something rich, full flavored, and perfect in the summer time. Oh, and it bakes in about 10 minutes; all the more reason to serve this incredible side dish (and one of my favorites.)
From Giada De Laurentiis comes a perfect vegetarian option for your dinner table. Buon Appetito!
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts, thawed (or you can use 2 cans)
- 2 tablespoons chopped fresh parsley leaves
- 3/4 teaspoon salt
- 1/4 teaspoon freshly 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 bread crumbs
- 1/3 cup grated Parmesan
Preheat the oven to 450 degrees F.
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.
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.
You can also add pancetta or cappacola if you want. Simply take 3 or 4 slices, slice into small pieces, and brown over medium heat until crisp. Add before baking.