Lemony Artichokes au Gratin

Name: Lemony Artichokes au Gratin
Yield: serves 8
Ingredients: 1 cup (2 sticks) unsalted butter, melted; 4 (14-ounce) cans quartered artichoke hearts, drained (about 6 cups artichokes); 1 cup thinly sliced green onions, white part only (about 2 large bunches); 1 teaspoon Cajun seasoning; 1/4 teaspoon red pepper flakes; 1/2 teaspoon freshly ground black pepper; 1/4 cup freshly squeezed lemon juice (about 2 medium lemons); Dash of Tabasco sauce; 3 cups freshly grated Parmesan cheese; 1 cup shredded Monterey Jack cheese; 1 1/2 cups panko (Japanese) breadcrumbs

December 14, 2011

This simple, delicious side dish was inspired by a meal at one of my favorite Gulf Coast outposts, Stingaree Restaurant. This casual Bolivar Peninsula eatery (there’s a bait shop on the ground floor) serves all-you-can-eat Gulf blue crab, oysters on the half shell, shrimp in many guises, and a seeming barge-load of other fresh seafood dishes. Stingaree is proof that you can’t keep a good thing down—it was among the first to reopen following hurricane Ike, the ferocious September 2008 storm that leveled much of the peninsula. The building was damaged, but unlike many of the peninsula’s structures, it wasn’t swept away, and the owners managed to reopen just five months post-Ike. I like to serve this with any simple fish or shellfish preparation. Try it with Big Easy Whole Flounder, page 73, or Champagne-marinated Shrimp Boil, page 67.

Recipe notes

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