(Active preparation time 45 minutes + 30 minutes cooking time in oven)
2 Cans of Cento Artichoke Bottoms (Net Wt. 14 oz.) packed in water (7 to 9 per can)
6 tbsp. unsalted butter
½ cup thinly sliced leeks, about 1/2 leek
4 oz. dry white wine
½ lb. Imported Gruyere, 2 cups shredded
Salt & black pepper to taste
1/8 tsp. Cayenne Pepper
1. Pre-heat oven to 350 degrees.
2. Drain the artichokes, place them in a food processor, and pulse chop for about 10 or 12 pulses. It should produce about 3 cups. Set aside.
3. Melt the butter in a small sauté pan on medium-low heat. Raise heat to medium, add the leeks and sauté until translucent, do not brown; then add the artichokes, season with salt and pepper to taste, and cook, stirring frequently, for about 6 to 8 minutes. Remove from the pan and set aside.
4. Add the wine and bring to boil, reduce heat to medium-low and slowly add the cheese, stirring constantly until melted. Shut the heat and add back the artichoke – leek combination.
5. Turn heat to medium –low, add the cayenne pepper and stir and cook for several minutes until thickened to a consistency similar to that of oatmeal.
6. Transfer the mixture to a small ramekin or cocotte and bake uncovered in the oven for about 30 minutes until the top is a light golden brown. Remove any excess oil that rises to the top and place under broiler for 2 to 3 minutes to lightly brown.
Serve with lightly toasted thinly sliced pieces of French baguette.
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