Rose's Baked Artichoke Hearts

Rose's Baked Artichoke Hearts

100% would make again

Ready in 1 hour 15 minutes

From Martha Stewart

A great way to serve "stuffed" artichokes to a crowd.


1 1/2 cups fresh breadcrumbs
1/4 cup fresh curly leaf parsley; finely chopped
2 ounces Parmesan cheese; grated (1/4 cup)
2 ounces Pecorino Romano; grated (1/4 cup)
1 tablespoon mixed dried herbs; such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 ounces frozen artichoke hearts; thawed and drained
2/3 cup extra-virgin olive oil; plus more for baking dishe
1/4 cup fresh lemon juice; from 2 lemons
1 teaspoon lemon zest; finely grated
2 cloves garlic; minced

Original recipe makes 8



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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Calories Per Serving: 391 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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