artichoke gratin toasts

As someone who claims that her favorite food on earth is artichokes, it’s strange that this cooking website boasts so few recipes that feature them, that the last one was over 5 years ago, and I came to the conclusion years later that I liked it better without the artichokes. Something is not adding up. But while I like to believe that I cook what I want — it’s all about me, me, me, baby — and not solely that which will please a real or imagined audience, the reality is that it’s not much fun to make food that few people get as excited about as you do. It would be like inviting everyone you knew to a viewing party on the latest Science Channel documentary on, say, how rolling luggage is made only to find that all of your friends were simultaneously, apologetically busy that night. (WTH, you want us to return to the dark ages of lifting luggage by hand?)

what you'll need
cooked until tender, patted dry

When it comes to artichokes, most people are divided into a few camps: those that do not like them and are wrong (uh, in my opinion) and those that have tasted their delicious magnificence for what it is. But, even in the pro-artichoke camp, very few people have the patience required for all of the pesky trimming, paring, thorns and fuzzy chokes of preparing them for a relatively small yield of heart for the price. Sure, you can buy prepared artichokes, either oil-packed in jars or brine-packed in cans, but neither taste like much more to me than their respectively slick/tinny confines.

just a little potato, for bulk
creamed potatoes + lemony artichokes

And, then there are frozen. A few years ago, I discovered that Trader Joes, appropriately for a California company, carries absolutely stunning frozen artichoke hearts and have been doing my best since then to find ways to use them. Two weeks ago, I dusted off this ancient recipe for a potato-artichoke gratin but used frozen artichokes instead of fresh and am here to say that it was superlative, amazing enough that I vowed to have more artichokes and gratin-ed potatoes in my life. Of course, a deep bubbling gratin of heavy cream, crisp-edged potatoes and excesses of sharp, melted cheese is not my weeknight reality, much as I wish it were. Things you can put on bread and pass off as dinner, however? Now we’re talking.

heaped, then more cheese

And so I pared the recipe down to its essence — lemony artichokes nestled against garlicky creamed potatoes with sharp cheese — reversed the proportion of potatoes to artichokes so that it’s mostly the latter, limited the cream, and heaped this all on whole-grain sourdough bread, broiling it until we had the most glorious of open-faced grilled cheese sandwiches and I’m sorry if this site goes dark for a while after this, but once you’ve found the only thing you want to eat for the next hereafter, there’s very little reason to stray. I’m sure you’ll understand once you try them.

artichoke gratin toasts

One year ago: Baked Eggs with Spinach and Mushrooms
Two years ago: Spinach and Smashed Egg Toast
Three years ago: Over-the-Top Mushroom Quiche
Four years ago: Blackberry and Coconut Macaroon Tart
Five years ago: New York Cheesecake
Six years ago: Artichoke-Olive Crostini
Seven years ago: Spring Panzanella and Lemon Yogurt Anything Cake
Eight years ago: Gnocchi with a Grater

And for the other side of the world:
Six Months Ago: Fall-Toush Salad
1.5 Years Ago: Purple Plum Torte
2.5 Years Ago: Cumin Seed Roasted Cauliflower with Yogurt
3.5 Years Ago: Pancetta, White Bean and Swiss Chard Pot Pies

Artichoke Gratin Toasts

If you have the patience for it, fresh artichoke hearts would be unquestionably wonderful here and I will include instructions (shortly!) for how to prep them below. As I mentioned above, canned artichoke hearts aren’t my favorite (they always taste a little metallic to me), but I suspect that well-rinsed and patted very, very dry, they might work well here as a replacement. I’ve chosen frozen artichokes here, however, because I find their taste to be the most authentic, and they cannot be easier to use. I buy mine at Trader Joe’s, but I’m sure other brands will work just fine here.

I remain obsessed with the massive whole wheat sourdough loaves that you can buy in quarters at Balthazar’s bakery on Spring Street or in Englewood, NJ or at any outlet of the Le Pain Quotidien chain, but of course any bread you enjoy eating will work well here too.

