Artichoke and Shrimp Gratins
Artichoke and Shrimp Gratins
Marinated artichoke hearts, shrimp, and crème fraîche pack these risotto gratins with luxe flavor and texture.
Ingreadient
- 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)
Direction
- 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.
