Artichoke Gratinata Recipe

Ingredients for Artichoke Gratinata

• 2 tablespoons olive oil
• Garlic Clove
• Frozen Artichoke Heart
• Fresh Parsley
• 1/2 teaspoon salt
• Black Pepper
• Pinch of red pepper flakes
• 1/2 cup chicken broth
• Marsala Wine
• 2 tablespoons butter
• Plain Breadcrumbs
• Parmesan Cheese

How to Make Artichoke Gratinata

1. Preheat oven to 450°F (232°C).
2. Warm 2 tablespoons of olive oil in a large oven-safe skillet (or transfer to a baking dish later) over medium-high heat.
3. Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
4. Add 14 ounces (400g) of artichoke hearts (canned, drained), 1/4 cup chopped fresh parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes. Cook, stirring occasionally, until artichoke hearts begin to brown at the edges, about 3 minutes.
5. Pour in 1/2 cup chicken broth and 1/4 cup dry white wine. Bring to a simmer and cook for 3 minutes, allowing the liquid to slightly reduce.
6. If using a regular skillet, carefully transfer the artichoke mixture to a 2-quart baking dish.
7. In the same skillet (or baking dish), melt 2 tablespoons of butter over medium heat.
8. In a small bowl, combine the melted butter with 1 cup of breadcrumbs.
9. Stir in 1/4 cup grated Parmesan cheese.
10. Sprinkle the breadcrumb mixture evenly over the artichokes.
11. Bake for 10-12 minutes, or until the topping is golden brown and bubbly.