Gratin Of Artichoke And Swiss Chard Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPICY SWISS CHARD AND ARTICHOKE DIP



Spicy Swiss Chard and Artichoke Dip image

Provided by Guy Fieri

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for greasing the baking dish
2 tablespoons minced garlic
4 slices thick-cut applewood-smoked bacon, diced
8 cups (lightly packed) roughly chopped Swiss chard, stems removed
One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped
1/4 cup sliced pickled jalapenos, drained
1/4 cup sun-dried tomatoes, drained and finely chopped
4 tablespoons all-purpose flour
2 cups milk
1/4 cup ricotta cheese
1/2 cup cream cheese, softened
1 cup shredded sharp white cheddar
1/4 cup grated Parmesan, plus extra for topping
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
  • In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.
  • Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

ARTICHOKE HEARTS GRATIN



Artichoke Hearts Gratin image

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Provided by Chef John

Categories     Appetizers and Snacks     Vegetable

Time 35m

Yield 4

Number Of Ingredients 7

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

Steps:

  • Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
  • Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
  • Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g

ARTICHOKES AU GRATIN



Artichokes Au Gratin image

This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 11

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided
1 tablespoon dry bread crumbs
1/8 teaspoon paprika

Steps:

  • Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

JERUSALEM ARTICHOKE AND CARROT GRATIN



Jerusalem Artichoke and Carrot Gratin image

This is a savory side dish that is baked in a creamy Gruyere sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 lemon, halved
1 pound Jerusalem artichokes
3 tablespoons unsalted butter, plus more, melted, for dish
1 1/2 pounds fingerling or other small potatoes, skins on, cut into thirds lengthwise
9 medium carrots, peeled and cut into 1/2-inch rounds
4 small cloves garlic, peeled and thinly sliced lengthwise
3 tablespoons coarsely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 cup heavy cream
2 ounces Gruyere cheese

Steps:

  • Preheat oven to 425 degrees with rack positioned in the center. Squeeze the juice from two lemon halves into a medium bowl of water. Peel and cut the Jerusalem artichokes lengthwise into thirds, and add to the acidulated water. Butter a shallow 7 1/2-by-11 1/2-inch ovenproof baking dish, and set aside.
  • Place the potatoes, carrots, garlic, and 2 tablespoons parsley in a large bowl. Remove the Jerusalem artichokes from the water, pat dry, and add to the bowl. Sprinkle generously with salt and pepper. Toss to combine, and arrange the vegetables in an even layer in the prepared dish. Dot with the butter.
  • Pour cream into a small saucepan; heat over medium-high heat just until it comes to a boil. Pour hot cream over vegetables; cover dish tightly with aluminum foil. Place the dish on a rimmed baking sheet to catch any cream that might bubble over. Transfer both baking sheet and dish to oven, and cook until potatoes begin to soften, about 30 minutes.
  • Reduce oven temperature to 400 degrees. Remove aluminum foil; stir vegetables so they are coated with cream. Continue cooking until the tip of a knife easily pierces potatoes and artichokes, about 30 minutes more.
  • Preheat the broiler. Using the large holes of a box grater, grate the cheese, and sprinkle over the gratin. Place dish under broiler, and cook just until the cheese is golden brown and crusty. Sprinkle with remaining tablespoon parsley, and serve hot.

ARTICHOKE AND SPINACH GRATIN



Artichoke and Spinach Gratin image

This gratin contains less cream that you might expect, and it's a simple dish, although preparation of the artichokes might take a little extra time. "Everybody thinks there is a lot of complexity to artichokes," said the chef Hugh Acheson. "Cooking and cleaning an artichoke is not difficult. There is just that time. We should take the inconvenient route away from canned artichokes which taste like canned."

