Artichoke Hearts Marinara
Makes 4 appetizer or side-dish servings
|1||pound baby artichokes (about 12)|
|2||tablespoons olive oil|
|1/2||cup chopped onion|
|1||clove garlic, minced|
|1/2||cup chicken broth|
|1||cup prepared marinara or spaghetti sauce|
|1/4||cup freshly grated Parmesan cheese|
|Lemon wedges and artichoke leaves for garnish (optional)|
- Rinse artichokes under running water. Bend back outer green leaves and snap off at base. Continue snapping off leaves until top halves of leaves are green and bottom halves are yellow.
- Cut off green fibrous tops of leaves, parallel to base; discard tips. Cut stems off, level with base. Cut in half lengthwise (from top). To help prevent discoloration, rub ends with lemon.
- Heat oil in large skillet over medium-high heat. Cook and stir artichoke hearts, onion and garlic in hot oil 5 to 10 minutes until onion is soft and golden. Add broth; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 10 to 15 minutes. Uncover and boil until liquid has evaporated.
- Preheat broiler. Spread marinara sauce in bottom of 8-inch square broilerproof baking dish or 4 individual broilerproof serving dishes. Arrange artichoke hearts cut side down in sauce. Sprinkle with cheese. Brown under broiler about 5 minutes or until sauce is heated through and cheese is melted. Garnish, if desired. Serve immediately.
To serve as a main course, prepare 1/2 pound fettuccine or spaghetti according to package directions. Divide pasta between two warm plates and pour 1/2 of artichoke hearts mixture over each serving.
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