I love this recipe just because I can utilize frozen artichoke hearts year-round. It's a very simple recipe and I've even been known to chop up leftovers for spooning on crusty toasted bread, drizzled with more olive oil.
Easy Artichoke Gratin
- Preheat oven to 425°F.
- Add olive oil to a skillet over med-high heat. Sauté the artichokes until lightly golden brown, then add the garlic, red pepper flakes, salt, and pepper, cooking just until the garlic turns lightly golden, about 1 minute.
- Deglaze the pan with white wine, being sure to scrape up any bits from the bottom of the pan. Add the vegetable broth and gently simmer until the liquid has reduced a bit, 3-4 minutes.
2 tbsp olive oil
1 lb frozen artichoke hearts, thawed
2 cloves garlic, thinly sliced
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup white wine
1/3 cup vegetable broth
1 tsp freshly grated lemon zest
2 tbsp fresh parsley, roughly chopped
1 tbsp fresh basil, roughly chopped
2 tbsp unsalted butter, melted
1/4 cup panko breadcrumbs
1/3 cup parmesan cheese, grated