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Rose's Baked Artichoke Hearts
Yields:
8
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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Ingredients
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup finely chopped fresh curly leaf parsley
- 2 oz. Parmesan cheese
- 2 oz. Pecorino Romano
- 1 Tbsp. mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
- 1 tsp. Coarse salt
- Freshly ground pepper
- 3 package frozen artichoke hearts
- cup extra-virgin olive oil
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 tsp. finely grated lemon zest
- 2 clove garlic
Directions
- Step 1Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
- Step 2Brush 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.
- Step 3Whisk 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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