Yield: 6 large toasts

2 cups cooked, drained and chopped artichoke hearts (will start as 3 cups from a 12-ounce frozen bag, prep directions below)
1 medium (about 6 ounces) Yukon gold potato, peeled and diced very small (1/4 to 1/2-inch pieces)
1/4 cup heavy cream, plus up to 2 tablespoons more to taste
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
Few gratings of lemon zest
Juice of half a lemon
1 cup (2 1/2 ounces) finely grated aged Asiago cheese, though Parmesan or Pecorino should work well here too
6 slices hearty bread, your favorite kind (see Note up top for mine)
Parsley to garnish

Cook frozen artichokes on the stove artichokes in simmering water until firm-tender, which took 4 to 5 minutes for the brand I used. Drain well in a colander, then spread out on layers of paper towels and do you best to press all of the water out. You can keep them on towels while you prepare the other ingredients.

Cover diced potatoes with in inch of cold water and a few pinches of salt (using the same pot as the artichokes, because doing dishes is the worst) and set a timer for 8 minutes. Bring to a simmer and cook until potatoes are tender but not falling apart, usually about the allotted 8 minutes but go by texture, not timer. Drain potatoes, wipe out pot, and put cream, garlic, lemon zest, salt and pepper back in. Bring to a simmer and cook for one minute, stirring because this will be a tiny amount in a bigger pot. Add drained potatoes and cook together for 1 to 2 minutes more.

Chop drained and patted dry artichokes into bite-sized (about 1/2-inch) chunks and place in a large bowl. Season with salt and lemon juice to taste. Add potato-cream mixture and 3/4 cup grated cheese and stir to combine. Taste for seasoning and adjust salt and pepper if needed (will probably be needed). Add up to 2 extra tablespoons heavy cream if the mixture seems a little dry.

Heat the broiler on your oven, or simply your oven itself to 450°F. Arrange slices of bread on a foil-lined tray (for easy clean up) and heap artichoke-potato mixture evenly over slices. Sprinkle with reserved cheese, and bake or broil until browned and melty, anywhere from 5 minutes under a good broiler to 10 to 15 minutes in a less-intense oven. Eat hot and repeat again tomorrow.

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131 comments on artichoke gratin toasts

  1. You must be my artichoke loving soul sister. Ok, I’m a guy, that won’t work. But we are in the love artichoke camp and are always looking for new and inspirational ways to prepare them. Like the lemon zip you added Deb! You’re awesome.

  2. Nicole

    Looks amazing! I have wild mushrooms that I was going to use tonight for toasts…I may make this dish instead and include the mushrooms for extra deliciousness! BTW, what’s up with everyone making toasts these days? When did it become so trendy?

  3. deb

    Nicole — Ha! I was going to say something about the “toasts” trend and how much it seems to make food writers roll their eyes, but Things You Can Put on Toast is basically a savior of a weekday cooking and I will always love it. That said, I was going to call these “tartines” — that’s what they are to me, at least — but I think the idea is slightly less accessible with a French name.

  4. When my French in-laws came to visit last summer, my father-in-law latched on to my love of artichokes and they began showing up at every meal. First few days were fabulous, a full three weeks or straight-up artichoke themed snacks and meals was a bit much. Thrilled to be armed with a new recipe for their next visit!

  5. Liza

    This looks fantastic. Quick tip – You can buy reasonably priced frozen artichoke hearts at Middle Eastern markets. They typically are just the artichoke heart in one big piece without any of the leaves. This recipe is perfectly timed because I have some at home right now!

  6. Frozen! It has never occurred to me to get the frozen variety. Next time I’m at TJ’s I’ll have to pick up a bag because these look amazing. I could smash all the eye rolling trends together and have this for breakfast with avocado and an egg on it. Actually, that sounds kinda good ;)

  7. rachel

    What? No crispy egg on top?? ;) Anyways, am I right in assuming that the timing for cooking the frozen chokes is directly from the bag, not defrosted? I might put an egg on top and call it Perelman Benedict. Happy Spring and end to Matzah!

  8. Lauren

    Just made an artichoke “thing” yesterday for DIL’s B-Day party. It was quite good. It had been an age since I did anything with artichokes, and had forgotten that they are perfection in spring w/ a little lemon. Was going to make another batch, but now will try these. The other recipe has now been tried- and approved- as has a really old chicken & artichoke crepe one I used to make-for-every-occasion. That will get dusted off and probably de-calorized a bit for the next party too.This, however,is the perfect excuse to have more artichokes and disguise them as an actual meal. Yumm-o! You are an enabler,Deb, contributing to the delinquency of so many of us!

