Ever since i stumbled on "a dreamy artichoke gratin" as a description of one of the dishes in Suzanne Goin’s Lucques restaurant i became restless. Her book includes several gratins but none of them looked like a possible candidate for approximation except for the fennel one. I made and posted about it before but honestly though tasty it’s more rustic than dreamy. And then suddenly i see a recipe for artichoke/swiss chard gratin in Hamersley’s Bistro Cooking. Well silky swiss chard is an epitome of dreaminess. But wait a min: don’t i have generous leftovers of roasted radicchio from yesterday?… Allez cuisine!
Rich and complex in flavor, without being overloaded with cream or cheese, it was a great dish indeed.