Provided by Tara Parker-Pope

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons plus 1 teaspoon unsalted butter
1 medium yellow onion, peeled and minced
1 1/2 quarts cleaned fresh spinach
3 large, fresh globe artichokes, trimmed and cooked, then quartered lengthwise
3 soft-boiled eggs, peeled and cubed
1/2 teaspoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 cup leek crema (recipe follows)
1/4 teaspoon grated nutmeg
Pinch of kosher salt
Freshly ground pepper
1/4 cup grated vegetarian Parmesan
1/4 cup freshly toasted breadcrumbs
1 teaspoon unsalted butter
1 leek, white only, cleaned and minced
Pinch of kosher salt
1 cup heavy cream

Steps:

  • In a small saucepan, melt the teaspoon of butter over medium heat. Add the leek and 1 tablespoon of water. Cover and cook, steaming the leeks for about 5 minutes, until very tender.
  • Add the salt, then the cream, and warm through. Remove the saucepan from the heat, puree the mixture in a blender and strain through a fine strainer. Makes 1 1/2 cups.
  • Heat oven to 375 degrees.
  • Butter a gratin dish with 1 tablespoon of butter. Set aside.
  • In a large frying pan over medium heat, melt 2 tablespoons of butter. Add the onions and sweat them down, cooking for 20 minutes until caramelized and full of flavor. Remove the pan from the heat and set aside.
  • To the pan, which is off the heat but still warm, add the spinach, artichokes, eggs, thyme, parsley, leek crema and nutmeg. Gently mix together and season with the salt and pepper. Pour this into your buttered gratin dish and top with Parmesan and breadcrumbs.
  • Bake for 30 minutes. Serve warm.

Nutrition Facts : @context http, Calories 405, UnsaturatedFat 11 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 307 milligrams, Sugar 5 grams, TransFat 0 grams

SWISS CHARD AU GRATIN



Swiss Chard au Gratin image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 9

4 1/2 to 5 pounds Swiss chard or rainbow chard (6 to 8 large bundles)
Salt
1 stick butter
1/2 cup flour
5 cups whole milk
Freshly ground black pepper
Nutmeg
2 bulbs roasted garlic, cloves squeezed from skins and pasted
4 cups freshly shredded Parmigiano-Reggiano

Steps:

  • Arrange the rack in the middle of oven and preheat the oven to 400 degrees F. Bring a large pot of water to boil.
  • Stem the chard, keeping the leaves whole. Salt the boiling water and add the chard and let wilt. The pot will be packed at first. Boil the chard 10 minutes, drain in a colander and run under cool water. Let it drain and squeeze out any excess liquid in a clean kitchen towel. Chop.
  • Meanwhile, heat the butter over medium heat. Whisk in the flour and cook 1 minute, and then whisk in the milk. Season with salt, pepper and a little freshly grated nutmeg. Stir in the roasted garlic paste. Thicken the sauce to coat the back of a spoon and adjust seasonings to taste.
  • Layer half the greens in a medium casserole (8 to 10 inches long). Top with half the bechamel sauce and half the cheese. Repeat layers, ending with the cheese. Bake until bubbly and brown, 20 to 30.

ARTICHOKE GRATIN - GIADA DE LAURENTIIS



Artichoke Gratin - Giada De Laurentiis image

Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.

Provided by DoubleAs Mom

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke heart, thawed
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup marsala wine
2 tablespoons butter
1/3 cup plain breadcrumbs
1/3 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 450 degrees F.
  • Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
  • Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

ARTICHOKE HEARTS AU GRATIN



Artichoke Hearts Au Gratin image

Make and share this Artichoke Hearts Au Gratin recipe from Food.com.

Provided by keen5

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

2 (14 ounce) cans artichoke hearts
1/2 garlic clove, minced
1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup flour, sifted
1 1/2 cups milk
1 egg, slightly beaten
1/2 cup grated swiss cheese
1 tablespoon dry breadcrumbs, finely crushed
1 teaspoon paprika

Steps:

  • Cut artichoke hearts into thin slices.
  • Saute artichokes and garlic in butter until tender.
  • Remove artichoke hearts to a shallow baking dish.
  • Stir seasonings and flour into remaining butter.
  • Slowly add milk, stirring constantly.
  • Cook over low heat until thickened.
  • Remove from heat.
  • Slowly add liquid to egg and 1/4 cup of the cheese.
  • Blend until smooth.
  • Pour sauce over artichoke hearts and sprinkle with remaining 1/4 cup cheese, crumbs and paprika.
  • Bake at 450 degrees for 15 minutes.

