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1
Bring a large pot of water to a boil.
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2
Add the lemon juice and 2 tablespoons of salt.
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3
Snap off the stems of the artichokes and reserve.
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4
Trim the artichokes for all but their innermost leaves.
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5
Cut about 2 inches off the top of each artichoke and discard.
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6
Add the artichokes to the boiling water.
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7
Peel the tough outer skin off the stems and add the stems to the water.
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8
Place a small bread plate or other weight on top of the artichokes to keep them submerged.
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9
Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes.
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10
Drain and let cool.
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11
Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon.
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12
Cut the bottoms into quarters and the stems into 1/4-inch rounds.
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13
Heat the oven to 375 degrees F.
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14
Heat 2 tablespoons of the butter in a saute pan over medium-high heat.
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15
Add the onion and lower the heat to medium.
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16
Cook, stirring, until the onion is tender, about 7 minutes.
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17
Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
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18
Strip the leaves away from the stems of the Swiss chard.
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19
Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate.
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20
Heat the remaining butter in another saute pan over medium-high heat.
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21
Add the chard stems and cook for about 5 minutes.
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22
Add the leaves and continue to cook until the stems and leaves are tender.
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23
Season with salt and pepper.
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24
Drain the chard and add it to the artichokes and onion and toss to combine.
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25
Put the artichokes, onion and chard into a 1 1/2-quart gratin dish.
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26
Drizzle the cream and sprinkle the Parmesan over the vegetables.
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27
Season with salt and pepper.
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28
Bake until the cheese is melted and the cream is bubbling, about 15 minutes.
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29
Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes.
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30
Serve immediately.
