Artichoke, poblano chile and onion gratin: Alcachofas gratinadas con chile poblano y cebolla

Karen Hursh Graber

Fresh or frozen artichoke hearts are good sautéed, and even better with poblano chiles and green onions. This is a tasty side dish with a simple main, such as chicken cutlets.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, sliced into thin crescents (lunitas)
• 2 cloves garlic, minced
• 2 medium poblano chiles, roasted, peeled, seeded and torn into strips
• 1 pound frozen, canned, or steamed artichoke hearts (not marinated) drained
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup chicken or vegetable broth
• ½ cup grated gouda or Chihuahua cheese (queso menonita in Mexico)
• ½ cup dried breadcrumbs
• 2 tablespoons melted butter

Preheat the oven to 400°F.

Heat the olive oil in a large skillet. Add the onion and sauté until transparent. Add the garlic and poblano chiles. Continue cooking for another minute. Add the artichoke hearts and cook until they begin to brown a bit on the edges, stirring to combine all ingredients. Add broth and stir to moisten the mixture.

Place the artichoke mixture in a buttered gratin dish. Top with cheese and breadcrumbs. Drizzle melted butter over all. Bake 10-15 minutes, or until golden brown and bubbly.

Serves 4 as a side dish.