What are the main ingredients in Domaine Des Dieux’s Artichoke Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

What is the nutritional information of Domaine Des Dieux’s Artichoke Bake?

Calories: 833, Carbs: 132 grams, Fat: grams, Protein: 38.4 grams, Sugar: 25.7 grams, Salt: 1521 grams

How do I prepare Domaine Des Dieux’s Artichoke Bake?

GRAB A SERVING SPOON: Dish up the cheesy artichoke & spinach bake. Side with the toasted baguette rounds and any remaining lemon wedges. Garnish with the chopped parsley. BUTTERY BAGUETTE: While the artichokes & onion are roasting, spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. ZESTY ARTICHOKE BAKE: Arrange the halved artichokes and the onion wedges in an oven-proof dish (deep enough for the bake). Coat in oil and season. Drizzle over a squeeze of lemon juice. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roast has 10 minutes to go, remove from the oven. Mix through the rinsed spinach and the cheese sauce. Scatter over the breadcrumbs and the grated hard cheese. Return to the oven and bake for the remaining time until golden. CHEESY BECHAMEL: Preheat the oven to 200°C. Place a pan over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Mix through the grated garlic and the grated mozzarella cheese. Remove from the heat and season.

What should be prepared from my kitchen to make Domaine Des Dieux’s Artichoke Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter

Domaine Des Dieux’s Artichoke Bake

Name: Domaine Des Dieux’s Artichoke Bake
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter

You will heart-emoji this artichoke hearts, onion wedges, homemade cheesy sauce & spinach bake, Chef! Topped with a golden layer of panko breadcrumbs, sided with toasted baguette rounds, and finished with freshly chopped parsley.

Domaine Des Dieux’s Artichoke Bake

with toasted sourdough baguette rounds

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Artichoke Hearts
Cake Flour
Fresh Parsley
Garlic Clove
Garlic Cloves
Italian-style Hard Cheese
Lemon
Lemons
Low Fat UHT Milk
Mozzarella Cheese
Onion
Onions
Panko Breadcrumbs
Sourdough Baguette
Sourdough Baguettes
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter

Photo of Domaine Des Dieux’s Artichoke Bake

Serves 1

CHEESY BECHAMEL
Preheat the oven to 200°C. Place a pan over medium heat with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Mix through the grated garlic and the grated mozzarella cheese. Remove from the heat and season.
ZESTY ARTICHOKE BAKE
Arrange the halved artichokes and the onion wedges in an oven-proof dish (deep enough for the bake). Coat in oil and season. Drizzle over a squeeze of lemon juice. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roast has 10 minutes to go, remove from the oven. Mix through the rinsed spinach and the cheese sauce. Scatter over the breadcrumbs and the grated hard cheese. Return to the oven and bake for the remaining time until golden.
BUTTERY BAGUETTE
While the artichokes & onion are roasting, spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
GRAB A SERVING SPOON
Dish up the cheesy artichoke & spinach bake. Side with the toasted baguette rounds and any remaining lemon wedges. Garnish with the chopped parsley.

Fresh Parsley - 3g
Sourdough Baguette - 1
Italian-style Hard Cheese - 20g
Panko Breadcrumbs - 20ml
Spinach - 40g
Lemon - 1
Onion - 1
Artichoke Hearts - 100g
Mozzarella Cheese - 30g
Garlic Clove - 1
Low Fat UHT Milk - 100ml
Cake Flour - 10ml

Download the Recipe

Serves 2

CHEESY BECHAMEL
Preheat the oven to 200°C. Place a pan over medium heat with 60g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Mix through the grated garlic and the grated mozzarella cheese. Remove from the heat and season.
ZESTY ARTICHOKE BAKE
Arrange the halved artichokes and the onion wedges in an oven-proof dish (deep enough for the bake). Coat in oil and season. Drizzle over a squeeze of lemon juice. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roast has 10 minutes to go, remove from the oven. Mix through the rinsed spinach and the cheese sauce. Scatter over the breadcrumbs and the grated hard cheese. Return to the oven and bake for the remaining time until golden.
BUTTERY BAGUETTE
While the artichokes & onion are roasting, spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
GRAB A SERVING SPOON
Dish up the cheesy artichoke & spinach bake. Side with the toasted baguette rounds and any remaining lemon wedges. Garnish with the chopped parsley.

Fresh Parsley - 5g
Sourdough Baguettes - 2
Italian-style Hard Cheese - 40g
Panko Breadcrumbs - 40ml
Spinach - 80g
Lemon - 1
Onion - 1
Artichoke Hearts - 200g
Mozzarella Cheese - 60g
Garlic Cloves - 2
Low Fat UHT Milk - 200ml
Cake Flour - 20ml

Download the Recipe

Serves 3

CHEESY BECHAMEL
Preheat the oven to 200°C. Place a pan over medium heat with 90g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Mix through the grated garlic and the grated mozzarella cheese. Remove from the heat and season.
ZESTY ARTICHOKE BAKE
Arrange the halved artichokes and the onion wedges in an oven-proof dish (deep enough for the bake). Coat in oil and season. Drizzle over a squeeze of lemon juice. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roast has 10 minutes to go, remove from the oven. Mix through the rinsed spinach and the cheese sauce. Scatter over the breadcrumbs and the grated hard cheese. Return to the oven and bake for the remaining time until golden.
BUTTERY BAGUETTE
While the artichokes & onion are roasting, spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
GRAB A SERVING SPOON
Dish up the cheesy artichoke & spinach bake. Side with the toasted baguette rounds and any remaining lemon wedges. Garnish with the chopped parsley.

Fresh Parsley - 8g
Sourdough Baguettes - 3
Italian-style Hard Cheese - 60g
Panko Breadcrumbs - 60ml
Spinach - 120g
Lemons - 2
Onions - 2
Artichoke Hearts - 300g
Mozzarella Cheese - 90g
Garlic Cloves - 3
Low Fat UHT Milk - 300ml
Cake Flour - 30ml

Download the Recipe

Serves 4

CHEESY BECHAMEL
Preheat the oven to 200°C. Place a pan over medium heat with 120g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out the flour, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, add an extra splash of water. Mix through the grated garlic and the grated mozzarella cheese. Remove from the heat and season.
ZESTY ARTICHOKE BAKE
Arrange the halved artichokes and the onion wedges in an oven-proof dish (deep enough for the bake). Coat in oil and season. Drizzle over a squeeze of lemon juice. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the roast has 10 minutes to go, remove from the oven. Mix through the rinsed spinach and the cheese sauce. Scatter over the breadcrumbs and the grated hard cheese. Return to the oven and bake for the remaining time until golden.
BUTTERY BAGUETTE
While the artichokes & onion are roasting, spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
GRAB A SERVING SPOON
Dish up the cheesy artichoke & spinach bake. Side with the toasted baguette rounds and any remaining lemon wedges. Garnish with the chopped parsley.