Recipe: Lemony Artichoke and Onion Gratin
Description: Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it.
Ingredients: [{"text": "4 tablespoons olive oil"}, {"text": "1 large yellow onion, cut into 1/4 \" slices"}, {"text": "2 (15 ounce) cans artichoke hearts, rinsed and drained"}, {"text": "1 large garlic clove, minced"}, {"text": "1 teaspoon finely shredded lemon, rind of"}, {"text": "1 cup dry white wine"}, {"text": "3 tablespoons snipped parsley"}, {"text": "1 teaspoon herbes de provence"}, {"text": "kosher salt"}, {"text": "fresh ground pepper"}, {"text": "1/2 cup breadcrumbs"}, {"text": "1/2 cup shredded mozzarella cheese"}, {"text": "1/4 cup grated parmesan cheese"}]
Instructions: Butter-spray 1 1/2 quart au gratin dish.
In a large saute pan, heat 2 tablespoons of olive oil over medium heat.  Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes.  Add artichokes, garlic, and lemon peel and cook 1 minute.  Add wine, parsley, and herbes de Provence: bring to boil.  Reduce by half, about 10 minutes.  Season with salt and pepper.
TOPPING.
Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil.  Season with more pepper.
Preheat oven to 350 degrees.
Transfer artichoke mixture to prepared dish. Sprinkle with topping.  Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden.  Serve warm.
