White Bean and Artichoke Gratin with Fennel, Lemon, and Aged Cheese Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Grease a medium baking dish with the butter and set aside.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and fennel with a pinch of salt, and cook for 8 minutes until tender and lightly golden.

3. 3

   Add the garlic and fresh thyme to the skillet. Cook 1 minute more, stirring, until fragrant.

4. 4

   Stir in the artichoke hearts, white beans, lemon zest, lemon juice, Dijon mustard, black pepper, and vegetable broth. Cook for 3 to 4 minutes so the flavors combine.

5. 5

   Lower the heat and add the heavy cream and 60 g (2 oz) of the grated aged cheese. Stir gently for 2 minutes until creamy. Taste and adjust with salt.

6. 6

   Transfer the mixture to the prepared baking dish and spread it into an even layer.

7. 7

   In a bowl, combine the rustic bread crumbs with the remaining tablespoon of olive oil, the fresh parsley, and the remaining 30 g (1 oz) grated aged cheese. If the fennel bulb had tender fronds, chop and add them as well.

8. 8

   Scatter the bread and cheese topping over the gratin without pressing it down too much.

9. 9

   Bake for 20 to 22 minutes at 220 °C / 425 °F, until the filling is bubbling and the top is deeply golden.

10. 10

    Let rest for 5 minutes before serving so the gratin sets slightly and is easier to portion.