Ingredients
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4 tablespoons olive oil
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1 large yellow onion, cut into 1/4 " slices
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2 (15 ounce) cans artichoke hearts, rinsed and drained
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1 teaspoon finely shredded lemon, rind of
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1 cup dry white wine
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3 tablespoons snipped parsley
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1 teaspoon herbes de provence
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kosher salt
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1/2 cup breadcrumbs
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1/2 cup shredded mozzarella cheese
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1/4 cup grated parmesan cheese
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1 large garlic clove, minced
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fresh ground pepper
Instructions
- Butter-spray 1 1/2 quart au gratin dish.
- In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
- TOPPING.
- Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
- Preheat oven to 350 degrees.
- Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.