A gratinata is a casserole that has cheese or bread crumbs sprinkled over the top. From the gorgeous island of Sardinia come plump artichokes, both thorny and thornless types, tender enough to eat raw. Oh to be that fortunata here! But for the time pressed cook, this dish can be made using frozen artichoke hearts. Guest chef Brandon Boudet shares this recipe with our viewers. \r\n
Serves 4 to 6
1 package (9 ounces) frozen artichoke hearts, defrosted
3 large plum tomatoes thinly sliced
Juice of 1 lemon
4 eggs or 1 cup egg beaters
1/4 cup Filippo Berio extra virgin olive oil plus 2 tablespoons
3 tablespoons chopped parsley
1/2 cup grated pecorino cheese
Salt to taste
Grinding coarse black pepper
1/2 cup bread crumbs
Preheat oven to 350 degrees
Cut the artichoke hearts into quarters.
Brush an 8 x 8 x 1 1/2-inch casserole dish or a 9-inch pie pan with 1 tablespoon of oil and spread the artichoke quarters in the dish. Salt and pepper them and then top with the tomato slices.
Combine the eggs and 1/4 cup of the olive oil in a bowl. Stir in the parsley, lemon juice, cheese, salt and pepper. Pour the egg mixture over the tomatoes.
Heat the remaining olive oil in a small sauté pan and quickly brown the bread crumbs. Set aside.
Bake the casserole uncovered for about 30 minutes, or until the eggs have just begun to set. They should be slightly wet. Sprinkle the bread crumbs over the top and continue baking for 5 minutes or until the eggs are set. Serve hot.
Tip: Use stale bread to make bread crumbs. Let leftover bread dry out on a bake sheet in the oven on low heat. When the bread is hard and crisp, whirl it in a food processor or place the bread in a paper bag and roll over it with a rolling pin to make crumbs. Store the crumbs airtight in the refrigerator or freezer.
This recipe is featured on show 1826, Cooking Live with Brandon Boudet.
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