    P.S. Also made Red Wine Red Velvet cake yesterday…pretty as the picture and dee-lish. Had to leave it there…it would have been way too dangerous to have in my house, didn’t even one teensy slice “to go”.

  9. Deanna

    Just in case you were curious, the frozen artichokes also fry marvelously. Who needs french fries when fried artichokes exist?

  10. My absolute favorite single ingredient has got to be Israeli couscous, and I think I’ve made it… once(?) in the past year. Why do we do this to ourselves? I’ve never had artichokes, but this looks lovely (to be honest, put anything on toast and I am THERE)! I also clicked over and loved your fall toush salad (horribly unseasonal of me, but c’mon, the name sells itself!) and will be trying it ASAP :)

  11. Rachel

    Darnit, I just drooled on my keyboard. I love artichokes and Trader Joe’s is around the corner from my house. Oh darn.

    I wonder if my toddler will eat this, it’s worth a try seeing how he is a self proclaimed vegetarian these days.

  12. JanetP

    I adore artichokes. One of my husband’s favorite meals is a lamb shank and artichoke stew I found on Epicurious lo these many years ago. We have it all the time in the winter, and every year he’s sad when it gets too warm for it to be seasonal any more.

    And, of course, growing up my sister and I got a jar of marinated artichoke hearts in our Christmas stockings every year. So much better than candy canes.

    I think there are more of us that will watch that documentary on rolling suitcases than you thought, Deb!

  13. deb

    Deanna — Great to know! My next project was to see if they hold up to roasting or grilling to oblivion, my favorite thing to do with par-boiled mini (fresh) artichokes, but I was doubtful. I will be making them in the next week, now that I know!

    Barbara — Usually I’d say yes, but I’d be nervous here about using milk or half-and-half because of the lemon juice, which is likely to make it curdle (but not cream).

    nzle — Thank you, great tip. And now I will resume my fantasy of having authentic vignarola in Rome one Spring.

    rachel — I don’t know how I resisted, and yes, you can definitely put them in the boiling water still-frozen. I can clarify the language above.

    CL — Heh, maybe it’s that 2nd trimester (though maybe 3rd now?) burst of energy which for me this and last time, have been the best parts about pregnancy. (Okay, also, if we’re being honest: elastic-waist pants, 9 months free of even bothering to “suck in” and shiny Pantene-ish hair.)

  14. Ohh, fantastic as usual. My mother used to buy enormous jars of marinated artichoke hearts from Costco, and I would devour them with fervor. Also, praise hands for the Trader Joes freezers, because they’ve rescued me with everything from frozen figs to frozen macrons…and apparently frozen artichokes.

  15. I have never been more upset that I live no where near a Trader Joes!! I need these frozen artichokes in my life! Either way I am excited to try this recipe. As Jill said, perfect for meatless Monday.

  16. You are so hilarious and I love to read your posts. I haven’t tried Trader Joes Artichokes – but you can bet that now I will! Thanks for sharing your terrific recipe and I hope you will be able to pull yourself away from the artichokes long enough to post another recipe soon. Thanks!

  17. Mollis

    Sounds great and I can’t wait to make and eat it but can you help me out with the US versus UK measurements? Could you possibly convert cups to a weight measurement for the artichokes? I can’t get my head round how to measure something so bulky and gappy with any degree of acuracy in a cup measure and I’m a nervous cook looking to get things right the first time! Thanks!

  18. Rebecca

    Not to be nitpicky but it should be Englewood. Best part about living there was going to the outlet early Saturday morning!

  19. jan dash

    Yes, I’d love to try my hand at them only I have to wait six months for them to appear in the markets. Alas no Trader Vic or Balthazar on this side of the world and here it’s AUTUMN now. I’m going to rifle through my old Smitten Kitchen recipes while you can enjoy your smug Spring.

  20. Courtney

    Just following up on nzle’s comment – Fresh Direct (if you are feeling lazy and want your groceries delivered, ahem) also carries Birds Eye frozen artichokes in a 9oz size.

