Artichoke Panade
From mystic_river1 16 years ago
- 120 minutes to make
- Serves 6
At first sight I thought: stale bread, lots of onions, some greens, more time in the oven than I care to spend waiting, so strange, so plebian, so ugly… it has to be good.
Ingredients
- olive oil shopping list
- 2 bunches of kale, washed shopping list
- 2 leeks, sliced into rounds shopping list
- 2 yellow or Spanish onions, sliced into rounds shopping list
- 2 cans of artichokes, drained shopping list
- 1 round or oblong loaf of day-old artesian wheat bread shopping list
- 1 ½ cup of veggie broth shopping list
- 1 ½ cup of milk or soy milk, veggie broth, and / or white wine (or combination of any / all) shopping list
- splash of soy sauce shopping list
- salt and fresh ground pepper shopping list
- ½ tsp nutmeg shopping list
- 1 – 2 cup grated gruyere or soy cheese shopping list
How to make it
- Kale: Wash the kale well and knife the curly leaves away from the kale stalks. Chop roughly.
- Add a little olive oil to a large wok/pot and heat the kale over medium-low, turning often, until wilted, about 20 minutes.
- Onion and Artichokes: Add some olive oil to a skillet/wok and cook the onions over medium-low heat, turning often, until wilted.
- Drain the cans of artichokes and squeeze each heart lightly over the sink to get rid of any excess liquid. Chop and add to the wilted onion to heat through.
- Bread: Dice the bread into 1 inch cubes. Doing this the day before would make the bread staler and give the casserole even more texture.
- Liquid: Heat the broth, milk, and/or white wine to equal 3 cups in a saucepan until almost boiling. Add a dash of salt, a splash of soy sauce, a generous few grinds of pepper, and the nutmeg.
- Putting it all together: Layer a 9×13” sized casserole thusly: 1/3 of the bread cubes, ½ of the kale, ½ of the onions and artichokes, the second 1/3 of the bread, remaining ½ of the kale, remaining ½ of the onion and artichokes, remaining 1/3 of the bread cubes on top. Pour the hot liquid over carefully, trying to soak every bread cube. Sprinkle the cheese over.
- Top with a piece of foil and bake in a 250 degree oven for, 2 hours.
ready to eat
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