LEMONY ARTICHOKE AND ONION GRATIN

4 tablespoons olive oil
1 large yellow onion, cut into 1/4-inch slices
2 (9-ounce) packages frozen artichoke hearts, or 2 (15-ounce) cans artichoke
hearts, rinsed and drained
1 large clove garlic, minced
1 teaspoon fine-shredded lemon peel
1 cup dry white wine or vegetable broth
3 tablespoons snipped flat-leaf parsley
1 teaspoon herbes de Provence
Kosher salt and fresh-ground black pepper, to taste
1/2 cup fresh bread crumbs
1/2 cup shredded mozzarella cheese
1/4 cup fresh-grated parmesan cheese

Preheat oven to 350 degrees F. Generously butter a 1 1/2-quart au gratin dish.

In a nonreactive large saute pan, heat 2 tablespoons olive oil over medium heat. Add onions, stirring occasionally, 5 to 10 minutes until beginning to caramelize.

Add artichokes, garlic and lemon peel and cook 1 minute. Add wine, parsley and herbes de Provence; bring to boil. Cook 10 minutes to reduce by half. Season with salt and pepper.

In a small bowl combine the bread crumbs and the cheeses. Drizzle remaining 2 tablespoons olive oil over the crumb mixture; toss until bread crumbs have absorbed all the oil. Season with more pepper; set aside.

Transfer the artichoke mixture to the prepared dish. Sprinkle with crumb topping.

Bake 20 to 30 minutes or until cheese is melted and top is golden. Serve warm.

Makes 4 to 6 servings
Adapted from source: Gratins: Savory and Sweet Recipes From Oven to Table by Tina Salter, Paul Moore, and Catherine Jacobes