Prep 10 mins
Cook 25 mins
Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 lb frozen artichoke heart, thawed
- 2 tablespoons fresh parsley leaves, chopped
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh 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 breadcrumbs
- 1⁄3 cup parmesan cheese, grated
- 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.
I thought I rated this but I guess I did not. This is one of my favorite recipes. I double the bread crumb mixture, because I love it. Probably doubling the breadcrumb mixture wouldn't be for everyone. Maybe I reviewed this on another site. Anyway it is a great recipe, and I highly recommend it.
I belong to a small gourmet group who gets together a few times a year and cooks together. I chose this recipe for the veg and it was outstanding! My only complaint was the portions were small. I doubled the recipe for six servings and I would say it was better suited for 4-5, and we had plenty of other food to eat.<br/>Having said that, we thought the Panko-style bread crumbs were a must for success. The crunchy goodness and flavors were great. We used 18 ounces of frozen artichoke hearts. We all agreed we would make this again.
I tore this recipe out of a magazine awhile ago and just got around to trying it. I substituted ruby port for the marsala and canned artichokes for the frozen. (I thought it was funny when the teenager stocking the frozen vegetables at the grocery store said "What's an artichoke?") We thought it was delicious and different. I plan on making it again for Thanksgiving.