My friend Eric was visiting Boston earlier in the month (from DC) and it was so great to see him, and it reminded me of this recipe that he shared with me.
Artichoke and pea gratin
Source: Eric Shipley
Serves: 4-6, I’m guessing
Ingredients
1 Tbsp butter
1 Tbsp flour
1¼ cup low-fat milk
9 ounces frozen artichoke hearts (thawed)
1 cup peas (fresh or frozen [thawed])
½ tsp salt
½ tsp lemon zest
Parmesan or Gruyere cheese
Directions
1. Whisk butter and flour in an ovenproof skillet over medium-high heat…make roux.
2. Add your milk, whisk together till boiling.
3. Stir in your remaining ingredients…minus the cheese.
4. Top with grated parmesan or gruyere and broil till golden.
Kara Cooks and Eats 