Artichoke, Celery Root & Potato Gratin

Until about two weeks ago I had always bought canned artichokes. My friend Kelcey and I decided to make a delicious vegetarian dish after planting our new garden and wanted fresh veggies for this recipe, so I decided I would buy fresh organic artichokes. Little did I know that trimming an artichoke is no easy task. We completely butchered two organic artichokes and ended up having to purchase canned ones in order to finish the dish. Another downfall to our dish was that we topped the bread with way too much cheese, which kept it from getting crispy and left us with a soggy bread topping… Not the most appealing. So here’s to round two!

This week I was back for revenge. I was determined to learn the correct way to trim an artichoke and learn what you can and cannot eat from one. I also made sure to only sprinkle the top of the bread with a bit a cheese. I think that I got my redemption the second time around. This time the recipe turned out delicious and I didn’t end up having to use canned artichokes. Although I must say I had to go to three different grocery stores before I found one that carried celery root! If you are a fan of artichoke or would like to practice your trimming skills, this is definitely a recipe for you.

Where to cut when trimming your artichokes.

Peel off all outer leaves until you are left with only the soft yellower leaves, then spoon out the “choke”.

Artichoke, Celery Root & Potato Gratin

Print Recipe Pin Recipe

Servings 4 -6

Calories 542 kcal

Ingredients

  

• 2 tbsp butter
• 1 large yellow onion diced
• 2 tbsp lemon juice
• 4 large artichokes trimmed and cut into chunks
• 1 lb celery root trimmed and thinly sliced
• 8 oz yukon gold potatoes sliced
• Salt and pepper to taste
• 4 cups sourdough bread without crusts torn into pieces
• 1 cup milk
• 1/2 cup chopped parsley
• 6 garlic cloves chopped
• 1/2 cup freshly grated Parmesan

Instructions

 

• Preheat the oven to 375F. Butter gratin dish (dishes if doing individual sizes).
• In a large skillet, melt 2 tbsp butter over medium-low heat, add the onion and cook until soft (about 10 minutes), stirring occasionally.
• Meanwhile, boil water and lemon juice in a large pot, then blanch the artichokes in lemon water until soft (about 10 minutes).
• Remove the artichokes from the water and add the celery root to the boiling water (about 3 minutes), then add the potatoes for an additional minute.
• Drain the water and stir the celery root and potatoes in with the onion over low heat.
• Thinly slice the cooked artichokes, then add to the potato mixture.
• Once the onion begins to turn golden, turn off the heat and season to taste with salt and pepper.
• Soak the slices of bread in a bowl with the milk until soggy (about 1-2 minutes).
• Squeeze out excess milk from each slice and toss with parsley, garlic and Parmesan cheese.
• Fill the gratin dish with the vegetable mixture, then top with slices of bread and cover with leftover garlic, parsley and cheese.
• Drizzle olive oil over the bread and bake at 375F until bread is golden (about 35-40 minutes). NOTE: If bread is not crispy after 35 minutes, turn the broiler on and broil until crispy.
• Let the gratin(s) sit for a few minutes before serving.

Food Advertising by