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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
3 tablespoons olive oil |
1 garlic clove, minced |
1 lb frozen artichoke heart, thawed |
2 tablespoons fresh parsley, chopped |
3/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
1/8 teaspoon red pepper flakes (i omit this) |
1/2 cup chicken broth |
1/4 cup marsala wine |
2 tablespoons butter |
1/3 cup plain breadcrumbs |
1/3 cup parmesan cheese, grated |
Directions:
1. Preheat oven to 450°F.
2. Warm the olive oil in a heavy bottom skillet over medium-high heat.
3. Add the garlic and cook for 1 minute.
4. 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.
5. Add the chicken broth and wine and simmer for 3 minutes.
6. Transfer the artichoke mixture to a 2-quart baking dish.
7. Melt the butter in the same skillet used to cook the artichokes.
8. In a small bowl, mix the melted butter with the bread crumbs.
9. Stir in Parmesan and top the artichokes with the bread crumb mixture.
10. Bake until the top is golden, about 10 minutes.
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