Artichoke Gratin

January 16, 2012

Artichoke Gratin

Page 178, Ottolenghi

At the request of the 11-year old (and a strange request for most 11 year olds, at that), I added spinach to this lovely artichoke gratin recipe. It was the first time I have made a bechamel sauce for a gratin, and oh. my. goodness.  does it increase the creamy-dreamy factor x10. We ate this on bread and crackers alongside shrimp cocktail and bacon-wrapped dates and oohed over each bite. Definitely a worthy dish on a cold and grey afternoon after hours spent swimming and cavorting in the lazy river at the rec center, and in preparation for a fabulous family art project that involved mermaids with shimmery fabric tails and an underwater castle with psychedelic sea-flowers and a kraken. Soaking in the plenty this weekend, for sure.


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