Artichokes Au Gratin Recipe
Artichokes Au Gratin Recipe photo by Taste of Home

Artichokes Au Gratin Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 4-6 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 190 calories, 13 g fat (8 g saturated fat), 72 mg cholesterol, 513 mg sodium, 10 g carbohydrate, trace fiber, 8 g protein.


  1. 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.
  2. 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.
  3. Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through. Yield: 4-6 servings.
Originally published as Artichokes Au Gratin in Country October/November 2001, p51

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Reviewed Nov. 26, 2012

"This was easy and unique. We added some chopped mushrooms (cuz we love mushrooms in everything) and it was amazing. Also reheats well as leftovers."

Reviewed Sep. 17, 2011

"I make this every year for Christmas and my family just loves it."

Reviewed Sep. 7, 2010

"REAL GOOD! There is so much sauce, you could easily use three cans of artichokes."

Reviewed Nov. 25, 2009

"This was so good, were making it for thanksgiving. The only thing I would add is more cheese, also it tastes better the next day."

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