Recipe: Baby artichoke gratin

BABY ARTICHOKE GRATIN

Serves 8 to 10.

• 1 lemon, divided, plus lemon wedges for garnish

• 4 lb. baby artichokes

• Salt

• 2 egg yolks

• White pepper

• 2 garlic cloves, minced

• 1/2 c. canola oil

• 1/2 c. olive oil

• 1 c. heavy cream, whipped

• 3/4 c. finely grated Parmigiano-Reggiano

To prepare artichokes: Fill a bowl with several quarts of cold water, and squeeze in the juice of 1/2 lemon. Trim the artichokes one at a time, first snapping off the thick outside leaves, until you reach the tender, pale inner leaves. Trim the tip of the stem, but leave most of it attached to the base of the artichoke. With a sharp paring knife or vegetable peeler, shave off the dark skin of the stem, exposing the tender core. Peel around the base of the artichoke too, removing the dark-green spots where the tough leaves were attached. Cut across the leaf tips, removing the top third of the artichoke. Slice the entire artichoke in half lengthwise, splitting the bulb and stem and drop the pieces into the acidulated water.

Bring a medium pot of water to a simmer. While the water is heating, season it well with a few tablespoons of salt. Juice the remaining half of the lemon. Set aside 1 tablespoon of the juice, and pour the remaining juice into the pot of water.

Drain the artichokes, and place them in the simmering water. Simmer the artichokes until tender, 6 to 9 minutes. Drain well. Heat the broiler.

To make a garlic aioli: Using an immersion blender, combine the egg yolks, a pinch each of salt and white pepper, 1 tablespoon water, 1 tablespoon lemon juice and minced garlic cloves in a 2-cup measuring cup or in the tall beaker used for immersion blenders. Stand the immersion blender in the measuring cup, then slowly pour in the oils so they settle on top of the other ingredients. With the blender held against the bottom of the glass, pulse until the mixture begins to emulsify, which will happen almost immediately. Continue to pulse, turning the blender a bit, but keeping it pressed against the bottom of the container. Keep pulsing until most of the mayonnaise is emulsified, less than 1 minute, then slowly plunge the blender a bit to mix thoroughly. Taste the aioli and adjust the seasoning and flavoring with additional salt, pepper and lemon juice as desired. This makes about 1 cup aioli.

Alternatively, to make the aioli using a whisk: In a large bowl whisk together the yolks, a pinch each of salt and white pepper, the water, the remaining tablespoon lemon juice and the minced garlic cloves. Whisking continuously, add the oils in a very, very slow stream until the aioli thickens and all of the oil is incorporated. Taste the aioli and adjust the seasoning and flavoring with additional salt, pepper and lemon juice as desired.

To prepare the gratin: In a large bowl using a spatula, gently fold the aioli into the whipped cream to make a mousseline sauce. Gently fold in the grated Parmigiano-Reggiano. Taste the mousseline sauce and adjust the flavorings and seasonings as desired.

Arrange the drained artichokes in a 11/2-quart shallow gratin dish and gently spoon over the mousseline. Place the gratin under the broiler just long enough to lightly brown the top of the sauce, 1 to 3 minutes depending on the broiler. Remove from heat and serve.

Nutrition information per each of 10 servings:

Calories348Fat34 gSodium91 mg Carbohydrates9 g

Saturated fat9 gProtein3 gCholesterol80 mgDietary fiber6 g

Serves 4.

Note: Amaretti are Italian almond macaroon-like cookies and can be found in well-stocked markets and specialty cooking stores. Cream cheese, crème fraîche, Greek yogurt or sour cream can be substituted for the mascarpone.

• 8 amaretti cookies, finely crumbled

• 4 generous cups diced fresh fruit, cut into bite-size pieces (small berries can be left whole)

• 1 (8-oz.) container mascarpone cheese, at room temperature

• 1 tsp. amaretto or citrus liqueur

• 2 tsp. cornstarch

Directions

Heat the broiler and set a rack about 4 inches beneath the heating element.

Divide the crumbled amaretti among 4 individual gratin dishes or shallow ramekins. Divide the fruit evenly over the top, gently pressing the top of the fruit into an even layer.

Place the gratin dishes under the broiler and cook just until the top of the gratins start to brown, 1 to 2 minutes. Remove from heat and cool on a rack for 5 minutes before serving.

Nutrition information per each serving:

Calories404Fat28 gSodium36 mgCarbohydrates36 g

Saturated fat14 gProtein6 gCholesterol71 mgDietary fiber4 g

ITALIAN SAUSAGE AND KALE GRATIN

• 3 tbsp. olive oil

• 1 lb. fresh mild Italian sausage, casings removed and crumbled

• 1/3 c. dry white wine

• 2 bunches (about 1 lb.) kale, stemmed and torn into large pieces

• 1/2 c. (1 stick) butter

• 2 c. milk

• 8 oz. fresh goat cheese

• 1 c. freshly grated Parmigiano-Reggiano

• 1 c. fresh bread crumbs

• 1 tbsp. minced fresh herbs (such as a combination of parsley, oregano and basil)

Directions

Heat the oven to 350 degrees.

In a large, heavy-bottom sauté pan, warm the olive oil over medium-high heat. Stir in the sausage and cook until browned on all sides and cooked through, about 5 minutes.

Add the wine and cook, scraping the flavoring from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Decrease the heat to medium.

Stir in the kale, one handful at a time. Cook the kale, stirring it in with the sausage, until it begins to wilt and turn a bright green. Continue adding kale by the handful until it is all added to the sauté pan and is just wilted. Do not overcook the kale. Remove from heat and set the pan aside.

Crumble the goat cheese into the sauce and whisk until the cheese is melted and the sauce is smooth, then stir in the sausage and kale. Remove from heat.

Spoon the mixture into a shallow, 2-quart gratin dish.

In a medium bowl, combine the Parmigiano-Reggiano, bread crumbs and minced fresh herbs. Pour over the 3 tablespoons melted butter and stir until the butter is evenly distributed to form the topping.

Sprinkle the topping evenly over the sausage and kale mixture.

Bake the gratin until the topping is golden-brown and the filling is bubbly, about 30 minutes. Cool slightly before serving.

Calories494Fat40 gSodium600 mgCarbohydrates15 g