Artichoke Hearts au Gratin
&
Côtes du Rhône

Enjoy delicious artichoke hearts au gratin with a Côtes-du-Rhône wine that's sure to bring you together!

CÔTES-DU-RHÔNE SELECTION

Artichoke Hearts au Gratin RECIPE

PREPARATION: 30 MINS | COOKING: 40 MINS | SERVES: 2

The image is split in half diagonally from top right to bottom left. On the left is a bottle of Côtes-du-Rhône red wine over a dark green background. On the right is a white dish of Artichoke Hearts au Gratin

INGREDIENTS

6 Camus artichokes
125g smoked bacon
1/2 wheel of Saint-Nectaire cheese
3 new potatoes
1 shallot
3 sprigs of parsley
breadcrumbs
salt
pepper

PREPARATION

Pre-heat the oven to 180°C.
Pare and turn the artichokes to remove the inedible parts. Keep only the heart with its choke and tender leaves.
Cook the hearts for 20 minutes in salted water with lemon. They should remain firm.
Add the potatoes.
Once the artichokes are cooked, easily remove the choke and the last leaves by hand.
Mash the potatoes and mix with the diced cheese, finely chopped bacon, and chopped shallot and parsley. Season with salt and pepper.
Place the artichoke hearts in a casserole dish and top with the mixture. Sprinkle with breadcrumbs.
Leave to bake in the oven for 10 minutes.

Tips for preparing artichokes: First, break the stem cleanly by hand to remove the stringy parts. Slice the head halfway down. Turn with a knife under and around the heart to the tender parts. Put the sliced parts in lemon juice as quickly as possible to prevent the artichoke from turning black.

CÔTES DU RHÔNE

Find out our selection of wines from the appellation

a close-up of a vineyard sloping over a hill with blue sky

TO ENHANCE THIS DISH: CÔTES DU RHÔNE

Vinified in red, the Côtes-du-Rhône have the particularity of being heady without being excessive, perfumed and fruity. The tannins combine power and finesse. Perfect to enhance the melt-in-the-mouth version of the Saint Nectaire in our recipe.

Not many people would disagree! Michel Chapoutier certainly knows how to surprise us. In association with the starred chef Yannick Alléno, he is developing a range of wines that are purely Rhône Valley.

Driven by shared convictions, Michel and Yannick join forces to offer the best of Rhône Valley gastronomy.

Passionate, these two put respect for the terroir at the heart of their approach, convinced that a wine never lives alone.

For Michel, the winegrower must put himself at the service of gastronomy.

As for Yannick, inspired and perfectionist, his cuisine reinvents tradition and combines classicism with modernity.

From this meeting was born a Chef's Range exploring the appellations of Saint Joseph, Crozes Hermitage and of course, from the heart of the Rhône, the Côtes du Rhône.

Two creative, pioneering and innovative men. Two men linked by a strong bond, that of the land.

To accompany their excellent Côtes du Rhône cuvée, the duo of great masters of the culinary arts propose a variant of our artichoke-based recipe:

For those who feel ready to make the 3 star chef's recipe, follow the link: Father Lathuile's chicken fricassee with artichoke and potatoes.

MICHEL CHAPOUTIER & YANNICK ALLENO

Find out our selection

CÔTES DU RHÔNE - YANNICK ALLENO & MICHEL CHAPOUTIER

And here is a cuvée with character! With this cuvée, the winning duo offers a unifying Côtes du Rhône: a red wine dominated by Syrah with an intense, fruity and spicy nose evoking the garrigue.

On the palate, the aromatic power is carried by the finesse of the silky tannins.

A persistent and explosive finish that fills the entire palate with notes of liquorice seduces.

Perfect with the emblematic cheese of the Auvergne in a melting version: the famous Saint-Nectaire.

Here is a complementary pairing that doesn't let the wine overpower the dish, and where our recipe doesn't overwhelm the subtlety of the wine.