All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
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.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Champagne Risotto
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By kitchenqueen99
OMAHA, NE
on October 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Read all 11 reviews