Artichoke Heart Gratin with Ground Meat

Ingredients

• 800 g Frozen artichoke hearts (Thawed beforehand)
• 2 c. à soupe Extra virgin olive oil (For cooking the vegetables and meat)
• 1 piece Onion (Thinly sliced)
• 1 piece Carrot (Coarsely grated)
• 1 stalk Celery stalk (Cut into small dice)
• 2 cloves Garlic (Finely chopped)
• 300 g Ground meat (beef or blend) (Can be replaced with veal or plant-based mince)
• 2 pieces Tomatoes (Diced)
• 100 g Frozen peas (Thawed)
• 2 c. à soupe Fresh parsley (Chopped)
• to taste Salt
• to taste Ground black pepper
• 30 g Butter (For the béchamel)
• 30 g All-purpose flour (For the béchamel)
• 500 ml Whole milk (Added gradually)
• 1 pinch Nutmeg
• 50 g Grated cheese (optional) (Parmesan or Gruyère, sprinkled before baking)

Instructions

1. Steaming the artichoke hearts

   Place the artichoke hearts in the steamer basket, add a pinch of salt to the water, cover and steam until tender (about 10 minutes).

   Time: PT10M

2. Preparing the meat filling

   Heat 2 tbsp olive oil in a pan. Add the sliced onion, grated carrot and diced celery, sauté for 5 minutes. Stir in the chopped garlic, then the ground meat, cook until nicely browned (5 minutes). Add the diced tomatoes, peas, parsley, season with salt and pepper, then simmer for 5 minutes while stirring.

   Time: PT15M

3. Preparing the béchamel

   In a saucepan, melt the butter over medium heat (2 minutes). Add the flour all at once and stir for 2 minutes to form a white roux. Gradually pour in the milk while whisking constantly to avoid lumps. When the sauce thickens, season with salt, pepper and a pinch of nutmeg. Continue cooking for 5 minutes, stirring, until smooth.

   Time: PT11M

4. Assembling the gratin

   Preheat the oven to 180°C. In each mini ramekin, place a thin layer of béchamel at the bottom, add the artichoke hearts, cover with the meat filling, then top with another layer of béchamel. Optionally sprinkle with grated cheese.

   Time: PT5M

5. Baking

   Bake the ramekins for 15 minutes until the top is lightly golden and bubbling.

   Time: PT15M

   Temperature: 180°C

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Frozen artichoke hearts: Fresh artichoke hearts
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Onion: Shallot
• Instead of Carrot: Grated zucchini
• Instead of Celery stalk: Celeriac
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Ground meat (beef or blend): Cooked red lentils (for vegetarian version)
• Instead of Tomatoes: Canned crushed tomatoes (100 g)
• Instead of Frozen peas: Fresh peas
• Instead of Fresh parsley: Chives
• Instead of Butter: Margarine
• Instead of All-purpose flour: Rice flour (gluten‑free version)
• Instead of Whole milk: Unsweetened almond milk
• Instead of Nutmeg: Ground nutmeg
• Instead of Grated cheese (optional): Vegan grated cheese

Equipment Needed

• Steamer or steam basket
• Frying pan or sauté pan
• Saucepan for béchamel
• Whisk
• Wooden spatula
• Chef's knife
• Cutting board
• Vegetable grater
• Mixing bowls
• Mini ramekins or gratin dish
• Oven
• Kitchen gloves
• Fine sieve or chinois (optional)

Critical Steps — Do Not Skip

• Steaming the artichoke hearts to achieve a tender texture
• Making a lump‑free béchamel
• Baking until the surface is golden but not burnt

Chef Tips from the Video

• Use freshly chopped parsley just before assembling to retain its color
• Sprinkle a little gluten‑free breadcrumbs on top for an extra crunchy gratin
• Serve the gratin with a lemony green salad to balance the dish.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for 3 to 4 days

Freezer: Not recommended because of the béchamel, but if needed, freeze up to 1 month and reheat gently in the oven

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the béchamel and the filling the day before and keep them separate in the refrigerator
• The artichoke hearts can be cooked ahead and quickly reheated before assembling