Thursday, March 18, 2010

Artichoke Gratinata


I ate the whole batch. Yes, the entire recipe. Both ramekins. It was a good thing I was in the privacy of my own home, because I'm quite sure it was unladylike. It was so good that it caused me to lose both my manners and self-control. I'm talking mind-blowing delicious! This is a side dish that will steal the show. The smell of the gratinata baking in the oven is reminiscent of the best Italian tratorrias. It is intoxicating. Are you seduced yet?


When I really love something, I can be a little over the top. It's almost like I can't stop babbling. This is such a good recipe, that I will literally tell everyone I know to make it. It's that good. I can already tell you that it will easily make my top ten favorites for this year. Hands Down!

This recipe received four out of five on the Food Network. I'm not sure why. I would give it more than five stars if possible. I did make a few changes, which I will note below.


Artichoke Gratinata
Adapted from Giada De Laurentiis/Food Network
*Serves 2, can easily be doubled
3 tablespoons olive oil (I used barely 1 tablespoon)
1 garlic clove, minced (I used one really good sized clove)
1 pound frozen artichoke hearts, thawed (Used one can drained, halved artichokes)
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes (I added about 1 teaspoon)
1/2 cup chicken broth (I omitted the chicken broth, using about 1-2 Tbsp lemon juice)
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs (I used Panko)
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 (lemon juice) and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. (I like individual ramekins so that everyone gets some yummy crunchy topping)

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.

Notes/Results: Loved it so much! I'm so glad that I omitted the chicken broth and used lemon juice. You could really tell that the lemon juice brightened up the recipe. Also, I can never find a bag of frozen artichokes, so I decided to use canned artichoke hearts. I had read the reviews online and saw that the canned artichokes worked well. I drained the artichokes and cut them in half before adding to the skillet. I also cooked the artichokes until all the water (leftover from canning), wine and lemon juice had reduced to about nothing. The mixture was moist, but not wet when I put them in the ramekins. The panko topping was crunchy, cheesy, buttery and over the top delicious. I would definitely double the panko topping if you use two cans of artichokes. You will want all that yummy extra crunch. This recipe is a unique and fun side dish. It is bright, fragrant, crunchy, buttery goodness! I'll be making it again soon!

I'm submitting this to Reeni's Side Dish Showdown. Click HERE for the link.


Oink! Oink!

29 comments:

  1. It looks so yummy, I'd eat it all too.
    *Kisses* HH

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  2. I second the heavenly housewife!!! I'm gonna make this soon:)
    The Peppered Pantry~

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  3. I'm swooning this sounds so good. While I might not eat both, I'm quite capable of eating one and picking at the second. That would raise my husbands eyebrows, but what the heck :-). Thanks for sharing this with us.

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  4. Wow. I adore artichokes; thank god they are almost in season! And I'd probably eat the whole thing, too, followed by a guilty workout :)

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  5. Alright, you definitely have me sold. This sounds amazing. I love artichokes too!

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  6. No really...tell us how you really feel. :) Just kidding, I will definitely give these a try.

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  7. I could easily have eaten both, they looked amazing!

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  8. Sooooo...you liked it? It does look good! I think I'd like all the flavors in this. Especially the addition of lemon.

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  9. I can tell you that I too would have eaten all of this....and more if there had been more. I LOVE this recipe and I love artichokes. I've printed this baby out! Glad to know about the lemon juice trick as I don't eat chicken broth. Great recipe!

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  10. I think I might have to hide this my family to get a bit, they are notorious for sneaking all the good veggies.
    Mimi

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  11. Looks yummy, I've never heard of a gratinata, nor do I use artichokes much! usually only in artichoke dip!

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  12. That does sound delicious! I love Giada.

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  13. love it love it! i could easily see myself enjoying two ramekins of artichoke goodness too! great recipe!

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  14. I second that. All of it. Just a beautiful dish, a definate must try. Love the recipe tweaks too, thanks. Love giada's recipes.

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  15. I don't like artichokes by themselves, but love them in things - I'll try that since my hubby loves artichokes - thanks for sharing! :D

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  16. This I can't wait to try!!! Yummy!

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  17. I definitely will not be making this as I am completely lacking in self control. Looks amazing!

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  18. I can see myself eating all of it too! How positively delicious! And I have frozen artichokes - yum. Thanks for sending it to the Showdown!

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  19. this sounds so wonderful and it just so happens that I have some artichoke hearts that I really should (read "want") to use in something yummy (other than artichoke dip cuz I tend to eat it as a whole meal for a couple of days...not very healthy). I'm tagging this recipe for sure!

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  20. Not only am I seduced, I think you just helped me woo Alexis! She is going to love this. Did the canned chokes you used come in water or a marinade? I have both.

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  21. This does look amazing. I even started to drool a little as I read your rave review. I can relate to this loss of self control. I made the PW's braised short ribs last weekend and I couldn't stop eating the sauce. Then I made a Tuscan pork loin yesterday and I found myself standing in front of the fridge, eating it cold for a midnight snack. Geesh! Sometimes being a good cook and having an eye for a great recipe is both a blessing and a curse, isn't it?

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  22. Side dishes tend to be an after thought around here, so it sounds like I'd better add this yummy one to the menu soon!

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  23. OK, definitely marking this one to make--it looks incredible (although I might have to throw some capers in there too!) ;-0

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  24. There's always some fussbudget on those Food Network reviews.
    This one is a definite winner, Kim, I would have eaten the entire thing myself too, so I guess I better wait for company!

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  25. Oink, oink, is right. I'm in-love. So, so, so making this, since I have frozen artichokes leftover from my eggs in purgatory. So glad you tried it and shared it. Gorgeous!

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  26. Oh, man, I think I need this. I have panko, I have artichoke hearts. I"m off...

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  27. I am so making this. Just looking at it makes me yearn.

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  28. This does look extremely good! I might have to try it soon :-)

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  29. Oh my gosh - I am so glad you shared this @ Sidedish Showdown. I loooove artichokes! It makes me so sad, though, that I can't get my husband to eat them. I actually mentioned them in passing last night and he made a gagging face. This looks sooooo good though...maybe I'll just make it for me! :-)

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