablespoons of extra virgin olive oil, a pinch of salt, and a scant half teaspoon of ground white pepper.  Pulse until you have a chunky texture, and your artichokes are ready.  Pile some of this on top of your asparagus, sprinkle with some Parmesan, and run it under the broiler until the cheese melts.

The asparagus tips will get a little brown under the broiler, but I like that.  If you want to keep it bright green you can bake it at 375 degrees for about 12 minutes, which will melt the cheese but will not brown the top.

Thanks for reading,

-Angela

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4 Responses to Asparagus and Artichoke Gratin

  1. Jersey Girl Cooks April 13, 2012 at 8:04 pm #

    I love this idea. Two of my favorite veggies too!

    Reply
  2. Cathy Wiechert April 14, 2012 at 1:11 am #

    This is great! If only I could get my husband to eat artichokes. I love them so…

    Reply
  3. Cindy April 15, 2012 at 2:40 am #

    Artichokes and asparagus? You have captured my heart!!

    Reply
  4. Karen Harris April 15, 2012 at 4:52 pm #

    Two of my favorites together. The only problem with this this dish is I'd then need to figure out what everyone else is going to eat!

    Reply

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