By Tyler and I had our first real argument this week. Not a fight. An argument. There is a difference and I have known the difference since I was old enough to understand that not all raised voices mean the same thing. A fight is when someone is trying to win. An argument is when two people are trying to figure something out and it gets loud before it gets clear.
It was about Christmas. I do not have traditions. He has a house full of them. His mother starts decorating before Thanksgiving and there are specific cookies that have to be made by specific people and everyone comes home for Christmas Eve and it is warm and loud and expected. I said I did not know how to be inside something like that. He heard something wrong in what I said and said something back that was also slightly wrong and we went in circles for an hour in the kitchen while the pasta water boiled.
We figured it out. That is the point. We sat down and ate the pasta and figured it out. He said I did not have to perform anything, I just had to show up. I said I did not know what showing up looked like when there was nothing in me to match it against. He said we would figure it out together. That is what he always says and what I am still learning to believe.
Made pasta with butter and garlic and breadcrumbs. The simplest thing. When you need dinner and your head is full, you make the simplest thing and you sit down and eat it and you figure things out.
The pasta that night had breadcrumbs on it — browned in butter with garlic until they turned gold and smelled like something you could trust. That texture, that simplicity, is what I keep coming back to when the evening feels heavier than expected. Artichokes Au Gratin is the same kind of recipe: a few honest ingredients, a breadcrumb crust that does the work, and something warm that comes out of the oven right when you need it. I made it a few nights later when I was still turning the conversation over in my head, and it helped in the same quiet way the pasta had.
Artichokes Au Gratin
Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4
Ingredients
- 2 cans (14 oz each) artichoke hearts, drained and halved
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Lemon wedges, for serving
Instructions
- Preheat the oven. Heat oven to 400°F. Lightly grease a shallow baking dish with olive oil.
- Arrange the artichokes. Place the drained and halved artichoke hearts cut-side up in a single layer in the prepared baking dish. Season with salt and black pepper.
- Make the breadcrumb topping. In a small skillet over medium heat, melt 2 tablespoons of the butter. Add the minced garlic and cook for 1 minute until fragrant. Add the breadcrumbs and stir to coat, toasting for 2–3 minutes until lightly golden. Remove from heat and stir in the Parmesan, parsley, and red pepper flakes if using.
- Top and dot with butter. Spoon the breadcrumb mixture evenly over the artichoke hearts. Cut the remaining tablespoon of butter into small pieces and dot over the top. Drizzle lightly with olive oil.
- Bake. Transfer the baking dish to the oven and bake for 20–25 minutes, until the topping is deep golden brown and the artichokes are heated through.
- Serve. Remove from the oven and let rest for 2 minutes. Serve warm with lemon wedges on the side for a little brightness.
Nutrition (per serving)
Calories: 210 | Protein: 7g | Fat: 12g | Carbs: 20g | Fiber: 5g | Sodium: 480mg