Bittersweet Artichoke & Endive Gratin with Black Garlic
This sophisticated gratin showcases the earthy bitterness of artichokes and endives, elevated by the deep, umami sweetness of black garlic. A creamy, herbaceous béchamel binds the tender vegetables, creating a luxurious and complex dish perfect for a discerning palate.
Prep Time
95 min
Difficulty
Hard
Servings
4
Calories
420 kcal
Instructions
- 1
Prepare the artichokes: If using fresh artichokes, trim the tough outer leaves, cut off the top inch, and remove the fuzzy choke. Peel the stems and rub with lemon juice to prevent browning. If using canned or jarred artichoke hearts, drain them well. Cut the artichoke hearts into bite-sized pieces. (10 minutes)
~10 min - 2
Prepare the endives: Trim the bases of the endives, remove any wilted outer leaves, and cut them in half lengthwise. Scoop out the bitter core. (5 minutes)
~5 min - 3
Blanch the endives: Bring a large pot of salted water to a boil. Add the endive halves and blanch for 3-4 minutes until slightly tender. Drain and pat dry. (5 minutes)
~5 min - 4
Mince the black garlic cloves into a paste. (2 minutes)
~2 min - 5
Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, without browning. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in the minced black garlic, thyme, tarragon, nutmeg, salt, and pepper. Cook for another 2 minutes. (15 minutes)
~15 min - 6
Combine the ingredients: In a large bowl, gently toss the prepared artichoke pieces and blanched endive halves with about two-thirds of the béchamel sauce. (3 minutes)
~3 min - 7
Assemble the gratin: Pour the mixture into a greased gratin dish. Spread the remaining béchamel sauce evenly over the top. Sprinkle with grated Gruyere cheese. (5 minutes)
~5 min - 8
Bake the gratin: Preheat your oven to 375°F (190°C). Cover the gratin dish tightly with aluminum foil. Bake for 20 minutes. (20 minutes)
~20 min - 9
Brown the top: Remove the aluminum foil and bake for another 10-15 minutes, or until the top is golden brown and bubbly. (15 minutes)
~15 min - 10
Rest before serving: Let the gratin rest for 5-10 minutes before serving to allow the flavors to meld and the sauce to set slightly. (10 minutes)
~10 min
Tips
- For an even deeper bitter flavor, you can briefly sauté the endives in a little butter before adding them to the gratin.
- This dish pairs beautifully with roasted poultry or a simple piece of pan-seared white fish.
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