Artichoke and Shrimp Gratin Recipe

Shrimp and Artichoke Gratins — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Active Time:

50 mins

Total Time:

1 hr 40 mins

Yield:

4 servings

A marriage between risotto and soubise (a velvety onion sauce of French origin), these miniature Italian- and French-inspired gratins are filled with sweet onions, artichoke hearts, and arborio rice. Onions are the unsung hero of this dish. Keeping the pot covered locks in steam and gives the onions a meltingly tender texture as they slowly cook down in rich butter. The onions help bind the rice, and with an extra touch of crème fraîche, these gratins hit the peak of luscious creaminess. You’ll find it hard to put down your spoon.

Frequently Asked Questions

What is gratin?

Gratin refers to any dish that is topped with a cheese or a breadcrumb mixture and heated, typically under a broiler in the oven, until a golden brown crust forms. In this case, the rice mixture is topped with a blend of panko (Japanese breadcrumbs) and cheese before heading into the oven.
What else can I cook with marinated artichoke hearts?

A jar of artichoke hearts is useful to keep in your pantry. It’s a great way to enjoy artichokes when they go out of season, and you can use them in salads, dips, soups, and atop pizzas.

Notes from the Food & Wine Test Kitchen

Rotating the baking sheet holding the ramekins from back to front about halfway through baking helps ensure even browning on the panko mixture. For a less seafood-forward gratin, swap the clam juice for vegetable broth.

Make ahead

While this recipe is best when made and eaten the same day, you can make the onions in advance. Onions can be stored in an airtight container in the refrigerator for up to two days, but we do recommend reheating them covered in a Dutch oven over low before continuing with step 2 of the recipe.

Suggested pairing

We love a rich, balanced white Burgundy, such as Louis Latour Bourgogne Chardonnay, with this decadent gratin.

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Ingredients

1/4 teaspoon saffron threads
1/2 cup dry white wine
5 tablespoons unsalted butter, divided
2 large yellow onions, very thinly sliced (about 6 cups)
2 1/4 teaspoons plus a pinch of kosher salt, divided
1 cup uncooked arborio rice
1 (8-ounce) bottle clam juice (such as Bar Harbor)
12 ounces peeled and deveined raw large shrimp, chopped
1/3 cup panko
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1 (14.5-ounce) jar marinated quartered artichoke hearts
1 (8-ounce) container crème fraîche
1/4 cup chopped fresh tarragon (optional)
Microgreens, for garnish (optional)

Directions

Preheat oven to 325°F. Crush saffron threads between fingers, and place in a small bowl. Stir in wine; set aside.
Melt 4 tablespoons butter in a Dutch oven over medium. Add onions and 1/2 teaspoon salt. Cover and cook, stirring often, until onions are very tender but not browned, about 20 minutes. Add rice and saffron mixture; cook, stirring constantly, until wine is absorbed, about 1 minute. Add clam juice; cook, stirring constantly, until liquid is mostly absorbed, about 4 minutes. Remove from heat, and cover Dutch oven tightly with aluminum foil.
Transfer Dutch oven to preheated oven, and bake until rice is tender and liquid is absorbed, about 15 minutes. Uncover Dutch oven; stir in shrimp and 1 teaspoon salt. Cover and let stand at room temperature until shrimp are partially cooked, about 10 minutes. Meanwhile, microwave remaining 1 tablespoon butter in a small microwavable bowl until melted, about 20 seconds. Stir in panko, 2 tablespoons Parmesan, and a pinch of salt; set aside.
Increase oven temperature to 425°F. Drain artichokes, reserving 1/4 cup marinating liquid; discard remaining marinating liquid. Uncover Dutch oven, and stir in artichokes, reserved 1/4 cup marinating liquid, crème fraîche, tarragon (if using), remaining 3/4 cup Parmesan, and remaining 3/4 teaspoon salt. Divide mixture evenly among 4 (16-ounce) ramekins, and sprinkle evenly with panko mixture. Place ramekins on a baking sheet.
Bake gratins at 425°F until tops are golden brown, about 15 minutes. Let stand 10 minutes before serving. Garnish with microgreens, if desired.