## Artichoke Granita

### INGREDIENTS
- 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 Panko
- 1/3 cup grated Parmesan
- 2 good sized shallots

### PREPARATION

- 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.