SWISS CHARD GRATIN



Swiss Chard Gratin image

Delicious! This goes great with grilled chicken. Fresh breadcrumbs are listed twice, it's not a typo, they're used twice in the recipe. Recipe from the Chicago Tribune.

Provided by Hey Jude

Categories     Whole Duck

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons butter, softened
2 tablespoons fresh breadcrumbs
1/4 cup fresh breadcrumb
1 lb swiss chard, any color
1 tablespoon extra virgin olive oil
1 medium shallot, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon salt
fresh ground pepper, to taste
2 tablespoons butter
2 tablespoons flour
1 1/2 cups low-fat milk
1/3 teaspoon salt
1 bay leaf
1/8 teaspoon nutmeg
2 tablespoons finely chopped fresh oregano
2 teaspoons finely chopped fresh thyme
1 cup grated gruyere cheese

Steps:

  • Heat oven to 400°.
  • Coat the interior of a 1 1/2-quart gratin or baking dish with the softened butter and spoon in the 2 tablespoons of bread crumbs; tilt the dish around until they cover the buttered surface.
  • Slice the chard stems and leaves into 1 1/2-inch pieces; wash in cold water; drain but don't dry them.
  • Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat; add the shallot and garlic; cook, stirring constantly, until softened but not browned, about 1 minute; add the chard, sprinkle with salt; cover tightly and steam until the chard has wilted to half its original volume, about 2-3 minutes; uncover and cook the chard, turning occasionally with tongs, until all the water in the pan evaporates, about 5 more minutes; season with pepper and set aside.
  • Sauce - melt the butter in a small saucepan over medium heat; whisk in the flour; cook, whisking, until mixture bubbles up and turns lighter in color, about 1 minute; pour in the cold milk all at once; whisk vigorously; add salt and bay leaf; heat, whisking, until it comes to a boil and thickens, about 5 minutes; reduce the heat to low, simmer 2 minutes; stir in the nutmeg, oregano, thyme and 1/2 cup of the cheese; remove from heat and discard bay leaf.
  • Mix the cooked chard and the sauce; spoon into prepared pan; sprinkle with remaining 1/4 cup bread crumbs and remaining 1/2 cup cheese; bake until golden and bubbly, 35 minutes.

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Provided by Regina Schrambling

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
1 cup milk
Butter for pan
1/2 cup heavy cream
1 garlic clove, halved
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
White pepper to taste
1/2 cup grated Gruyére

Steps:

  • Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
  • In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams

ARTICHOKE HEARTS AU GRATIN



Artichoke Hearts au Gratin image

An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.

Provided by Lynn Mogilski

Categories     Appetizers and Snacks     Cheese

Time 26m

Yield 6

Number Of Ingredients 4

2 (10 ounce) cans artichoke hearts in water, drained
½ cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
  • Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
  • Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g

SWISS CHARD GRATIN



Swiss Chard Gratin image

Categories     Milk/Cream     Cheese     Dairy     Vegetable     Side     Bake     Christmas     Thanksgiving     Casserole/Gratin     Fall     Swiss Cheese     Chard     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 12

5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Tomme de Savoie or Gruyère cheese, grated (1 cup)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, leaves and stems separated and both cut into 1-inch pieces
1 lb spinach, coarse stems discarded, leaves coarsely chopped

Steps:

  • Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
  • Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
  • Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
  • Preheat oven to 400°F.
  • Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
  • Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
  • Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon. Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
  • Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.

More about "gratin of artichoke and swiss chard recipes"

SWISS CHARD GRATIN - RACHAEL RAY IN SEASON
swiss-chard-gratin-rachael-ray-in-season image
Preheat the oven to 400 degrees . In a large pot of boiling salted water, cook the chard stems until crisp-tender, 4 minutes. Add the leaves; cook until wilted, 5 to 10 seconds. Drain; let cool. Squeeze out excess liquid; transfer to a shallow 2 …
From rachaelraymag.com


ORECCHIETTE WITH ARTICHOKES AND SWISS CHARD RECIPE
orecchiette-with-artichokes-and-swiss-chard image
Sprinkle shallots and garlic around the artichokes, stirring everything around in the pan to brown evenly. Add Swiss chard, salt, pepper, lemon zest, and chicken broth, and bring to a boil, scraping the bottom of the pan. Lower heat to …
From myrecipes.com


