Golden artichoke and spinach gratin

This little number is simple, delicious and so easy so you have no excuse but to give this a try. Usually jarred artichokes are associated with antipasti but use them in a different way and let them speak for themselves.

I served it with roasted garlic and thyme new potatoes which were finished off with garlic sea salt alongside a beautiful fillet steak with a red wine, aged balsamic and shallot reduction (recipe below). Unfortunately only a photo of the gratin and spuds made it- the rest disappeared before my very eyes (I hate it when food does that!!!).

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Artichoke gratin- serves 2
Half a jar of artichoke hearts- drained and blotted on kitchen roll
Two good handfuls of baby spinach- washed and roughly chopped
1/2 banana shallot- finely sliced
1 small garlic clove- crushed
80ml cream
Handful of panko crumbs

1. Preheat the oven to 180c/ 160 fan ready to receive the gratin. In the meantime, heat a little knob of butter in a frying pan and cook the crumbs for a minute- remove and set aside. Clean out the pan and add a little oil and soften the shallot and garlic. Pop in the artichoke and spinach and cook for a further couple of minutes until the leaves are wilting. Drizzle over the cream and season before simmering for a minute. Place the mixture into an ovenproof dish, top with the panko crumbs and bake for 10-15 minutes until golden and bubbling.

Red wine reduction
1 garlic clove- crushed under the blade of a knife
1/2 banana shallot- finely chopped
2-3 sprigs of thyme
1 tbsp good balsamic vinegar
100ml red wine
100ml beef stock
Knob of butter

1. Take the frying pan again and pop in the garlic clove, shallot and thyme and cook until turning lightly golden. Next in goes the balsamic vinegar and simmer for a minute until reduced and sticky. Pop in the red wine and reduce by half before adding the stock and reducing by around just over half again. When the reduction is ready simply finish off with a small know of unsalted butter and swirl in the pan. You will be rewarded with a deep, luscious and glossy sauce ready for the fillet steak.

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One thought on “Golden artichoke and spinach gratin

  1. Pingback: Greek style shoulder of lamb with foolproof lemon and caper roasted potatoes | What Chloe Cooked

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