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Baby artichokes are easier to work with than big globes, if you snap off a few leaves and lop off the tops. Butter them up with big white beans, and top with crispy croutons and gooey cheese.
What You Get
Fennel
Baby artichokes
Green garlic
Baguette
Cooked corona beans
Cream
Shredded melting cheese
What You’ll Need
Olive oil
Salt and freshly ground pepper
Makes 3 servings
Active Time: 25 minutes
Total Time: 50 minutes
Step 1
Preheat the oven to 400°F.
Step 2
Remove the tops from the fennel, reserving a handful of fronds for sprinkling. Cut the fennel bulb in half lengthwise and slice. To prep the baby artichokes, snap off the outer layer of leaves, and cut off the top three-quarters of the remaining leaves. Use a peeler or knife to trim away the outer layer and base of the stem. Quarter or halve the baby artichokes. Thinly slice the green garlic, including the tops. Slice 10 to 12 pieces of baguette, enough to cover the top of the gratin.
Step 3
In a large cast-iron skillet or ovenproof pan (12 to 14 inches) over medium-low heat, warm 3 tablespoons olive oil. Add the green garlic and sauté until soft but not browned, about 1 minute. Using a spoon, transfer the green garlic to a small bowl and set aside. Add the baguette to the garlic oil and toast, turning once, 2 to 3 minutes. Transfer to a plate and set aside.
Step 4
Return the pan to the heat, and add 1 tablespoon olive oil. Add the fennel and artichokes and sear until browned on the bottom, 3 minutes. Add the beans, 3 tablespoons of the cream, and the green garlic, and stir to combine. Transfer the pan to the oven and bake until the liquid reduces slightly, 15 minutes.
Step 5
Top with the croutons and sprinkle with the cheese. Return the pan to the oven, and bake until the cheese is golden and the beans begin to crisp around the edges, 5 to 10 minutes longer.
Step 6
Spoon the gratin into bowls, with the garlicky croutons on top. Sprinkle with the fennel fronds, grind with pepper, and serve warm.