Artichoke balsamico al forno

Serves: 6
Course: Side Dish
Cooking Time: 1 hr 0 mins
  • 2 x 280g jars of baby artichokes
  • 40g butter
  • 30g flour
  • 1 clove of garlic, peeled and chopped
  • 200ml milk
  • Sprig of thyme
  • 100ml cream
  • 2tbs balsamic vinegar
  • 1tsp golden caster sugar
  • Salt
  • Black pepper
  • 3tbs Parmesan, grated
  • 3tbs breadcrumbs

1 Set the oven to 185 degrees.

2 Drain the artichokes and pat them dry – you need to get rid of any excess oil.

3 Melt the butter in a pan and add the flour.

4 Cook for two minutes over a low heat, then add the garlic, milk and thyme.

5 Whisk the mixture until smooth, then add the cream.

6 When the mixture is gently bubbling, add the balsamic vinegar, sugar, salt and pepper.

7 Place the artichokes in a casserole dish, then pour the sauce on top.

8 Sprinkle the Parmesan and breadcrumbs on top, then bake in the oven for 30 minutes until crisp and golden.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford