- 100 g artiskokhjerter, store stykker deles i to
- 1 forårsløg, kun det grønne, skåret i fine skiver
- ½-1 tsp. olivenolie
- 1 ss rasp
- 3 ss fintrevet parmesanost
- 1 drys timian
- 1 drys oregano
- 1 ss mayonnaise
- 1½ ts citronsaft + 1 nip revet citronskal
- Lidt finthakket hvidløg
Preheat oven to 325F/170C.
Cut larger artichoke hearts in half lengthwise so they’re all the same size. Use olive oil to grease 2 small gratin dishes or 1 medium sized baking dish. (I made this in an 8.5 x 8.5 inch square baking dish and also in the 2 small 7 inch round gratin dishes in the photos.) Arrange artichoke hearts in a single layer in the oiled dish, then sprinkle finely sliced green onions over the artichokes and season with salt and fresh ground black pepper.
Mix together bread crumbs, grated Parmesan cheese, and dried herbs. (If the cheese isn’t finely grated you might want to buzz it in a mini-processor for a minute or two like I did.)
Whisk together the mayo, lemon juice, lemon zest, and garlic; then mix in half of the bread crumb/cheese mixture. Use a rubber scraper to spread this over the top of the artichoke hearts, setting aside the rest of the bread crumb/cheese mixture. Cover the dishes with foil and bake in 325F/170C oven for 30 minutes. Remove from oven and increase temperature to 375F/190C. Remove foil and sprinkle the remaining bread crumb/cheese mixture over the top of each dish. Put back into oven and bake about 25 minutes more, or until the topping is lightly browned, and the dish is hot clear through. Serve hot or warm and wait for compliments!