ARTICHOKE AND FENNEL AU GRATIN

Home » Food and Drink » Vegetarian Recipes Join Sign in EzineArticles - Expert Authors Sharing Their Best Original Articles Search Pamela Steed Hill Diamond Quality Author Diamond Author | 55 Articles Joined: June 25, 2014 United States Artichoke and Fennel Au Gratin By Pamela Steed Hill | Submitted On August 18, 2014 Recommend Article Article Comments Print Article Expert Author Pamela Steed Hill With a gluten-free friend coming for dinner, I knew I needed to make some adjustments to the menu, but I stilled wanted to serve this simple, warm side dish filled with nutritious, tasty vegetables and a creamy sauce. The problem was in the topping: Au gratin dishes call for breadcrumbs, so I needed a good substitute. I've bought rice crackers many times for snacking with cheese, peanut butter, or other toppings and found that they had great flavor and crunch on their own. So why not throw some in the food processor until finely ground and mix with some grated Parmesan for a tasty au gratin topping? The taste, texture-and golden color-turned out great, just like "regular" au gratin dishes. All the other ingredients in this recipe are already gluten free-vegetables, dairy, a little olive oil. The savory artichokes and anise-flavored fennel, along with the creamy, sweet taste of evaporated milk, are a satisfying combination, resulting in a simple, homey side dish. I baked it in small ramekins for individual servings, but you can also use a single, 8 X 8-inch baking dish to make a larger size for dividing. Serves 4 Ingredients 3/4 cup grated Parmigiano-Reggiano (or other Parmesan cheese) 2/3 cup ground rice crackers 1 tbsp unsalted butter, plus more for buttering ramekins 1 9-oz package frozen artichoke hearts, thawed and chopped 1 large fennel bulb (or 2 small bulbs), cored and chopped sea salt freshly ground black pepper 1 5-oz can evaporated milk olive oil, for drizzling Preparation Preheat the oven to 350° F. Combine the grated cheese and ground rice crackers in a bowl. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of butter, swirling to coat. When the butter has melted, add the artichoke hearts and fennel and season with salt and pepper. Cook until barely tender, stirring frequently, 9-10 minutes. Add the evaporated milk and 1/3 cup of the cheese-rice cracker mixture, stirring well to incorporate. Cook until the sauce thickens a bit, 2-3 minutes. Generously butter 4 4-inch-diameter ramekins. Divide the artichoke-fennel mixture among the ramekins and divide the remaining cheese-rice cracker mixture on top. Drizzle each lightly with olive oil. Place the ramekins on a shallow, rimmed baking sheet and bake until the tops are browned and bubbly, about 30 minutes, depending on your oven. Remove and let rest 3-4 minutes before serving. For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon. Article Source: http://EzineArticles.com/expert/Pamela_Steed_Hill/1935069 0 Comments | Leave a Comment Did you find this article helpful? Happy Face0 Sad Face0 Viewed 27 times Word count: 398 Article Tools EzinePublisher Report this article Cite this article Stay Informed Subscribe to New Article Alerts: Food and Drink: Vegetarian-Recipes Pamela Steed Hill Email Address Subscribe We will never sell or rent your email address. Vegetarian Recipes Article Feed Vegetarian Recipes Article Feed Find More Articles Search Similar Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Simple Vegetable Side Dishes for the Family Easy Vegan Recipes For Vegetable Side Dishes on Saint Patrick's Day Baby Spinach Salad - Healthy and Symbolic Side Dish For Easter Brunch Vegan Dishes - Easy to Cook Easy Vegan Banana Bread Recipe Easy and Quick Vegan Recipes Ideas - Breakfast, Lunch and Dinners For The Busy Vegan Vegan Breakfast Recipes - Easy and Delicious Breakfast Recipes Tangy Tomato Rice - An Easy and Healthy Lunchbox Recipe Healthy, Delicious, and Easy Vegetarian Cobb Salad Recipe Recent Articles 3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue Khatti Meethi (Sour and Sweet) Pani Puri Wheatgrass Juice Vs Wheat Grass Juice Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People Healthy Eating: 3 Delicious All-Veggie Dishes to Try Jackfruit Shawarma With Tzatziki Sauce Quick and Easy Vegetarian Dishes To Love Vada Pav Recipe Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal Collard Greens EzineArticles.com About Us FAQ Contact Us Member Benefits Privacy Policy Shop Site Map Blog Training Video Library Advertising Affiliates Cartoons Authors Submit Articles Members Login Premium Membership Expert Authors Endorsements Editorial Guidelines Terms of Service Publishers Terms Of Service Ezines / Email Alerts Manage Subscriptions EzineArticles RSS © 2017 EzineArticles All Rights Reserved Worldwide