Artichoke, pancetta and spinach gratin topped with a walnut crunch
Ingredients
- 1 unsalted butter , for greasing
- 300g of cooked rice
Béchamel
- 40g of butter
- 40g of Doves Farm Plain White Flour
- 400ml of whole milk, room temperature
- 1 tsp Dijon mustard
- 1 pinch of freshly ground nutmeg
- 100g of Gruyere
Pancetta and Artichoke Mix
- 250g of pancetta
- 200g of artichoke hearts
- 1 dash of apple cider vinegar
- 200g of spinach
- 3 garlic cloves , minced
Walnut Crunch
- 50g of chopped walnuts
- 150g of breadcrumbs
- 25g of Parmesan
- 50g of mature cheddar
- 1 bunch of sage
Method
Preheat the oven to 200°C and lightly grease a medium sized skillet or baking dish
- 1 unsalted butter , for greasing
For the béchamel sauce, make a roux by melting the butter in a pan over a medium-low heat. Add in the flour and use a spatula to combine with the butter to make a paste. Cook until it becomes a light golden colour, then add in the milk while whisking constantly. Keep whisking and let the mix simmer until it thickens enough to coat the back of a spoon, then add in the mustard, grated Gruyère and ground nutmeg
- 40g of butter
- 40g of plain flour
- 400ml of whole milk
- 1 tsp Dijon mustard
- 100g of Gruyere
- 1 pinch of freshly ground nutmeg
Add some vegetable oil to a large pan on a medium heat, then add the diced pancetta and cook until crisp. Add in the chopped artichoke hearts then once golden, deglaze with the apple cider vinegar. Let this reduce, then add in the spinach and cook until softened. Turn the heat down to low, then add in the garlic and cook until fragrant
- 250g of pancetta
- 200g of artichoke hearts
- 1 dash of apple cider vinegar
- 200g of spinach
- 3 garlic cloves , minced
Once all the liquid has evaporated from the pan, pour the béchamel sauce over the pancetta mix and stir to combine. Season to taste with salt and pepper
Line the base of the skillet or baking dish with the cooked rice, then top with the artichoke mix
- 300g of cooked rice
In a separate bowl, mix together the chopped walnuts, breadcrumbs, grated parmesan, cheddar, and roughly chopped sage. Stir to combine and season lightly with salt and pepper
- 50g of chopped walnuts
- 150g of breadcrumbs
- 25g of Parmesan
- 50g of mature cheddar
- 1 bunch of sage
Generously sprinkle the walnut mix over the top of the skillet, then bake in the oven for 25 minutes until the top is golden brown
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Artichoke, pancetta and spinach gratin topped with a walnut crunch
