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Artichoke Gratinata

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

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 450°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 Parmesan and top the artichokes with the bread crumb mixture.
  • Bake until the top is golden, about 10 minutes.
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RECIPE MADE WITH LOVE BY

@Whisper
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@Whisper
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"This is a Giada DeLaurentis recipe that I just love. The breadcrumbs and butter over the top, browned nicely, makes this a delicious dish."
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  1. melissa S.
    Can you make the artichoke gratinata a day early? Perhaps just brown the frozen artichokes, then the following day add the breadcrumbs and bake. TIA
    Reply
  2. Naturelover
    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.
    Reply
  3. barbara
    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.
    Reply
  4. IngridH
    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!
    Reply
  5. Mary Close
    I agree...delicious. I also used more garlic (3 large cloves) and a full tsp. of salt. I used canned artichokes because I couldn't find frozen. This is a keeper.
    Reply
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