Artichoke Gratinata
Serves 4
Recipe By: Giada De Laurentiis
3 tablespoons olive oil
1 garlic clove -- minced
1 pounds frozen artichoke hearts -- thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoons salt
1/4 teaspoons freshly ground black pepper
1/8 teaspoons red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan
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.
Cook Time: 15 minutes
Yield: 4 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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