Artichoke and green garlic gratin
Step 1 Trim the artichokes down to the hearts: Using a sharp knife, cut away the tough outer leaves until you see only light green at the base. Cut away about the top half-inch of the artichoke tip.
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Ingredients
- 6 extra-large or 8 large artichokes
- Juice of 2 large lemons
- Salt
- 2 tablespoons butter plus extra for the pan
- 2 to 3 stalks green garlic, trimmed and thinly sliced
- 2 tablespoons flour
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- Freshly ground black pepper to taste
- 2 tablespoons panko
- 1 teaspoon chopped flat-leaf parsley
- 1/4 cup freshly grated Parmigiano-Reggiano
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