2 14-ounce cans artichoke hearts, drained and chopped
1 TBSP olive oil
2 medium cloves of garlic, peeled and minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup white wine
2 TBSP unsalted butter, melted
1/2 cup panko breadcrumbs
1/2 cup fresh grated Parmesan
DIRECTIONS
Preheat the oven to 450°F.
Heat the oil in a medium saucepan over medium-high heat. Cook the chopped artichokes, garlic, salt, pepper and red pepper flakes, stirring occasionally, until artichokes begin to brown, about 6 minutes.
Pour in the wine and cook until wine is reduced, about 3 minutes. Take off the heat and pour into an 8x8 (2 quart) baking dish.
Combine the melted butter, breadcrumbs and Parmesan in a bowl. Sprinkle the mixture evenly on top of the artichokes in the baking dish.
Bake in the preheated oven uncovered for 15 minutes, or until golden brown on top.
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