Artichokes Gratin

Victorians and Edwardians favored nearly any dishes labeled au gratin, and cookery books of both eras included instructions for preparing most vegetables in this manner. Look for young artichokes, as older ones do not have enough flesh. Elongated artichokes, which are longer and more tapered than globe artichokes, are the best choice here—Violetta and Siena are two good varieties—but globe artichokes, which are more readily available, can also be used. When done well and with good pr