Ingredients:
4 tablespoons olive oil
1 large yellow onions, cut into 1/4 ” slices
2 (15 ounce) cans artichoke hearts, rinsed and drained
1 large garlic cloves, minced
1 teaspoon finely shredded lemons, rind of
1 cup dry white wine
3 tablespoons snipped parsley
1 teaspoon herbes de provence
kosher salt
fresh ground pepper
1/2 cup breadcrumbs
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Directions:
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.
Servings: 4-6
Time preparation: 30 min.
Time total: 60 min.