  21. Alice

    For those as tragically Trader Joes-less as I currently am, Kroger’s “Private Selection” brand carries frozen artichoke hearts as well, now a staple in my freezer.

  22. Yozhik

    My boyfriend and I were in Whole Foods this weekend admiring the beautiful, fresh artichokes in the front of the store. However, we didn’t buy any because we don’t know how to incorporate them into our cooking-but now that has changed! Thanks, Deb!

  23. Artichokes are my favorite food too! Asparagus is a close second. Growing up, my mom would always make artichokes in the spring when friends were over. She loved teaching them how to eat them. Still my faves.

  24. Julie

    I would like to ask the Deb and/or the Smitten Kitchen community a burning artichoke question: why are fresh artichokes so expensive?

    At my Kroger they cost about $3.50 each. Each. My mom used to make them for my sisters and me when we were kids and we loved them, but they couldn’t have been that expensive then, because my mom would never have spent that much.

  25. Susan

    This is great and I live where the artichokes grow. They are pretty cheap and you can also grow them in your yard if that is your thing! I love them and have been known to serve a pot of them steamed, for dinner. I saw them shipped by air when I lived on a Pacific Island and bought them because they cost the same as broccoli, about 6 dollars a pound!

  26. JP

    Yep, in CA we have artichokes growing in the backyard, or we can jog over to the Berkeley Bowl and get them in season for 6 for 99 cents. Always one of my favorite vegetables just steamed and the leaves and then bottoms dipped in mayo or melted butter. You know it is Spring in CA when it is artichoke time. Yum.

  27. Teresa

    I remember a Cooks Illustrated recipe for pasta with artichokes which suggests that if you want to used canned ones you can soak them in water for 15 minutes and then dry well to dilute the tinny taste. I haven’t tried it, but you can bet CI tried it six ways to Sunday!

  28. Vivian

    If you’re trying to reduce carbs, seems that this would work well as a gratin with a sprinkling of bread crumbs in lieu of sourdough. I buy artichoke hearts, both marinated and naked, from Costco but agree that the frozen hearts from TJ’s are definitely better.

  29. Vivian

    For those who wonder why artichokes are so pricey the answer is location, location, location. Yeah, everything is more expensive in coastal California but, what the heck, you pay more because life here is so much better! I love Manhattan, where I was born, but have never regretted moving west.

  30. Dahlink

    Vivian (#41), I made the trip in the opposite direction, from California to the East Coast, and I have no regrets. We have plenty of water here, btw. What will artichokes cost in sunny California when there is no water left?

  31. I’m not the biggest fan of artichokes, but I think it’s because I just don’t understand them. I’ve never bought/cooked them but maybe I should start by dipping one toe at a time and buying the frozen variety.

    These tartines look fabulous! Every great dish should have a tartine couterpart, not just potato gratin ;)

    Thank you!

  32. Tim in Manitoba

    Well. I had no idea artichokes could be bought frozen. I know, I must be a boy, who doesn’t spend nearly enough time in grocery stores. We live about a hundred miles from anywhere so canned or jars is about the only way I’ve ever enjoyed these delicious hearts. Super delicious as the “meat” on pizza. Dough, olive oil, artichokes, feta. Anyway, I’m off to IGA to see if the frozen variety can’t be had. Thank you for this recipe. It’s on the list for brunch or supper soon!

  33. ive actually never cooked with artichokes. I’ve rarely eaten them and I guess they make me a little nervous, but this recipe sounds so easy to follow that I might just try.

  34. Adrienne K

    I’ve bought frozen artichokes before and they always seemed tough and chewy, which I never experienced with the canned variety. Have you found this? I will try the Trader Joes frozen ones.

  35. Ruth

    Love artichokes but am cursed with cardiovascular disease. Is there any way to substitute the cream with something lease like a broth?

  36. Joyce

    These toasts sound delicious! Can’t wait to try them. My favorite thing to make with frozen artichokes is a spinach (and/or kale) artichoke gratin. Trader Joes sold out of the artichokes a few years ago and it was a long wait until the next harvest!

