Artichoke Bottoms au Gratin

Ingredients

• 8 pieces artichoke bottoms (Use canned or freshly prepared artichoke bottoms. If using fresh, trim all leaves and the choke away, leaving only the flat base. If using canned, drain and pat dry before use.)
• 4 tablespoons gravy (A little gravy poured around the artichoke bottoms in the dish to prevent burning. Use a simple meat or vegetable gravy.)
• 4 tablespoons very finely sifted bread-crumbs (Bread-crumbs must be very finely sifted for an even, light crust. Use a fine sieve to remove any large pieces before using.)
• 4 tablespoons chopped mushroom (Chop mushrooms finely so they distribute evenly across the artichoke bottoms when dusted over.)
• 2 tablespoons parsley (Finely chop fresh parsley before using. Dried parsley may be substituted if fresh is unavailable.)
• 1 small shallot shallot (Use a little finely chopped shallot — just a small amount as only a little is needed. Peel and mince finely.)
• 1 pinch pepper (Freshly ground black pepper is ideal. Season to taste.)
• 1 pinch salt (Season to taste.)
• 8 small pieces butter (Place one small piece of butter on top of each artichoke bottom before baking. Use unsalted or salted butter according to preference.)

Instructions

1. 1Preheat your oven to 200°C (390°F) or to a hot setting. Have a shallow oven-safe baking dish (ideally silver or ceramic) ready. If using a ceramic or metal dish, that is perfectly fine as a modern substitute for the traditional silver dish.
2. 2Take your artichoke bottoms and arrange them neatly in a single layer on the baking dish, cup-side facing upward. Space them evenly so they are not overlapping — this ensures even cooking. If using canned artichoke bottoms, make sure they are well drained and patted dry with kitchen paper before arranging.
3. 3Pour a little gravy around (not over) the artichoke bottoms in the dish. The gravy should sit in the base of the dish surrounding the pieces — this keeps them moist during baking and prevents the bottoms from burning. Be careful not to flood the dish; just a thin layer around the pieces is sufficient.
4. 4In a small bowl, combine the very finely sifted bread-crumbs, finely chopped mushroom, finely chopped parsley, and finely minced shallot. Mix briefly to combine. Then evenly dust this mixture over the top of each artichoke bottom, covering the surface of each piece. Try to distribute the mixture as evenly as possible across all the pieces.
5. 5Lightly season the topped artichoke bottoms with a pinch of pepper and a pinch of salt. Sprinkle evenly across all the pieces. Be careful not to over-season — a light dusting is all that is needed, as the gravy and butter will also add flavour.
6. 6Take small pieces of butter and place one on the very top of each artichoke bottom. The butter will melt during baking, basting the topping and helping it develop a golden, lightly crisped surface. Make sure each piece has its own portion of butter.
7. 7Place the dish in the preheated oven and bake for ten minutes. The bread-crumb topping should turn lightly golden and the butter should have melted and moistened the crust. Check the dish at the ten-minute mark — the topping should look set and just beginning to colour. Do not overbake, as the artichoke bottoms can dry out.
8. 8Remove the dish from the oven using oven gloves. Serve the artichoke bottoms au gratin immediately while hot, directly from the baking dish. Take care when handling the hot dish.