move over potatoes, there's a new side in town

(it seems i neglected to photograph these guys on their own)

nathan goes so far as to say that these could easily replace potatoes as a side. bold talk. but he might be right. the crunchy breadcrumb topping makes these a little more substantial than your average vegetable, and my mom says that artichokes are higher in starch than many other veggies. a brief wikipedia read tells me that there is such a thing as artichoke tea and artichoke liqueur. i had no idea these guys had such a wide range.

artichoke heart gratinata (adapted from giada, food network)

3 Tbsp olive oil

1 garlic clove, minced

1lb frozen artichoke hearts, thawed

¼ cup chopped fresh Italian parsley leaves

½ tsp salt

½ tsp freshly ground black pepper

½ tsp red pepper flakes

½ cup dry white wine

2 Tbsp butter, melted

½ cup plain bread crumbs

½ cup grated parmesan

preheat oven to 450F. warm olive oil in skillet over med-high heat. add garlic, cook 1min. add artichoke hearts, parsley, salt, and peppers. cook until artichoke hearts start to brown, about 3min. add wine, simmer about 3min. transfer to 2qt baking dish. combine melted butter, bread crumbs and parmesan. sprinkle on top of artichokes. bake until golden, about 10min.