Ingredients
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 1 pound frozen artichoke hearts, thawed and drained well
- 2 tablespoons fresh parsley leaves, chopped, plus more for garnish
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- ½ cup vegetable broth
- ¼ cup Marsala wine
- 2 tablespoons butter
- ⅓ cup panko breadcrumbs, or crushed brown rice cereal for a gluten-free version
- ⅓ cup parmesan cheese, vegetarian, grated
- ¼ cup blanched almonds, chopped
Instructions
- 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.
- 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.
- Sprinkle additional chopped parsley over the top of the dish and serve immediately.
Nutrition (estimated per serving)
Calories: 267kcalCarbohydrates: 17gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 6mgSodium: 790mgPotassium: 391mgFiber: 6gSugar: 3gVitamin A: 503IUVitamin C: 9mgCalcium: 163mgIron: 1mg
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