This gratin is an elegant first course that can be made in individual dishes or baked in a single large tray. Use either frozen or unflavored canned artichokes hearts to make this dish—a way to quickly get to the heart. The artichoke hearts are first lightly sautéed in olive oil and butter, to bring out their flavors, and then covered with a mixture of fresh herbs and feta cheese. Then, they are draped in a delicate béchamel sauce, baked, and finished under the broiler for a few minutes until golden and bubbling. Serve it piping hot. This dish is also perfect by itself for a mid-week supper, or as a side dish to heartier fare, such as roast chicken. Serves 6 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, minced 2 pounds artichoke hearts, thawed if frozen, or rinsed and dried if canned, halved 1/4 cup flat-leaf parsley, …