Serve this easy and delicious artichoke gratin as a side dish, or toss it with pasta for a hearty dinner!
Her passion for food is contagious and you can really feel her enthusiasm about every single ingredient she describes as she cooks.
On this particular episode she was making an artichoke gratinata featuring frozen artichokes. I was immediately intrigued by the simplicity of the dish and the fact that she pulled it together in around 25 minutes.
I decided that with a few tweaks I could make a pretty amazing vegetarian version for my artichoke-loving family and we too could enjoy a simple weeknight side dish like this one.
The evening that I made this artichoke gratin for my family I served it alongside gluten-free pasta tossed with fresh spinach, lemon juice, and Parmesan cheese. It was the perfect dinner for a busy weeknight!
Recipe
Ingredients
- 3 tablespoons olive oil
- 1 garlic clove minced
- 1 pound frozen artichoke hearts thawed and drained well
- 2 tablespoons fresh parsley leaves chopped, plus more for garnish
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- ½ cup vegetable broth
- ¼ cup Marsala wine
- 2 tablespoons butter
- ⅓ cup panko breadcrumbs or crushed brown rice cereal for a gluten-free version
- ⅓ cup parmesan cheese vegetarian, grated
- ¼ cup blanched almonds chopped
Instructions
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Warm the olive oil in a heavy bottomed skillet over medium-high heat. Add the garlic and cook for 30-45 seconds, until it starts to soften. Add the thawed 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 vegetable broth and Marsala wine to the skillet and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart rectangular baking dish.
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Melt the butter in the same skillet you cooked the artichokes in. In a small bowl, mix the melted butter with the crushed brown rice cereal and chopped almonds. Stir in the Parmesan and top the artichokes with the crumbs. Bake until the top is golden, approximately 8-10 minutes.
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Sprinkle additional chopped parsley over the top of the dish and serve immediately.