  37. Kimberly

    I made this for dinner last night and took one bite and realized it was a very posh spinach and artichoke dip that was ubiquitous at parties when I was a kid and in college. But with a much fresher flavor then I remembered!

  38. Kathleen

    y’all are killing me…living in the great state of Arkansas, not only do we NOT have Nordstrom or Sur la Table, we don’t have Trader Joes! I’ll have to ‘make do’ with artichoke hearts from Whole Foods (we DO have ONE of those!)

  39. MadeleineC

    It seems to me this is just a few eggs and some additional milk away from being a strata, too.! I love strata for brunch or a make-ahead supper, and had never thought of artichoke hearts as an alternative to broccoli or spinach. Thanks!

  40. Laceflower

    Oh Deb, you are so cruel; up here in Canada’s hinterland, I live in a capital city, there isn’t a hope of finding frozen chokes.

  41. Oh Deb!! I bow to you goddess of artichokes and the knowledge of them. I am of your second group. I tried making them once and said “What am I doing??” I am so glad you told me about Trader Joe and his artichokes — I’m going there Thursday and I’ll put that on the top of the list! Thank you, Thank you, Thank you!! Can’t wait to make Artichoke Gratin Toasts. Thank you for sharing!! Did I remember to thank you??

  42. Donna

    Oh please help me!! I am an avowed artichoke FREAK…and this simply looks way too YUM to let pass by….Does ANYONE out there across the pond, as yours truly, know of a good substitute for Yukon Gold potatoes?! I am in France…and this must be made!

  43. I’ve been obsessing about this recipe since it was posted yesterday. I keep coming back to look at it. I’ve always been terrified of artichokes, but frozen makes it seem less daunting.

  44. laura

    Made this today, minus the cream (I used the cooking liquid from the artichokes) and with parmesan (did you know Trader Joe’s sells at least two different ages of parmigiano reggiano?). It is exactly what my pregnant taste buds wanted. Exactly the right combo of creamy (even without the cream – the cheese does it for me), bright and fresh. I was a little skeptical of potatoes on toast, but they totally work here. I may decide to make it a little more primal-diet friendly and swap out the potatoes next time in favor of cauliflower.
    SK wins again.

  45. Maris

    My grandma used to call me and as k before every one of my visits to her, “What would you like me to make for you?” She did this with all 5 of us kids…My answer: STUFFED ARTICHOKES. So, in Ann Tropio’s name I share her recipe – it’s really easy… Mak a tomato sauce, enough to cover the artichokes WHOLE. Your tomato with onion and butter would be faboo. Take the artichoke and snip off the sharp points. Cut the bottom off flat. Spread out the leaves just a little and rinse really well in water – citrolate if you want, I never do. Stuffing: Mix together drained, canned tuna (yes, tuna), panko flake in about equal amounts, fresh flat leaf parsley (chopped nicely), and grated parmesan cheese maybe 1/2 as much as breadrumbs. Add egg and mix like a meat loaf. Starting from the bottom of each artichoke, open a leaf and deposit a little of this filling into it, you will want to be generous. Continue moving around the artichoke and up. The end product at this point will be quite a bit more bulbous than the naked artichoke. If you run out of filling – MAKE MORE, DUH! When you finish filling all of the artichokes, place them into a dutch oven type pan and cover with the tomato sauce. Heat to boiling, then SIMMER the Devil out of these things until a sampling of leaves here and there come off easily when you pull them. Sometimes an hour. I really don’t know – it seems to be different every time that I make them. When done, tear off a leaf with the filling and scrape it between your teeth. OMG!!! You will love it. Now the tomato sauce that I usually use is one that I make with lamb and chicken and because it’s meat-based, I simmer it til it’s reduced to about 3/4, so the taste may be different…but I love the idea of the weasy tomato butter onion sauce that I am going to try this mysef with that. I will report later. I hope you and your artichokoholic self get a chance o make these and enjoy them. Appreciate your blog.

  46. Maris

    REVISIONS for STUFFED ARTICHOKES: The filling should be salted and peppered to your taste and the consistency of, well, meat loaf before baking. Also, simmer COVERED.

