This gratin consists of artichoke bottoms stuffed with beef and topped with a white sauce made with green onion and cheese. A delicious seasonal gratin that's both hearty and light!
INGREDIENTS
6 blanched artichoke bottoms
2 tablespoons of grated cheese
Sauce:
10g of butter
2 tablespoons of olive oil
2 chopped green onions
40g of flour
250ml of milk
250ml of vegetable stock
30g of Camembert
Salt and pepper
Joke:
150g of minced beef
1 small grated onion
Salt and pepper
2 tablespoons of chopped parsley
1 tbsp breadcrumbs
STEPS:
1/ Prepare the stuffing: Mix together all the ingredients for the stuffing and stuff the artichoke bottoms.
2/ Prepare the sauce In a saucepan, melt the butter, add the oil, and sauté the onions. Stir in the flour, then gradually add the milk and stock, mixing with a wooden spatula. Add the Camembert and seasoning. Bring to a boil and simmer until the sauce thickens.
3/ Pour half the sauce into a gratin dish, arrange the stuffed artichokes on top and cover them completely with sauce. Sprinkle with grated cheese and bake the gratin at 180°C for 20 to 25 minutes.
