Best 6 Marsala Artichokes Recipes

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Indulge in the delectable flavors of Marsala Artichokes, a classic Italian dish that combines the earthy essence of artichokes with the rich, nutty flavor of Marsala wine. This versatile dish can be prepared in various ways, each offering a unique taste experience. Whether you prefer the simplicity of steamed artichokes drizzled with Marsala wine or the savory delight of artichokes stuffed with a mixture of breadcrumbs, herbs, and Parmesan cheese, there's a recipe here to suit every palate. Discover the art of preparing Marsala Artichokes and tantalize your taste buds with this culinary masterpiece.

Here are our top 6 tried and tested recipes!

ONE SKILLET CREAMY ARTICHOKE CHICKEN MARSALA AND ORZO



One Skillet Creamy Artichoke Chicken Marsala and Orzo image

Layered with delicious, spring flavors, lemony fried artichokes, and creamy pasta!

Provided by Tieghan Gerard

Time 40m

Number Of Ingredients 16

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
kosher salt and black pepper
1/4 cup all-purpose flour
1 teaspoon garlic powder
3 tablespoons extra virgin olive oil
3 tablespoons salted butter
12 ounces (1-2 jars) marinated artichokes, drained
1 shallot, chopped
3 cloves garlic, finely chopped or grated
2 tablespoons fresh thyme leaves ((or 2 teaspoons dried thyme))
1 pinch crushed red pepper flakes
1 cup dry orzo pasta
1 1/2 cups low sodium chicken broth
3/4 cup dry marsala wine
3/4 cup heavy cream
1 tablespoon lemon juice

Steps:

  • 1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.3. To the skillet, add 2 tablespoons olive oil and the artichokes. Cook undisturbed for 2 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes. 4. Pour in the wine and broth. Cook 10-12 minutes until the orzo is al dente, then pour in the cream. Add the chicken and lemon juice to the skillet and simmer for 5 minutes or until warmed through. 5. Serve the chicken and orzo topped with fresh thyme. Eat!

Nutrition Facts : Calories 585 kcal, ServingSize 1 serving

MUSHROOM MARSALA PASTA WITH ARTICHOKES



Mushroom Marsala Pasta With Artichokes image

From Smitten Kitchen - she says: "The only note I'd make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick"

Provided by sofie-a-toast

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 small onion, finely chopped
1 lb mushroom, trimmed, cleaned and chopped into small bits (I used creminis)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry marsala wine
3/4 lb pasta, Giada recommends thimble-shaped pasta, ditalini, but I think I used snail-shaped
1/2 lb frozen artichoke heart, thawed
3/4 cup grated parmesan cheese
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon fresh ground black pepper

Steps:

  • Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

Nutrition Facts : Calories 681.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 49.7, Sodium 778.5, Carbohydrate 77.7, Fiber 6.8, Sugar 6, Protein 24.5

MEATBALL MARSALA



Meatball Marsala image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds Yukon Gold potatoes, cut into 1-inch chunks
Kosher salt
12 ounces ground beef chuck
12 ounces sweet Italian sausage meat
1/3 cup breadcrumbs
1 large egg, lightly beaten
2 cups low-sodium chicken broth
Freshly ground pepper
6 tablespoons unsalted butter, cut into pieces
12 ounces sliced mixed mushrooms
1 tablespoon all-purpose flour
1 cup dry Marsala wine
1 cup fresh parsley, chopped

Steps:

  • Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.
  • Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.
  • Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.
  • Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.

Nutrition Facts : Calories 730, Fat 41 grams, SaturatedFat 19 grams, Cholesterol 169 milligrams, Sodium 1036 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 35 grams, Sugar 8 grams

THIMBLES WITH MUSHROOMS AND ARTICHOKES



Thimbles with Mushrooms and Artichokes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil 1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and finely chopped
1 teaspoon kosher salt, plus 3/4 teaspoon
1 cup dry Marsala wine
1 pound thimble pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Steps:

  • Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

ARTICHOKE GRATINATA



Artichoke Gratinata image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Steps:

  • 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.

MARSALA ARTICHOKES



Marsala Artichokes image

I saw Sandra Lee make this the other day on Food Network. It is so simple, yet the flavors really meld well together. I served this with chicken, but I think it would go with most main dish entrees. As usual, I added more garlic (1/12 Tablespoons) This recipe is easily doubled. Hope you enjoy it as much as we did!

Provided by Scoutie

Categories     Vegetable

Time 12m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag frozen artichoke hearts, thawed
1 (14 ounce) can low sodium chicken broth or 1 (14 ounce) can broth
3/4 cup marsala wine
2 teaspoons italian seasoning
1 tablespoon crushed garlic
1 medium roma tomato, seeded and diced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons lemon juice

Steps:

  • Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.
  • To serve, use a slotted spoon to remove hearts from braising liquid.

Nutrition Facts : Calories 252.6, Fat 1.1, SaturatedFat 0.3, Sodium 676.8, Carbohydrate 17.7, Fiber 4.7, Sugar 2.4, Protein 5.4

Tips:

  • Choose the right artichokes: Look for artichokes that are heavy for their size, have tightly closed leaves, and no blemishes.
  • Trim the artichokes: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a kitchen shears to trim the sharp points off the leaves.
  • Cook the artichokes: You can cook artichokes in a variety of ways, including boiling, steaming, or grilling. Boiling is the most common method, and it takes about 20 minutes.
  • Make the Marsala sauce: While the artichokes are cooking, make the Marsala sauce. This is a simple sauce made with butter, shallots, garlic, Marsala wine, and chicken broth.
  • Serve the artichokes: Once the artichokes are cooked, remove them from the cooking liquid and let them cool slightly. Then, serve them with the Marsala sauce.

Conclusion:

Marsala artichokes are a delicious and elegant dish that is perfect for a special occasion. They are easy to make, and they can be served as an appetizer or a main course. The Marsala sauce is rich and flavorful, and it perfectly complements the artichokes. If you are looking for a new and exciting way to cook artichokes, then you should definitely try this recipe.

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