Ingredients for Artichoke Gratinata
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 14 ounces (400g) canned, drained artichoke hearts
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch red pepper flakes
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 tablespoons butter
- 1 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
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How to Make Artichoke Gratinata
- Preheat oven to 450°F (232°C).
- Warm 2 tablespoons of olive oil in a large oven-safe skillet (or transfer to a baking dish later) over medium-high heat.
- Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
- 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.
- 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.
- If using a regular skillet, carefully transfer the artichoke mixture to a 2-quart baking dish.
- In the same skillet (or baking dish), melt 2 tablespoons of butter over medium heat.
- In a small bowl, combine the melted butter with 1 cup of breadcrumbs.
- Stir in 1/4 cup grated Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the artichokes.
- Bake for 10-12 minutes, or until the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
5g
Fat
33g
Carbs
6g
