Artichoke Gratinata

1. 3 tablespoons olive oil
2. 1 garlic clove — minced
3. 1 pounds frozen artichoke hearts — thawed
4. 2 tablespoons chopped fresh parsley leaves
5. 3/4 teaspoons salt
6. 1/4 teaspoons freshly ground black pepper
7. 1/8 teaspoons red pepper flakes
8. 1/2 cup chicken broth
9. 1/4 cup Marsala wine
10. 2 tablespoons butter
11. 1/3 cup plain bread crumbs
12. 1/3 cup grated Parmesan

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.