SWISS CHARD AND ARTICHOKE GRILLED CHEESE - JOANNE EATS …
swiss-chard-and-artichoke-grilled-cheese-joanne-eats image
2013-02-20 Instructions. Heat the olive oil in a large skillet over medium heat. Add in the garlic and saute for 30 seconds, or until just fragrant. Add the swiss chard to the pan and saute until wilted. Cook a minute or two more, until the …
From joanne-eatswellwithothers.com


BEEF FILLET RECIPE & JERUSALEM ARTICHOKE GRATIN - GREAT …
beef-fillet-recipe-jerusalem-artichoke-gratin-great image
Method. print recipe. 1. To make the artichoke gratin, fry the bacon cubes in the butter until crispy. Drain and set aside. 100g of smoked bacon. 25g of butter. 2. Place the artichokes in a small saucepan with the cream and milk, bring to a …
From greatbritishchefs.com


EASY ARTICHOKE GRATIN - 2 SISTERS RECIPES BY ANNA AND LIZ
easy-artichoke-gratin-2-sisters-recipes-by-anna-and-liz image
In a large non-stick skillet, heat olive oil and butter on medium heat. Add the chopped onion and garlic and saute them for a few minutes until they are translucent about 2 to 3 minutes. Stir in the artichoke hearts and season with …
From 2sistersrecipes.com


GRATIN OF ARTICHOKE AND SWISS CHARD : RECIPES - COOKING …
2010-05-22 Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned ...
From cookingchanneltv.com
Cuisine French
Category Side-Dish
Servings 6
Total Time 1 hr 20 mins


BEST SWISS CHARD GRATIN RECIPES | FOOD NETWORK CANADA
2009-11-11 Step 1. Preheat oven to 350 degrees F. Step 2. Bring a large pot of water to a boil. Step 3. If using frozen swiss chard: take from freezer and place in boiling water to thaw. Remove and drain well, squeezing out any excess moisture. …
From foodnetwork.ca


SPICY SWISS CHARD AND ARTICHOKE DIP RECIPE - FOOD NEWS
Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the smoked paprika, artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
From foodnewsnews.com


CREAMY SWISS CHARD GRATIN|BIETOLA CREMOSA AL GRATIN
Instructions. Heat the oven to 400 F. Have ready a shallow 4-cup ceramic gratin dish or casserole dish (any shape is fine as long as it's shallow). Melt 1 tablespoon the butter and toss it in a small bowl with the breadcrumbs and a pinch of kosher salt and a little ground pepper; set aside.
From allourway.com


JERUSALEM ARTICHOKE CASSEROLE WITH SWISS CHARD
Heat the oil, fry the onions, garlic and chard stalks in it, after a few minutes add the chard leaves, season with salt, pepper, nutmeg and cumin and sauté for about 10 minutes. Gradually layer a layer of Jerusalem artichoke and Swiss chard in a baking dish. Pour the juice of the orange over it and brush with the crème fraîche. Cover and ...
From bosskitchen.com


EASY ARTICHOKE GRATIN - SIMPLY SCRATCH
2014-06-05 Instructions. Preheat your oven to 400 degrees and drizzle one teaspoon of olive oil into the bottom of an oven-safe baking dish. In a small 8-inch skillet, add the butter and heat over medium heat. Continue to heat the butter until it turns lightly golden in color and smells nutty.
From simplyscratch.com


SWISS CHARD GRATIN - MILLY'S KITCHEN
2016-11-04 Cut the chard stems crosswise into slices about 1/2 inch thick. Coarsely tear the green tops. Drop the stems into the boiling water and simmer for 5 minutes. Add the green tops and continue to cook until the tops are wilted and the stems are just tender, 3 to 5 minutes longer. Set a colander over a large bowl or pot.
From millys-kitchen.com


SPINACH, SWISS CHARD AND JERUSALEM ARTICHOKE STRUDEL
The perfect spinach, swiss chard and jerusalem artichoke strudel recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink Recipes Main Dishes Salad Recipes Side Dishes Soup Recipes Sauce Recipes Guides. Boss Kitchen. Spinach, Swiss Chard and Jerusalem Artichoke …
From bosskitchen.com


