Ingredients

  • 8 ounces thick sliced bacon
  • 1 pound leeks, sliced
  • 1 tablespoon garlic, minced
  • ¼ cup dry white wine
  • 16-18 ounce frozen artichoke hearts, thawed , quartered
  • 1 cup heavy cream
  • 1 cup Gruyere cheese, shredded
  • ½ cup Italian bread crumbs
  • 1 tablespoon fresh parsley
  • 2 teaspoons lemon zest
  • 1 teaspoon garlic, minced
  • 2 teaspoons olive oil

Directions

Coat six ramekins with non-stick spray and place on cookie sheet. Cook bacon until crisp, diced. In 2 T on drippings, sweat leeks and 1 T garlic, about 5 minutes, covered.
Deglaze the pan with wine and reduce liquid. Add artichoke and cream. Heat through, stir in cheese, bacon, salt and pepper. Put in ramekins.
Combine crumbs, parsley, zest and garlic in bowl. Stir in oil. Top artichokes and bake at 425° for approximately 15-20 minutes.

Source

Servings/Yield