Lemony Artichokes au Gratin
This simple, delicious side dish was inspired by a meal at one of my favorite Gulf Coast outposts, Stingaree Restaurant. This casual Bolivar Peninsula eatery (there’s a bait shop on the ground floor) serves all-you-can-eat Gulf blue crab, oysters on the half shell, shrimp in many guises, and a seeming barge-load of other fresh seafood dishes. Stingaree is proof that you can’t keep a good thing down—it was among the first to reopen following hurricane Ike, the ferocious September 2008 storm that leveled much of the peninsula. The building was damaged, but unlike many of the peninsula’s structures, it wasn’t swept away, and the owners managed to reopen just five months post-Ike. I like to serve this with any simple fish or shellfish preparation. Try it with Big Easy Whole Flounder, page 73, or Champagne-marinated Shrimp Boil, page 67.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Using a pastry brush, lightly coat the bottom of a large gratin dish with a bit of the melted butter. Spread the artichoke hearts evenly over the bottom of the gratin dish and sprinkle with the green onions.
Step 2
In a bowl, stir together the remaining melted butter, Cajun seasoning, red pepper flakes, black pepper, lemon juice, and Tabasco. Add the Parmesan, Monterey Jack, and panko crumbs and stir to combine. Spoon the mixture evenly over the artichokes.
Step 3
Bake until the breadcrumb-butter mixture is golden brown and the casserole is hot throughout, 20 to 30 minutes. Serve immediately.
do it early
Step 4
The gratin can be assembled up to 1 day ahead, then covered and refrigerated. Bake just before serving.
