Rose's Baked Artichoke Hearts
|1 1/2 cupsfresh breadcrumbs|
|1/4 cupfresh curly leaf parsley; finely chopped|
|2 ouncesParmesan cheese; grated (1/4 cup)|
|2 ouncesPecorino Romano; grated (1/4 cup)|
|1 tablespoonmixed dried herbs; such as thyme, oregano, and savory, or Italian seasoning blend|
|1 teaspooncoarse salt|
|Freshly ground pepper|
|3 ouncesfrozen artichoke hearts; thawed and drained|
|2/3 cupextra-virgin olive oil; plus more for baking dishe|
|1/4 cupfresh lemon juice; from 2 lemons|
|1 teaspoonlemon zest; finely grated|
|2 clovesgarlic; minced|
Rose's Baked Artichoke Hearts Preparation
Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread 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.
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 for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
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