Artichoke Gratinata

Recently I have been researching new and interesting side dishes that can act as the star of my meal instead of the main dish. When I ran across this recipe in Giada's Kitchen: New Italian Favorites I knew I had to try it. I absolutely love artichokes and anything that has “golden breadcrumb crust” in the recipe! The combination of the marasla, artichokes and garlic topped with a buttery parmesan/panko mixture (I used panko in place of plain breadcrumbs) is truly delicious. With spring right around the corner, this is an excellent side for your next dinner party.  It presents well and always impresses!

Artichoke Gratinata
Recipe courtesy of Giada De Laurentiis
Serves 4 

Ingredients
3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
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 ( I used panko)
1/3 cup grated Parmesan

Directions
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 panko. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.