Lemony Artichoke and Onion Gratin

Ingredients

• 4 tablespoons olive oil 
• 1 large onion yellow cut into 1/4 " slices
• 30 ounce artichoke hearts rinsed drained canned
• 1 large garlic clove minced
• 1 teaspoon optional: lemon shredded finely
• 1 cup wine dry white
• 3 tablespoons parsley snipped
• 1 teaspoon herbs de provence 
• 1 serving kosher salt 
• 1 serving pepper fresh
• 0.5 cup breadcrumbs 
• 0.5 cup mozzarella cheese shredded
• 0.3 cup parmesan cheese grated

Equipment

• bowl
• frying pan
• oven

Directions

1. Butter-spray 1 1/2 quart au gratin dish.
2. In a large saute pan, heat 2 tablespoons of olive oil over medium heat.
3. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes.
4. Add artichokes, garlic, and lemon peel and cook 1 minute.
5. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
6. TOPPING.
7. Combine breadcrumbs and cheeses in a small bowl.
8. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
9. Preheat oven to 350 degrees.
10. Transfer artichoke mixture to prepared dish.
11. Sprinkle with topping.
12. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden.
13. Serve warm.