Artichoke Gratinata Recipes

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ARTICHOKE GRATINATA



Artichoke Gratinata image

This is a Giada DeLaurentis recipe that I just love. The breadcrumbs and butter over the top, browned nicely, makes this a delicious dish.

Provided by Whisper

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke heart, thawed
2 tablespoons fresh parsley, chopped
3/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/8 teaspoon red pepper flakes (I omit this)
1/2 cup chicken broth
1/4 cup marsala wine
2 tablespoons butter
1/3 cup plain breadcrumbs
1/3 cup parmesan cheese, grated

Steps:

  • Preheat oven to 450°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 bread crumbs.
  • Stir in Parmesan and top the artichokes with the bread crumb mixture.
  • Bake until the top is golden, about 10 minutes.

Nutrition Facts : Calories 323.6, Fat 19.4, SaturatedFat 6.8, Cholesterol 22.6, Sodium 831.6, Carbohydrate 18.2, Fiber 5, Sugar 1.3, Protein 8.2

ARTICHOKE GRATINATA



Artichoke Gratinata image

This is a fantastic dish to make for a holiday dinner: it's really easy to toss together, and thanks to the frozen artichokes, there's very little prep involved.

Provided by The Giadzy Kitchen

Categories     Appetizer

Time 25m

Yield 4

Number Of Ingredients 12

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
1/3 cup grated Parmesan

Steps:

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

Nutrition Facts : ServingSize 4, Calories 285

ARTICHOKE GRATIN - GIADA DE LAURENTIIS



Artichoke Gratin - Giada De Laurentiis image

Recipe courtesy of Giada De Laurentiis from the Food Network. A really great side dish if you are wanting to do something different for a change.

Provided by DoubleAs Mom

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke heart, thawed
2 tablespoons fresh parsley leaves, chopped
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup marsala wine
2 tablespoons butter
1/3 cup plain breadcrumbs
1/3 cup parmesan cheese, grated

Steps:

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

ARTICHOKE GRATINATA



ARTICHOKE GRATINATA image

Categories     Vegetable     Side

Yield 4 servings

Number Of Ingredients 12

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
1/3 cup grated Parmesan

Steps:

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

JERUSALEM ARTICHOKE GRATIN



Jerusalem Artichoke Gratin image

Provided by Regina Schrambling

Categories     dinner, casseroles, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
1 cup milk
Butter for pan
1/2 cup heavy cream
1 garlic clove, halved
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon salt, or to taste
White pepper to taste
1/2 cup grated Gruyére

Steps:

  • Heat oven to 375 degrees. Scrub Jerusalem artichokes, and slice 1/4 inch thick. Bring milk and 1 cup water to a boil. Reduce to a simmer, add slices, and cook until tender but crisp, 8 minutes. Drain, and arrange in a buttered baking dish.
  • In a small saucepan, bring cream, garlic, nutmeg, salt and pepper to a boil. Remove garlic, and pour mixture evenly over artichokes. Sprinkle with cheese. Bake in upper level of oven until bubbling and lightly browned, about 20 minutes.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 21 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 451 milligrams, Sugar 15 grams, TransFat 0 grams

ARTICHOKE HEARTS AU GRATIN



Artichoke Hearts au Gratin image

An easy, creamy, and crunchy way to enjoy artichoke hearts. Mix and match cheese and dressings for a different taste.

Provided by Lynn Mogilski

Categories     Appetizers and Snacks     Cheese

Time 26m

Yield 6

Number Of Ingredients 4

2 (10 ounce) cans artichoke hearts in water, drained
½ cup Italian-style salad dressing
1 cup shredded mozzarella cheese
1 (3 ounce) can French-fried onions

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly spray a shallow baking dish or glass pie plate with cooking spray.
  • Arrange artichoke hearts in the bottom of dish. Drizzle 1/4 cup salad dressing over artichokes.
  • Bake in preheated oven for 10 minutes. Remove, spread cheese over the top, and drizzle with remaining 1/4 cup salad dressing. Return to oven, and bake until cheese is melted and bubbly, about 10 minutes. Turn off oven. Sprinkle fried onions over the top, and return to oven for 1 minute.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 18.7 g, Cholesterol 12.1 mg, Fat 15.6 g, Fiber 3.4 g, Protein 8 g, SaturatedFat 4.8 g, Sodium 1135.2 mg, Sugar 1.8 g

ARTICHOKE HEARTS GRATIN



Artichoke Hearts Gratin image

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Provided by Chef John

Categories     Appetizers and Snacks     Vegetable

Time 35m

Yield 4

Number Of Ingredients 7

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

Steps:

  • Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
  • Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
  • Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 6.3 g, Cholesterol 4.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 267.6 mg, Sugar 0.3 g

ARTICHOKES AU GRATIN



Artichokes Au Gratin image

This makes a great side dish for Thanksgiving, Christmas or any dinner. My niece served this at a family gathering and was kind enough to share the recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 11

2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided
1 tablespoon dry bread crumbs
1/8 teaspoon paprika

Steps:

  • Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender. Transfer to a greased 1-qt. baking dish., In a small saucepan, melt remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted., Pour over artichokes; sprinkle with remaining cheese. Combine crumbs and paprika; sprinkle over top. Bake, uncovered, 20-25 minutes or until heated through.

Nutrition Facts : Calories 190 calories, Fat 13g fat (8g saturated fat), Cholesterol 72mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.

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