BEST GRATIN OF SWISS CHARD STEMS RECIPES | FOOD NETWORK CANADA
2012-03-28 In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft.
From foodnetwork.ca


GRATIN OF SWISS CHARD STEMS | CANADIAN LIVING
2005-07-14 Remove leaves from Swiss chard and reserve for another use. Trim 1/4 inch (5 mm) off bottom of stems and discard. Trim off any brown spots, removing tough strings from outside. Cut into 3-inch (8 cm) lengths. In large pot of boiling salted water, cook stems for about 10 minutes or until tender but not soft. Drain and chill under cold water. Drain well and pat dry. …
From canadianliving.com


SWISS CHARD GRATIN | - BAKED & SIMPLE - HERMISEENPLACE.COM
2020-06-24 Preheat oven to 375 Degrees F. Lightly spray a glass baking dish with oil. In a small bowl, stir together breadcrumbs, shredded Romano, oregano and two tablespoons of oil. Set aside. In a pan over medium heat two tablespoons of olive oil. Saute the chopped onions for 1-2 and add in minced garlic.
From hermiseenplace.com


SWISS CHARD AU GRATIN, LEAFY GREENS THE FRENCH WAY - RECIPES.
2021-10-15 How to Cook Swiss Chard. In most culinary applications, we handle swiss chard the same way we would handle spinach, cooking with little water and a whole lot of steam. The key difference between the two is the density of the stalks, which require longer to cook. In this Swiss Chard au Gratin recipe, we separate the leafy bits from the stems as ...
From foodgypsy.ca


SWISS CHARD GRATIN RECIPE - FOOD NEWS
Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine. Put the artichokes, onion and chard into a 1 1/2-quart gratin dish.
From foodnewsnews.com


SWISS CHARD AND ARTICHOKE TART RECIPE FROM VEGETABLES BY
Heat 6 tablespoons of the olive oil in a large lidded pan. Add the artichoke hearts, onion, capers, parsley and a little water, and braise, covered, until tender, about 10–15 minutes. Drain. Blanch the Swiss chard leaves in salted water for a few minutes, then drain. When cool enough to handle, squeeze out the water and chop the leaves coarsely.
From cooked.com


SWISS CHARD & ARTICHOKE HEART EGG BAKE - HAVE A PLANT
20 eggs; 1 teaspoon salt; ½ teaspoon pepper; 2 14.5 ounce jars of marinated artichoke hearts; 1 bunch swiss chard, stems removed, leaves sliced; 5 ounces crumbled goat cheese
From fruitsandveggies.org


RECIPE DETAIL PAGE | LCBO
Drain and refresh under cold water. Peel the onions and garlic and set aside. Drain the artichokes, pat dry and cut the small artichokes in half or the large artichokes into 6, lengthwise. 2, In a frying pan with a lid, heat the oil and butter on medium-high heat, add the onions, artichokes, potatoes and carrots, and season well with salt and ...
From lcbo.com


BAKED ZITI WITH SWISS CHARD AND ARTICHOKES RECIPE
2012-12-18 Set aside separate from the stems. If necessary, cut your artichokes into bite-sized pieces and set aside. Put a large pot of salted water on to boil for the ziti. Preheat the oven to 350°F and butter a 2-1/2 quart casserole dish. Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 2 minutes.
From mygourmetconnection.com


GRATIN OF ARTICHOKE AND SWISS CHARD – RECIPES NETWORK
2019-03-23 Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. …
From recipenet.org


RECIPE: ARTICHOKE AND SWISS CHARD GRATIN (Αγγινάρες και Χόρτα …
The gratin’s cream, which I rarely use, blends nicely with the vegetables’ earthy flavors to form a delicious sauce. Hamersley makes his gratin with fresh artichokes. I substituted frozen artichoke quarters. Using fresh artichokes just for the hearts requires too much time and effort (and costs too much) for a mid-week meal. I'd rather save ...
From java-chefmaster.blogspot.com


