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Artichokes Au Gratin Recipe

Artichokes Au Gratin Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 190 calories, 13g fat (8g saturated fat), 72mg cholesterol, 513mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 8g protein.

Reviews for Artichokes Au Gratin

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VNBoyd User ID: 6914642 109591
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."

lilnikki User ID: 4718469 89600
Reviewed Sep. 17, 2011

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

wendylepard User ID: 4942671 127654
Reviewed Sep. 7, 2010

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

chefcassy User ID: 4048213 81409
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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