When I’m making dinner for only myself, I like to eat things Brent wouldn’t eat. Artichokes that are not accompanied by the words “spinach” and “dip” are on his list of things he’ll pass on. So I made one of my favorite dishes the other night: Artichoke Gratin.
I don’t think gratin is really the right word for this recipe; it’s really more like fresh artichokes w/garlic, wine and parsley tastes with a nice crust that tastes a little winey. I guess saying “gratin” is easier.
Artichoke Gratin adapted from this Giada de Laurentiis recipe
The Ingredient List
1 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke hearts, thawed
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/4 cup white wine
.5 tablespoon butter
1/3 cup breadcrumbs (I used italian seasoned)
1/3 cup parmesan cheese, shredded
1. Preheat the oven to 450 degrees F.
2. Warm the olive oil in a pan 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 wine and simmer for 3 minutes.
3. Transfer the artichoke mixture to a Pam’d 2-quart baking dish.
4. 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.
This tastes good with a glass of white wine too. Duh.