Asparagus Gratin with Artichokes and Cheese

Ingredients

• 6 large artichokes
• 2 shallots
• 1 kg white asparagus
• 125 g cream cheese
• 60 g grated Emmental
• 100 ml Vegetable broth
• 3 tbsp olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Break off the stems of the artichokes, wash them and steam in a steamer basket over boiling water for about 20 minutes covered. Remove and let cool.

2. 2.

   Peel and finely chop the shallots. Wash the asparagus, peel thoroughly, trim the ends. Boil the asparagus spears in salted water for about 15 minutes until al dente, drain, shock in cold water, and set aside to dry.

3. 3.

   Remove all leaves and inner choke from the artichokes, leaving only the hearts.

4. 4.

   Heat olive oil in a pan and sauté the artichoke hearts with the shallots, seasoning with salt and pepper. Combine everything with the asparagus in a greased baking dish. Pour in the vegetable broth, spread the cream cheese over the top, sprinkle with grated Emmental, and bake at 250°C for about 10 minutes until golden brown.