Sunday, April 29, 2012

Make Ahead Sunday: Artichoke Gratin

Side dish for the spaghetti - pictures to come later this week

  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 lb frozen artichoke heart, thawed
  • 2 tablespoons fresh parsley leaves, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 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 the oven to 450 degrees F.
    2. 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
    3. 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.Source: Giada De Laurentis

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