CREAMY SWISS CHARD GRATIN WITH CRISPY GNOCCHI RECIPE - FOOD
Wipe pot clean. Add 1 tablespoon butter and 1 tablespoon oil; cook over medium-high until butter melts. Add 1 package of gnocchi; cook, turning gnocchi occasionally, until …
From foodandwine.com


GRATIN OF ARTICHOKE AND SWISS CHARD RECIPE | EAT YOUR BOOKS
Save this Gratin of artichoke and Swiss chard recipe and more from Bistro Cooking at Home: More Than 150 Classic and Contemporary Dishes to your own online collection at EatYourBooks.com
From eatyourbooks.com


SWISS CHARD GRATIN FROM THE HERBFARM - UMAMI GIRL
2021-09-16 Wash the chard and drain in a colander but do not dry. Heat the olive oil over medium heat in a large Dutch oven or wide, shallow pot with a tight-fitting lid. Add the onion and garlic and sauté for a few minutes, until softened but not browned. Add the chard, in batches if necessary, along with ½ teaspoon of the salt.
From umamigirl.com


SWISS CHARD, KALE AND ARTICHOKE DIP - KITCHEN TOKE
2020-06-30 Heat oven to 350 F. In saucepan, heat oil over medium heat. Add onion and bell pepper; cook until they begin to soften. Add garlic, chard and kale; cook, stirring once or twice until wilted. Cool to room temperature. In medium bowl, gently combine artichokes, ricotta, Romano cheese, mayonnaise and cannabutter. Add chard mixture; stir to combine.
From kitchentoke.com


SWISS CHARD AND ARTICHOKE TART RECIPE FROM VEGETABLES BY
Heat 6 tablespoons of the olive oil in a large lidded pan. Add the artichoke hearts, onion, capers, parsley and a little water, and braise, covered, until tender, about 10–15 minutes. Drain. Blanch the Swiss chard leaves in salted water for a few minutes, then drain. When cool enough to handle, squeeze out the water and chop the leaves coarsely.
From cooked.com.au


ARTICHOKE GRATIN ~ VEGAN RECIPE ~ THIS WIFE COOKS™
2021-09-20 STEP SEVEN: In a small saucepan over medium heat, melt the butter. STEP EIGHT: Whisk in the flour, stirring continuously for 1 minute. The mixture will come together in a thick ball-like shape. STEP NINE: Gradually add the water and milk, whisking continuously until smooth. Season with salt.
From thiswifecooks.com


SWISS CHARD, ARTICHOKE + CHEDDAR ROLLS – HERE IN THE MIDST
2020-08-08 Add artichokes and lemon juice and sauté for another 2 minutes. Remove from heat, let cool and set aside. Line a baking dish, or pizza pan, with parchment paper. Roll rested dough out into a large rectangle. Spread cream cheese over the dough, leaving a 1inch board. Spread the swiss chard mixture next and sprinkle with cheddar cheese.
From hereinthemidst.com


SWISS CHARD STEM GRATIN RECIPE | JAMES BEARD FOUNDATION
Make the gratin: heat a sauté pan over medium heat. Add canola oil and sweat the garlic and shallots for 3 minutes. Add the Swiss chard leaves and sauté for 1 to 2 minutes, or until wilted. Set aside. In a heavy-bottomed pot, bring cream to a boil. Lower heat to medium and cook until cream is reduced by a third, about 5 minutes.
From jamesbeard.org


SWISS CHARD GRATIN - STEPHANIE HANSEN
In a pan over medium heat melt 1 tablespoon butter and saute the chopped onions for 3 minutes. Add in minced garlic and cook another minute. Add the Swiss chard by the handful and cook down until slightly wilted. Add salt and thyme. Drain any excess water before pouring the vegetable mix into the prepared baking dish and top with cream and ...
From stephaniesdish.com


ARTICHOKE AND SWISS CHARD LASAGNA - JO SEDDON
2020-02-05 Wash the Swiss chard. Remove the stems and cut them in to 1/4 inch dice. Bundle the leaves together and slice in to ribbons roughly 1/2 inch thick. Add the chard to the pan, cover with a lid and allow to steam for 3-4 minutes. Once wilted, remove the lid and turn the heat up. Cook while stirring constantly to drive off any excess moisture.
From joseddon.com


Related Search