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🍽️ Asparagus and Artichoke Cheese Gratin

250 kcal · 30 min · 4 servings

Ingredients

• 6 large artichokes
• 2 shallots
• 1 kg white asparagus
• 125 g cream cheese
• 60 g grated Emmental cheese
• 100 ml vegetable broth
• 3 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Break off the stems from the artichokes.
2. 2. Wash the artichokes thoroughly.
3. 3. Place the artichokes in a steamer basket over boiling water.
4. 4. Cover the pot and steam the artichokes for about 20 minutes.
5. 5. Remove the artichokes from the steamer.
6. 6. Let the artichokes cool down completely.
7. 7. Peel the shallots.
8. 8. Finely chop the shallots.
9. 9. Wash the asparagus.
10. 10. Peel the asparagus thoroughly.
11. 11. Cut off the tough ends of the asparagus.
12. 12. Bring salted water to a boil.
13. 13. Cook the asparagus spears for about 15 minutes until tender-crisp.
14. 14. Drain the asparagus.
15. 15. Shock the asparagus with cold water.
16. 16. Let the asparagus drain well.
17. 17. Remove all leaves from the cooled artichokes.
18. 18. Remove the inner fuzz (fibrous parts) from the inside of the artichokes.
19. 19. Keep only the firm artichoke bottoms.
20. 20. Heat the olive oil in a pan.
21. 21. Add the artichoke bottoms and shallots to the hot pan.
22. 22. Sauté the vegetables for a few minutes.
23. 23. Season the vegetables with salt and pepper.
24. 24. Grease a baking dish.
25. 25. Place the steamed vegetables and asparagus into the greased baking dish.
26. 26. Pour the broth over the vegetables in the dish.
27. 27. Distribute the cream cheese portions over the vegetables.
28. 28. Sprinkle the whole thing with grated Emmental cheese.
29. 29. Preheat the oven to 250 degrees.
30. 30. Place the baking dish in the hot oven.
31. 31. Bake the gratin for about 10 minutes until golden brown.

Nutrition per serving

• kcal: 250
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 12 g