Start to finish: 45 minutes
For the gratin:
14-ounce can artichoke hearts, drained
14-ounce can hearts of palm, drained
1 tablespoon chopped fresh thyme
Zest of 1 lemon
½ cup heavy cream
½ cup grated fontina cheese
¼ teaspoon ground white pepper
12 ounces lump crab meat
1/3 cup panko breadcrumbs
¼ teaspoon sweet paprika
Pinch of salt
1 tablespoon butter, melted
For the salad:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
2 cups baby arugula
¼ cup fresh or dried cherries
2 tablespoons toasted almonds (optional)
Sea salt and ground black pepper
Heat the oven to 375 F. Place 2 shallow individual-sized casserole or gratin dishes on a baking sheet.
Chop the artichoke hearts and hearts of palm into ½-inch pieces. In a medium bowl, gently stir together the artichokes and hearts of palm with the thyme, lemon zest, cream, fontina, white pepper and crab. Spoon the mixture into the gratin dishes.
In a small bowl, stir together the breadcrumbs, paprika, salt and melted butter. Sprinkle over the gratins. Bake for 25 to 30 minutes, or until bubbling and golden.
While the gratins bake, make the salad. In a medium bowl, whisk together the olive oil, vinegar, mustard and maple syrup. Add the arugula, cherries and almonds and gently toss to coat. Serve topped with sea salt and black pepper.
Nutrition information per serving: 1,020 calories; 410 calories from fat (40 percent of total calories); 46 g fat (24 g saturated; 1 g trans fats); 280 mg cholesterol; 101 g carbohydrate; 13 g fiber; 13 g sugar; 58 g protein; 2,190 mg sodium.