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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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Mushroom Risotto with Peas
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By kitchenqueen99
OMAHA, NE
on October 10, 2012
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The first time I made this, it was great! I used canned artichokes and they worked fine (just omit the salt. The second time I used frozen and I don't know if I did something wrong or what. It was just blah. I will make it again because it was so good the first time. We put it over angel hair pasta and had a vegetarian dinner or a great side for entertaining.
By Jetjouster
Midland, TX
on June 16, 2012
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This dish has great flavor, but even a 1.5qt baking dish was too large. I might switch it to individual portion ramakins, so to get a good browning on the top.
I paired this with Kelsey Nixon's Classic Fillet with Porcini Sauce, mainly because both use Marsala. It did not disappoint, tied the two together perfectly and elegantly.
If you're having this with something simple, I'd crisp up some diced Pancetta and put in there as well.
By Sue's Cooking A...
Sparta, NJ
on February 27, 2012
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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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