"Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it."
yellow onion, cut into 1/4 " slices
2 (15 ounce) cans
artichoke hearts, rinsed and drained
garlic clove, minced
finely shredded lemon, rind of
dry white wine
herbes de provence
fresh ground pepper
shredded mozzarella cheese
grated parmesan cheese
Butter-spray 1 1/2 quart au gratin dish.
In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
Preheat oven to 350 degrees.
Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.
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Lemony Artichoke and Onion Gratin (cont.)