Artichoke Gratinata

Recipe courtesy of Giada De Laurentiis
Show: Everyday Italian Episode: Weeknight Wonders

Photo: Artichoke Gratinata

Rated: 4 stars out of 5Rate it!Read 9 reviews

TOTAL TIME:25 min
Prep:10 min
Inactive Prep:--
Cook:15 min
 
YIELD:4 servings
LEVEL:Easy

Ingredients

  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 pound frozen artichoke hearts, thawed
  • 2 tablespoons chopped fresh parsley leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 1/4 cup Marsala wine
  • 2 tablespoons butter
  • 1/3 cup plain bread crumbs
  • 1/3 cup grated Parmesan

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Directions

Preheat the oven to 450 degrees F.

Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.

Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.

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Newest Ratings and Reviews

Read all 9 reviews

  • on February 27, 2012

    Flag

    Looking for a new veggie recipe I stumbled upon this show the other day. All I can say is if you LOVE Stuffed Artichokes, you'll LOVE this recipe. It takes all the hard work and makes it an easy dish that is simply elegant and oh so tasty. I added a little onion and instead of Marsala wine....I used what I had on hand, a little Pinot Grigio! Yummy! Just Yummy! Definately a keeper for my family :D

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  • on February 02, 2012

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    I loved this dish. Very simple, good and great presentation. My only issue is that most baby artichoke hearts that i have seen are not packaged by the pound, but even with less artichoke quantity I didn't have to reduce anything else, the breadcrumbs sopping up a lot of the juices.

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  • on December 16, 2011

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    Very simple and elegant to make. I tried this recipe for Thanksgiving dinner and it was gone almost immediately!! The red of the wine with the artichokes doesn't exactly make for the most eye-catching of dishes, but I topped it off with some fresh chopped parsley and shaved Parmesan and it looked and tasted great!

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