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
Domaine Des Dieux’s Artichoke Bake
with toasted sourdough baguette rounds
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Domaine Des Dieux’s Artichoke Bake?
The preparation time for Domaine Des Dieux’s Artichoke Bake with toasted sourdough baguette rounds is between 20 and 35 minutes.
What is the total time required to make Domaine Des Dieux’s Artichoke Bake with toasted sourdough baguette rounds?
The total time required to make Domaine Des Dieux’s Artichoke Bake with toasted sourdough baguette rounds is between 30 and 45 minutes.
How many servings does Domaine Des Dieux’s Artichoke Bake provide?
4 servings
What are the main ingredients in Domaine Des Dieux’s Artichoke Bake?
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
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?
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
How many calories does Domaine Des Dieux’s Artichoke Bake have?
833 calories
How much fat content does Domaine Des Dieux’s Artichoke Bake have?
grams
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