White Bean and Artichoke Gratin with Lemon Herb Crumb and Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Heat 1 tbsp / 15 ml olive oil in a large skillet over medium heat. Add the leek and a pinch of salt, and cook for 5-6 minutes until tender. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the artichoke hearts and sauté for 2 minutes. Add the white beans and 1 tbsp / 15 ml lemon juice. Toss gently, cook for 1 minute, and remove from the heat.

4. 4

   In a medium saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in the warm milk, whisking to prevent lumps. Cook for 3-4 minutes until the sauce thickens slightly.

5. 5

   Add 80 g / 2/3 cup of the fontina, 25 g / 1/3 cup of the Parmesan, the nutmeg, half of the lemon zest, 1/2 tsp salt, and the black pepper to the saucepan. Stir until smooth.

6. 6

   Transfer the bean, artichoke, and leek mixture to the baking dish. Pour the cheese sauce over it and gently mix to distribute evenly.

7. 7

   In a bowl, combine the breadcrumbs with the remaining 40 g / 1/3 cup fontina, the remaining 15 g / 3 tbsp Parmesan, the parsley, the thyme, the remaining lemon zest, and 1 tbsp / 15 ml olive oil.

8. 8

   Sprinkle the breadcrumb and cheese topping evenly over the gratin. Bake for 20-22 minutes at 200 °C / 400 °F, until bubbling and golden. For deeper color, broil for 1-2 additional minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving. Finish with a few drops of the remaining lemon juice over the top to brighten the flavor.