Artichoke Heart Gratin with Ground Meat

Ingredients

• 400 g Frozen artichoke hearts (thawed beforehand)
• 300 g Ground meat (beef) (can be replaced with turkey or lamb)
• 1 unité Onion (peeled and sliced)
• 2 gousses Garlic cloves (finely chopped)
• 1 unité Carrot (grated)
• 1 branche Celery stalk (finely chopped)
• 100 g Frozen peas (thawed)
• 2 unités Tomatoes (diced)
• 2 c. à soupe Fresh parsley (chopped)
• 30 ml Extra virgin olive oil (for cooking)
• 30 g Butter (for the béchamel)
• 30 g All-purpose flour (for the béchamel)
• 300 ml Whole milk (added gradually)
• 1 pincée Nutmeg (optional)
• à goût Salt
• à goût Ground black pepper
• 50 g Grated cheese (Gruyère or Emmental) (optional, for gratin)

Instructions

1. Steaming the artichoke hearts

   Thaw the artichoke hearts, place them in the steamer basket, lightly salt and steam until tender but still firm (about 12 minutes).

   Time: PT12M

2. Preparing the vegetables

   Slice the onion, chop the garlic, grate the carrot, chop the celery, dice the tomatoes and set aside the already thawed peas.

   Time: PT10M

3. Sauté the aromatics

   In a pan, heat 2 tbsp olive oil over medium heat, add the onion, garlic, carrot and celery. Sweat for 5 minutes until lightly golden.

   Time: PT5M

   Temperature: Medium

4. Cooking the meat and vegetables

   Add the ground meat to the pan, season with salt and pepper, crumble the meat and brown for 5 minutes. Stir in the tomatoes, peas, parsley and simmer for 5 minutes until the mixture is homogeneous and slightly reduced.

   Time: PT10M

   Temperature: Medium

5. Preparing the béchamel

   Melt the butter in a small saucepan over low heat, add the flour all at once and whisk for 1 minute to form a roux. Gradually pour in the milk while continuously whisking to avoid lumps. Season with salt, pepper and add a pinch of nutmeg. Cook 5‑7 minutes until thickened, then remove from heat.

   Time: PT7M

   Temperature: Low

6. Assembling the gratin

   In each mini ramekin, spread a thin layer of béchamel, place an artichoke heart, add a generous spoonful of the meat filling, top with a bit more béchamel and, if desired, sprinkle with grated cheese.

   Time: PT5M

7. Gratinating in the oven

   Preheat the oven to 180°C. Bake the ramekins for 15 minutes until the top is golden and bubbling.

   Time: PT15M

   Temperature: 180°C

8. Resting and serving

   Remove the gratins from the oven, let rest for 5 minutes before serving so the béchamel sets.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

18 g

Fiber

5 g