Total Time
Prep 10 mins
Cook 15 mins

This is a Giada DeLaurentis recipe that I just love. The breadcrumbs and butter over the top, browned nicely, makes this a delicious dish.

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Warm the olive oil in a heavy bottom skillet over medium-high heat.
  3. Add the garlic and cook for 1 minute.
  4. 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.
  5. Add the chicken broth and wine and simmer for 3 minutes.
  6. Transfer the artichoke mixture to a 2-quart baking dish.
  7. Melt the butter in the same skillet used to cook the artichokes.
  8. In a small bowl, mix the melted butter with the bread crumbs.
  9. Stir in Parmesan and top the artichokes with the bread crumb mixture.
  10. Bake until the top is golden, about 10 minutes.
Most Helpful

This is absolutely one of my favorite side dishes. I also have posted this recipe, not knowing that it was already here. I don't know how to delete my post. But, that being said, this is a 10 star recipe.

Naturelover January 30, 2014

This was delicious, I think it was even better the second day. The marsala didn't seem quite as strong, and the flavors seemed to blend even better overnight. I used Trader Joe's breadcrumbs and frozen artichokes.

barbaradp November 28, 2010

Yum! I made this as written except that I used panko instead of regular breadcrumbs. It was so good that I could have eaten the entire dish! The pepper flakes give it a nice touch of heat without being in-your-face spicy. This is a definite make again!

IngridH February 21, 2010