Fennel, Leek and Artichoke Gratin
Fennel with its sweet anise-like flavor is the star of this gratin -- sautéed alongside sweet leeks and artichoke hearts and then baked in a thyme cream sauce topped with a crunchy coating of panko bread crumbs and gruyere. Brightly finished with lemon zest and fennel fronds.
Equipment
- gratin dish or casserole
- large saute pan
Ingredients
- 3 tablespoons olive oil divided
- 2 fennel bulbs sliced thinly by hand or with a mandolin, fronds reserved
- 2 leeks white bulb and light green part, sliced in ½” rounds
- 2 cloves garlic minced
- 2 teaspoons fresh thyme minced
- 1 can 14 oz of artichoke hearts, drained and quartered
- ½ cup dry white wine or vermouth substitute chicken broth
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper
- 4 oz Gruyere cheese grated
- ½ cup panko breadcrumbs
- 3 anchovy fillets minced
- Zest of 1 lemon
- Chopped fennel fronds or fresh parsley for garnish
Instructions
- Adjust an oven rack to the middle position. Preheat oven to 400°F. Butter a gratin dish.
- Heat olive oil in a large skillet set over medium heat. Add fennel and leeks and sauté until softened, about 10 minutes.
- Add garlic and thyme and sauté for one minute. Add wine deglazing pan and cook until reduced by half.
- Add artichoke hearts and heavy cream and bring to a simmer, stirring to combine, about two minutes. Add salt and pepper to taste. Transfer to a gratin dish.
- In a medium bowl, combine breadcrumbs, gruyere, anchovies (if using), 1 Tablespoon olive oil, salt and pepper
- Sprinkle bread crumb mixture evenly over the top.
- Bake in oven until the topping is golden and crisp, about 30 minutes.
- Top the gratin with lemon zest and fennel fronds and serve warm.