Artichoke Gratinata

By Meg van der Kruik | Last Updated: April 6, 2014

Artichoke Gratinata

Artichoke Gratinata
A few weeks ago I was watching a rerun of Everyday Italian with Giada De Laurentiis while I prepped our dinner for the evening. I love watching Giada effortlessly cook meals with all of her hair perfectly in place and her big, bright, beaming smile! Her passion for food is contagious and you can really feel her enthusiasm about every single ingredient she describes as she cooks.

Artichoke Gratinata
On this particular episode she was making artichoke gratinata featuring frozen artichokes. I was immediately intrigued by the simplicity of the dish and the fact that she pulled it together in around 25 minutes. I decided that with a few tweaks I could make a pretty amazing gluten-free, vegetarian version for my artichoke-loving family and we too could enjoy a simple weeknight side dish like this one.

Artichoke Gratinata
Giada’s version of artichoke gratinata called for chicken broth which was an easy swap, although I do suggest using homemade vegetable broth if at all possible. It really adds a rich depth of flavor that you just can’t achieve using store-bought broth. Giada also used bread crumbs in her version, which are off limits to us since we eat a gluten-free diet here in our home. I figured that I could pulse a few slices of gluten free bread in the food processor and toast the crumbs, but for me that was just one more step to add to the prep time. So I simply subbed in crispy brown rice cereal that I crushed by hand instead. The last little tweak that I made was to add chopped blanched almonds to the topping mixture. Almonds taste great and are good for you too, so I try to work them into my family’s meals whenever possible.

The evening that I made this gratinata for my family I served it alongside gluten-free pasta tossed with fresh spinach, lemon juice, and Parmesan cheese. It was the perfect dinner for a busy weeknight!

Go to Artichoke Gratinata recipe

Artichoke Gratinata

Prep Time:

10 minutes

Cook Time:

10 minutes

Total Time:

10 minutes

Yield:

4 servings

ingredients:

  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 pound frozen artichoke hearts, thawed and drained well
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup vegetable broth
  • 1/4 cup Marsala wine
  • 2 tablespoons butter
  • 1/3 cup brown rice cereal, crushed (or panko if you're not gluten-free)
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup blanched almonds, chopped
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instructions:

  1. Preheat the oven to 450ºF.
  2. Warm the olive oil in a heavy bottomed skillet over medium-high heat. Add the garlic and cook for 30-45 seconds, until it starts to soften. Add the thawed 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 vegetable broth and Marsala wine to the skillet and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart rectangular baking dish.
  3. Melt the butter in the same skillet you cooked the artichokes in. In a small bowl, mix the melted butter with the crushed brown rice cereal and chopped almonds. Stir in the Parmesan and top the artichokes with the crumbs. Bake until the top is golden, approximately 8-10 minutes.
  4. Sprinkle additional chopped parsley over the top of the dish and serve immediately.

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Comments

I’m not gonna lie, I have a little bit of a woman crush on Giadia…she really is a flawless human. How? I will never know. I LOVE this artichoke gratinata! Substituting the bread crumbs for crispy brown rice cereal is just genius – Now I can revisit all those recipes involving breadcrumbs that I’ve been avoiding. Can’t wait to try this awesome dish!!

Ha! Julia, I have a girl crush too. I like to imagine that I look that graceful and pulled together in the kitchen, but when I look down and see my yoga pants and food stained apron I feel a little defeated. 😉 Brown rice cereal is great! One of my favorite things to use as a substitute, you can grind it up in the food processor for fine breadcrumbs too instead of the slightly chunkier replacement that I used here.

I can’t get enough of artichokes and they are especially delicious when bread crumb topped! I love your GF substitutions. I’m always trying to add almonds into my life also.

I’m compiling my own recipes in the app on Windows 8 and this recipe fits the bill. You mention using brown rice cereal as a gluten-free substitute for the original breadcrumbs. I was doing some spring cleaning in my kitchen and came across a package with crumbled rice cakes and saved them for just such a dish. We are not gluten-free and this is still sounds delicious.

Not only does this look exquisite, but I am so envious of your food styling skills!

And the rice cereal is a touch of genius. 🙂

OMG Karen, thank you! I really appreciate that. You would be surprised how many pictures I have to edit out because of little hands reaching in and grabbing food. Haha! 😉 I could barely keep those brown rice crispies on the plate.

This was so delicious. I added a 10oz bag of thawed baby spinach to the gratin. I need to increase the baking time to 15-20 minutes. Instead of rice cereal, I used puffed millet! I served mine over poletnta. My husband tried to steal the last serving that I had packed for my lunch!

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