Lemon Artichoke and Onion Gratin
1 large yellow onion, cut into 1/4-inch slices
Two 9-ounce packages frozen artichoke hearts, or two 15-ounce cans artichoke hearts, rinsed and drained
1 large clove garlic, minced
2 teaspoons finely shredded lemon peel
1 cup dry white wine or vegetable stock
3 tablespoons snipped flat-leaf parsley
1 teaspoon herbes de Provence
Kosher salt
Freshly ground black pepper
1/2 cup fresh bread crumbs
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Directions:Generously butter a 11/2-quart au gratin dish.
In a large saute pan, heat 2 tablespoons of the olive oil over medium heat. Add onion, stirring occasionally, until beginning to caramelize, 5 to 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.
To make the topping: In a small bowl combine the bread crumbs and the cheeses. Drizzle remaining 2 tablespoons olive oil over the crumb mixture; toss until bread crumbs have absorbed all the oil. Season to taste with more pepper; set aside.
Preheat oven to 350 degrees.
Transfer the artichoke mixture to the prepared dish. Sprinkle with topping. Bake in a 350-degree oven 20 to 30 minutes or until cheese is melted and top is golden. Serve warm.
Makes 4 to 6 servings.
rtf format