Artichoke and green garlic gratin Recipe - Los Angeles Times
Gratins have a bit of seasonal affective disorder. They turn up in fall and winter but disappear when the sun comes back out in springtime. Which is surprising considering how well everything at peak...
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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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