Baked Artichoke Hearts

My family absolutely loves artichoke hearts. I knew a great way to incorporate another vegetable into my Thanksgiving meal would be to somehow get them into it, but I didn't want to go with the usual artichoke dip (too fatty). I found this recipe for baked artichoke hearts and it was a huge hit!

Right out of the oven
Baked Artichoke Hearts
1 1/2 cups breadcrumbs (I used whole wheat)
1/4 cups finely chopped fresh curly leaf parsley
2 ounces (1/4 cup) grated Parmesan cheese
2 ounces (1/4 cup) grated Pecorino Romano
1 tablespoons Italian seasoning
1 teaspoon sea salt
Freshly ground pepper
3 cans artichoke hearts, drained and cut in half
2/3 cups extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 cloves garlic, minced

  1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
  2. Spray 9-by-13-inch glass baking dish with non-stick cooking spray. Spread artichoke hearts into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
  3. Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
Everyone raved about this one. As for leftovers, well, let's just say these were constantly picked out of the fridge and eaten cold, non-stop. Definitely a hit!

1 comment:

  1. OMG ...for those Sicilians who like a stuffed artichoke..this recipe is all that and more without the work. EXCELLENT!


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