Wednesday, August 29, 2012

Artichoke Gratinata

   When I do recipes on here I get them from many different places and some I make myself. This one is from one of my favorite food network stars and I am sure you will see other recipes of hers on here as time goes on. This recipe is for Artichoke Gratinata from Giada De Laurentiis. She hosts the food network show Everyday Italian and Giada At Home. She does great mediteranean style cooking and uses easy ingredients, and her dishes are fairly simple to make. You should check her out on Food Network.
   Artichokes are a great vegetable to have. They are a very nutrient-densed food, packed with fiber, minerals, vitamin C and folate. They also contain a powerful antioxidant called cynarin, which protects the liver from chemical and environmental toxins and helps it to regenerate healthy tissue. There are many dishes you can make with fresh artichokes, but I wanted to try a dish with frozen or canned artichokes so that you can have them year round. This is a great alternative to fresh artichokes so you can still enjoy their goodness.

Notes on Recipe:
- In this recipe it is for frozen artichokes, you can use canned, just rinse and drain canned artichokes very well and do NOT add the salt that is in this recipe if you used canned. Also, this is a great side dish. I do not really recommend it all by itself, it goes good with meat or we actually had it with pasta and sauce as opposed to meatballs. Let me know the fun ways you incorporate it into your dinner.

Artichoke Gratinata
Recipe courtesy of Giada De Laurentiis

- 3 Tbsps olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts thawed, or canned artichokes thoroughly rinsed and drained
- 2 Tbsps chopped fresh parsley leaves (you can use dried if that is all you have on hand)
- 3/4 teaspoon of salt (do not put this in if you are using canned artichokes)
- 1/4 teaspoon of freshly ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/2 cup of chicken broth
- 1/4 cup of Marsala wine
- 2 Tbsps of butter
- 1/3 cup of plain breadcrumbs (I actually used italian breadcrumbs as that was all I had and it still tasted great)
- 1/3 cup of grated parmesan cheese

Preheat oven to 450 degrees. 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 bakind 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. Serve hot.

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