  47. jayne

    Deb, you should try the spinach artichoke soup at Citarella! Maybe you could translate that for us? I’m out of NY, in Chicago for grad school, and desperately missing everything about food in NY!

  48. Robin

    I used to make this amazing artichoke hazelnut soup. My ex had it many years ago when he was in San Francisco for a conference and he somehow managed to get the recipe. Haven’t made it — or really thought about it — in years, but now am going to have to search my files and see if I can find it.

  49. deb

    Donna — I’ve always found that golden-fleshed potatoes (not sure the variety names, but I’m sure the narrower la ratte will work) were the standard in France. (Here, the standard is usually Russet/Idaho potatoes.)

    Vivian — You might just make a scaled-down version of the gratin that inspired it, no breadcrumbs necessary.

    Jessica — I hadn’t realized, although I can see why I was confused as they are headquartered in California, where over half their stores are, and a lot of their produce comes from there. My mother fell in love with Trader Joe’s in the 1980s. My grandparents lived in Southern California and my mom would find any excuse to shop there when we visited. She was so excited when they spread east.

    Rebecca — Thanks, now fixed.

  50. Kristina

    I’m trying to decide if I have the gumption to make this from fresh artichokes, as my artichoke plants are loaded right now. I always need inspiration this time of year, because they mostly come ripe in the space of a couple of weeks, and then the weather warms up and they bolt. Just boil them whole as usual, you think, and cut out the chokes and chop them? (Actually, that doesn’t sound like too much of a chore.)

  51. Julia

    Are the frozen ones at all briny? My boyfriend is a pretty adventurous eater, but has an aversion to anything that tastes pickled.

    1. deb

      Julia — No, that’s what I like about them. They’re just straight-up artichoke-flavored, nothing extra. (Which is also why you’ll want to season them well with salt and lemon.)

  52. This reminds me of my favorite breakfast in Santa Barbara at D’Angelos bakery…lemony artichoke purée over toasted olive bread and topped with a perfectly runny poached egg. I’ll have to try this topped with your crispy fried egg at home! Thanks for the inspiration (as always)!

  53. Yozhik

    How would goat cheese work instead of parmesan or asiago? I’ve actually had a broiled goat cheese artichoke dish at a tapas restaurant before, which is why I want to try it here. Is it an idea worth pursuing, or should I stick with the recommended cheeses? Thanks, Deb!

  54. Geetika

    Hey Deb! I love your recipes and would love to try this one out as well…just one challenge …couldn’t lay my hands on frozen artichokes and am a rookie with fresh ones :( So ,is there a chance I could pull off the recipe with the jarred/tinned ones instead …or the pickled ones …?

  55. Charlotte

    Deb, your artichoke heart stuffed shells are not 5 years old yet and although I cannot find the recipe in the site archives, I’m convinced I made it before I got my mitts on your lovely book and that somewhere in my file folder I have a print out of it from the website. In any case, I make that recipe all the time with some tweaks from time to time depending on what is in the cupboard. These toasts sound lovely and my artichoke loving husband would gladly eat these for dinner. And as I love anything on toast I’m all over this one as well.

  56. I work for an artisan bakery so tasty things on sourdough toast is always a win for me! I didn’t actually think about having it as a supper though, brilliant idea. I usually make an artichoke dip but I really like the idea of making it into something substantial for supper.

    I can’t seem to find anywhere with frozen artichokes (plus my freezer is the size of my fist) so will have to make do with patted dry tinned ones.

    Thanks for supper tonight!

  57. I just made your artichoke stuffed shells recipe a couple of nights ago for dinner. It’s long replaced the standby ricotta/mozzarella for stuffed shells at our house. Though we have started adding a scoop of marinara sauce at the table. We had an unexpected dinner guest that asked what an artichoke was as he sat down. I was momentarily stunned.

  58. ellabee

    Toasts make me sad. For three years, I was spoiled by having access to the best bread in the world — every week a couple at the other end of the county baked it in their outdoor wood-fired oven, often from flour ground at a nearby restored mill. It was more than worth the long drive to pick it up. Then they stopped, and for the last year-plus it’s only been available at the occasional festival. There’s nothing else you can buy in this small-town/rural area that even comes close. But this looks so excellent that I’m going to quit feeling sorry for myself and settle for the crustiest bread I can find in town.

