Artichoke Gratinat If you like this recipe, take a look at these similar recipes: Artichoke Gratinata, Artichoke Gratinata, and Asparagus Gratinata.
Watch how to make this recipe.
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.
Recommended wine: Sparkling Wine, Sparkling Rose
Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam) with a 5 out of 5 star rating seems like a good match. It costs about 400 dollars per bottle.
Laurent-Perrier La Cuvee Brut (3 Liter Bottle - Jeroboam)The wine comes from the purest grape juice and it alone allows Laurent-Perrier to craft 'La Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long ageing process in our cellars.Pale gold in color. Fine bubbles feed a persistent mousse. A delicate nose with hints of fresh citrus and white flowers. The wine’s complexity is expressed in successive notes like vine peach and white fruits notes. A perfect balance between freshness and delicacy with fruity flavors very present on the finish.This fresh and pure wine is perfect for an apéritif. Its citrus and white fruits notes and its remarkable balance supported by a subtle effervescence, make it an ideal accompaniment to poultry and the finest fish.