Artichoke Heart Gratin with Ground Meat
Artichoke Heart Gratin with Ground Meat is a medium French recipe that serves 4. 350 calories per serving. Recipe by Love of Cooking Soulef on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $13.02 total, $3.26 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains meat, Contains dairy products, Contains gluten, low-carb, low-calorie, high-fiber
Allergens: Milk (butter, milk, cheese), Gluten (flour), Celery
Ingredient Substitutions
- Instead of Frozen artichoke hearts: canned artichoke hearts, fresh artichoke hearts
- Instead of Ground meat (beef): ground turkey, ground pork
- Instead of Carrot: pre-grated carrot
- Instead of Celery stalk: celery heart
- Instead of Frozen peas: fresh peas
- Instead of Tomatoes: canned tomatoes
- Instead of Fresh parsley: dried parsley (½ tsp)
- Instead of Extra virgin olive oil: sunflower oil
- Instead of Butter: margarine
- Instead of All-purpose flour: whole wheat flour
- Instead of Whole milk: semi-skimmed milk, almond milk
- Instead of Nutmeg: ground nutmeg
- Instead of Grated cheese (Gruyère or Emmental): parmesan, cheddar
Equipment Needed
- Steamer or steam basket
- Frying pan
- Small saucepan for béchamel
- Whisk
- Chef's knife
- Cutting board
- Mixing bowl
- Mini ramekins (4)
- Oven
- Wooden or silicone spatula (optional)
- Sieve (optional)
Critical Steps — Do Not Skip
- Steaming the artichoke hearts
- Preparing the béchamel without lumps
- Reducing the meat filling
- Gratinating in the oven until golden brown
Chef Tips from the Video
- Add a hint of zesty lemon to the béchamel for extra freshness
- Use Parmesan for an even more flavorful gratin
- Sprinkle a little breadcrumbs before baking for extra crispness.
Troubleshooting
Lumpy béchamel
Strain the sauce through a fine-mesh sieve or use an immersion blender to smooth. Add a little hot milk if needed.
Filling too dry
Add a tablespoon of water or broth and simmer a few minutes.
Artichoke hearts too soft
Reduce steaming time to 8‑10 minutes or blanch quickly before steaming.
Storage
Refrigerator: Store leftovers in an airtight container, up to 3 days.
Freezer: Pack each portion individually, up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the béchamel and meat filling the day before and keep them separate in the refrigerator
- Artichoke hearts can be cooked ahead and reheated at assembly time
Last updated: August 20, 2026
