Artichoke Bottoms au Gratin


Makes 8

  • 8 medium artichokes
  • 2 lemons, cut in half
  • 1 sprig thyme
  • 1 teaspoon whole peppercorns
  • 1 small bay leaf
  • 4 cups Bechamel Sauce
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper
  • 4 slices prosciutto, cut in half crosswise


The Artichoke Bottoms And The Bechamel Sauce Can Be Prepared The Day Before You Need Them, Then Assembled And Baked Just Before Serving.

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