  59. OMG! This looks fantastic. I too love artichokes. Thanks for the tip about the Trader Joe’s frozen artichokes. I’ve seen them in the freezer section and wondered whether they were a good substitute for fresh. Since there is no Balthazar’s in Chicago, I think I’ll try it on my own toasted Irish brown bread. I think the coarse texture will be a good contrast to the creamy gratin.

  60. Jill

    Made these tonight as a test run for this weekends happy hour appetizer. Definitely will not disappoint. A bunch of yummy goodness. To save a little bit of time I gave the artichokes a couple pulses in my food processor. Just a little easier on the hands for me.

  61. StaceyC

    This looks amazing and will be on my Sunday brunch menu!

    It reminds me a bit of my FAVORITE dip: Artichokes, chopped chiles, mayo and parmesan baked to until bubbly…best served with tortilla chips. Even self-professed artichoke haters can’t get enough of it.

  62. Lee

    Frozen artichoke hearts?!?! This just made my day! Definitely going to have to find those…and then make this recipe, which sounds delicious!

  63. Amy -Hunting Valley, Ohio

    Deb, artichokes may not be my absolute favorite food on earth but they’re in the top ten. I don’t mind fussing with trimming the fresh ones but I have never been able to remove a choke successfully. And so I am thrilled to hear of these Trader Joe’s frozen artichoke hearts as the canned version is barely OK. Thanks for the tip. This recipe looks divine. My husband isn’t such a fan of artichokes (but I married him anyway, he’s otherwise pretty great) so that means I get to eat it all.

  64. FarmerBarb

    Trader Joe’s has frozen artichokes!!!–I hadn’t even thought of looking for those. Now I’m going to have to not only make these gratins, but I need to revisit the mushroom-artichoke hearts quiche–I’ve been using the canned ones, and I can only imagine how much better the frozen variety must be!

  65. Emily

    Thanks, Deb, I made this for dinner last night and my husband and I really enjoyed it. The artichoke and potato combination seemed a little odd to me, and my husband commented on it as well, but I thought it worked out nicely. I went with the frozen artichoke hearts from Trader Joe’s (thanks for the tip!) and purchased a loaf of sliced sour dough bread while I was there. Made the meal even simpler to put together.

    1. Helen in CA

      Trader Joe’s PAIN PAULINE works quite well here. It’s 1/2 loaf of whole grain bread… my TJs they have it on a display stand along w/ specialty breads (like the brioche buns etc)

  66. I made this for date night and we enjoyed it. But a sharper, stronger cheese would have helped to enliven the starchy mix of potato and artichoke hearts. I also craved a touch of something hot like a smidgen of jalapeño. We’re having the leftovers tonight and I’ve made a spicy salsa as an accompaniment. As always, thank you for this blog, which I look forward to and make good use of.

  67. deb

    Hi Rae — What kind of cheese did you use? My aged asiago was strong and very salty, so I assumed it would be the same for others.

    Charlotte — Thank you, and yes, it’s a book recipe, not on the site. I haven’t made them in way too long!

    Geetika — Haven’t tried them here, but I’d start as I would for canned, rinsing them very well and patting them as dry as possible. You’ll want to adjust the seasoning and fat, as they come with ample amounts of both.

    Yozhik — It might work dolloped at the end but I’m not sure I’d bother baking with it. I find it gets grainy; it’s not really a melting/browning cheese.

  68. Ally

    This is a recipe that’s going directly into my cookbook! I love artichokes but I’ve never really know how to cook them properly and I’ve been getting some ideas from the net. Apparently the artichokes you choose can also affect the final result right? For those who are beginners like me in cooking artichokes here’s a useful article:
    Moreover, where could I find Asiago cheese in Spain? I’d never heard of it.

  69. Made this tonight – it was good! I didn’t have the full amount of Parmesan cheese, so I substituted with some pizza-blend cheese. It was good, but the parmesan would have been best since it would have lent a strong, savory flavor rather than just a mild cheese.

    Also, I think I added too much lemon zest, so do just go with a few gratings like she said.

    A great and filling dinner with a salad, I would make this again!

