Wednesday, October 20, 2010

Artichoke Gratinata

  Artichokes are one of my most favorite vegetables!  I love everything about an artichoke...especially the heart!  I remember my mom used to make fried artichoke hearts when I was little and they were amazing!  So, my mom and I planned a big dinner a while back and found this side dish from our Giada Cookbook Giada's Kitchen.  It was extremely easy and we all enjoyed it!  The picture above was taken just before it went in the oven...then we ate it all up before I could get a finished picture!

Artichoke Gratinata {adapted from Giada De Laurentiis, Giada's Kitchen}
{Serves 4}


  • 3 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 lb. frozen artichoke hearts, thawed
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. red pepper flakes
  • 1/4 cup chicken broth
  • 1/4 cup white wine {she uses Marsala in her recipe}
  • 1/4 cup half and half or heavy cream
  • 2 Tbsp. unsalted butter
  • 1/3 cup plain breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese
  Preheat the oven to 450 degrees.  Warm the olive oil in a skillet over medium-high heat.  Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and saute 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.  Add the cream and heat 1 minute more.  Transfer the artichoke mixture to a 1 1/2 quart baking dish {or you could use individual gratin dishes}.  
Melt the butter in the same skillet used to cook the artichokes.  Add the bread crumbs and stir to coast with the butter.  Stir in the Parmesan, then sprinkle the bread-crumb mixture over the artichokes.  Bake until the top is golden, about 10 minutes.  

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