"Found this in the Baltimore Sunpapers, happened to have all the ingredients, and the whole family enjoyed it."

Ingredient :

• 4tablespoons olive oil
• 1large yellow onion, cut into 1/4 " slices
• 2(15 ounce) cans artichoke hearts, rinsed and drained
• 1large garlic clove, minced
• 1teaspoon finely shredded lemon, rind of
• 1cup dry white wine
• 3tablespoons snipped parsley
• 1teaspoon herbes de provence
• kosher salt
• fresh ground pepper
• ¹⁄₂cup breadcrumbs
• ¹⁄₂cup shredded mozzarella cheese
• ¹⁄₄cup grated parmesan cheese

Directions :

• Butter-spray 1 1/2 quart au gratin dish.
• In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add onion, stirring occasionally, until beginning to carmelize, 5-10 minutes. Add artichokes, garlic, and lemon peel and cook 1 minute. Add wine, parsley, and herbes de Provence: bring to boil. Reduce by half, about 10 minutes. Season with salt and pepper.
• TOPPING.
• Combine breadcrumbs and cheeses in a small bowl. Drizzle remaining olive oil over crumb mixture; toss until breadcrumbs have absorbed all oil. Season with more pepper.
• Preheat oven to 350 degrees.
• Transfer artichoke mixture to prepared dish. Sprinkle with topping. Bake at 350 degrees 20-30 minutes or until cheese is melted and top is golden. Serve warm.