  70. Kristin

    I made this this week. It was good, but I think I would leave out the potatoes next time. They tasted like flavorless filler to me, and took away from the artichoke flavor. With it being on bread, I don’t think they’re needed. I would also add red pepper flakes next time. With those modifications, this would be the ultimate grilled cheese for artichoke lovers. (And based on Laura Jean’s advice, I used a very small amount of lemon zest, and it was the perfect amount lemony.)

  71. Pam

    Hi Deb,
    I made these toasts and then (finally!) made your stuffed shells from your book – I knew I would love them!!! I know this post isn’t about the shells, but I wondered what you thought of using the ingredients for a lasagna as opposed to the shells? I am hosting a party and lasagna feels much faster than the shells? Sorry if I should have asked someplace else – I wasn’t sure where to ask book recipe questions.
    Thanks for all you do – so excited for your next book!!

    1. deb

      Pam — What a delicious idea. Perhaps to spread the filling on the sheets and pour the bechamel between each layer? I don’t have time to work out the volumes right now, but you might need to adjust them. Otherwise, I agree it would be delicious.

  72. Leah

    Deb, maybe you can work your magic to secure the artichoke moussaka recipe from Pylos in the East Village. It is the most beautiful mix of artichokes, caramelized onions, creamy potatoes, and Greek-cheese bechamel. If you like artichokes (which, from making your stuffed shells recipe from the cookbook, I know you do!), you have to try it. And then get them to share the recipe so I don’t have to keep making treks downtown :)

  73. deb

    Sandy — I did not because I was using a very firm whole grain sourdough but if your bread is softer or you’re concerned, definitely run the slices under the broiler for a moment without the topping before cooking it with.

  74. katestest

    Have made before (and loved) as written – tonight we used the filling more as a salad/dip with toasted, cheesy (parmesan) bread on the side. Somewhat easier to eat as you can create “perfect” bites – but mostly it felt cooler on this hot summer night!

  75. Meghan

    In case you’re wondering if this works as a pizza topping… it does! (I added some fresh mozzarella cubes for gooiness).

  76. Helen in CA

    So, I’m thinking of making this for a dinner I’m catering for a bunch of folks on a week-end retreat. (in June, saying so ’cause I try to cook seasonally)

    Thoughts of what to serve w/? Many thanks.

  77. Andrea Davis

    Deb, I would love to hang out with you tonight and watch that science show on how rolling luggage is made, whilst eating artichoke gratin toasts. Then tomorrow, you can come to my house to watch that documentary about how fonts are created, whilst eating my house made chicken liver pate (frizzled sage leaves! Pink peppercorns!). I am not being sarcastic at all. I am a nerd and a foodie and I love all things Smitten Kitchen!

  78. Debra

    Thank you, thank you and thank you again for a no mayo in the dressing. Most recipes call for a mayonnaise base. This sounds fabulous and I’m making it this weekend.

  79. mavisroadtrip

    I am preparing for a high school graduation party and looking for easy appetizers. This looks delicious and I am thinking of warming the gratin in a shallow dish and serving with toast rounds as an appetizer, instead of individual toasted servings. I will let you know if it works out!

  80. Susan

    This was great and will be in our regular rotation. I had never cooked artichokes before, I used the frozen kind from TJs and it was not hard at all. I served it with a simple salad of romaine, avocado, and French dressing. Also, I made the artichoke/potatoe mixture during the day while my son was at school, put it in the fridge, and then just assembled and toasted right before we ate – it held up totally fine even after being in the fridge for a few hours.

    Thank you so much for having so many creative vegetarian recipes. We’re trying to reduce our meat consumption and this blog has been a huge help!

  81. Scott

    Thanks for the artichoke springboard. I only had sour cream and cheese grits so I used them, vice cream and potato, to much rejoicing from the family. Highly recommend.

  82. Meg

    Do you think this would work as a tart and, if so, should I blind bake the crust first and how long and what temperature to bake entire tart?

  83. Cellarmistress

    This was delicious! My bread didn’t get crusty, especially in the middle, but that didn’t stop us from eating all of it!

  84. barbara jaffe

    It was ok. I love artichoke and potato together, but this could have used less potato. Needed more cheese, cream, garlic. I’ll certainly try again.