When Mediterranean flavours meet the comfort of a classic oven-baked dish, the result is a rich, creamy gratin full of character. This recipe showcases Benso Artichoke Cream, enhanced with a drizzle ofBenso Organic Extra Virgin Olive Oil, creating a velvety gratin that pairs beautifully with roasted meats, grilled fish or simply a fresh green salad. Served with crusty artisan bread, it also makes a delicious vegetarian main course.
Ingredients (Serves 4)
- 8–10 artichoke hearts (freshly cooked or frozen)
- 200 g Benso Artichoke Cream
- 200 ml double cream (heavy cream)
- 80 g grated Parmesan cheese
- 50 g grated Gruyère cheese
- 2 tbspBenso Organic Extra Virgin Olive Oil
- 1 garlic clove
- A few sprigs of fresh thyme
- Sea salt and freshly ground black pepper
Method
Preheat the oven to 190°C (375°F).
Rub a baking dish with the cut side of the garlic clove, then brush it with one tablespoon of Benso Organic Extra Virgin Olive Oil.
Arrange the artichoke hearts evenly in the dish. In a bowl, combine the double cream with the Benso Artichoke Cream until smooth. Season lightly with salt and black pepper, then stir in a few thyme leaves.
Spread the mixture evenly over the artichokes. Sprinkle with the Parmesan and Gruyère cheeses, then drizzle with the remaining olive oil.
Bake for 25–30 minutes, or until the top is beautifully golden and bubbling. Allow the gratin to rest for 5 minutes before serving.
Benso Tip
For an elegant finishing touch, drizzle a little Benso Balsamic Vinegar over the gratin just before serving. Its delicate balance of sweetness and acidity perfectly complements the creamy artichokes and savoury cheeses. For added texture, finish with toasted pine nuts or chopped walnuts. Enjoy this comforting Mediterranean classic with a crisp white wine and warm rustic bread for a truly memorable meal.
Enjoy!