Artichoke Gratin

From: Fine Cooking Magazine
Makes 8 servings
Time: 1 hr. 30 min.

2 large lemons
8 large artichokes
1 TBS flour
1 tsp salt
1 whole bay leaf
oil from gratin dish
1/3 cup dry white wine
salt to taste
fresh ground black pepper to taste
3 TBS fresh parsley chopped
2 tsp fresh marjoram chopped
2 cloves garlic minced
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
4 TBS extra virgin olive oil

- Squeeze the juice from one of the lemons into a large bowl and add 3 cups of water
- Trim and quarter the artichokes: scrape out the choke if necessary. As you work, drop the finished pieces into the acidulated water.
- Squeeze the juice from the remaining lemon into a large, nonreactive saucepan. Add about 8 cups of water, the flour, salt and bay leaf, and bring to a boil.
- Drain the artichokes and add them to the boiling liquid. Cook until the artichokes are tender-firm, about 10 minutes. Drain.
- Heat the oven to 375F. Lightly oil a 2-qt. gratin dish.
- In a bowl, toss the artichokes with the wine and a little salt and pepper. Spread the artichokes evenly in the gratin dish.
- Toss together the parsley, marjoram, garlic, Parmesan, breadcrumbs, and 2 TBS of the olive oil.
- Sprinkle this evenly over the artichokes and drizzle with the remaining 2 TBS olive oil.
- Bake until the gratin is heated through and the crumbs are brown, about 25 minutes.

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