Name: Rose's Baked Artichoke Hearts
Yield: 8
Ingredients: 1 1/2 c. fresh breadcrumbs -; 1/4 c. 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 -; c. extra-virgin olive oil -; 1/4 c. fresh lemon juice (from 2 lemons) -; 1 tsp. finely grated lemon zest -; 2 clove garlic -

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Ingredients for - Rose's Baked Artichoke Hearts

1. 1 1/2 c. fresh breadcrumbs -

2. 1/4 c. finely chopped fresh curly leaf parsley -

3. 2 oz. Parmesan cheese -

4. 2 oz. Pecorino Romano -

5. 1 tbsp. mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend -

6. 1 tsp. Coarse salt -

7. Freshly ground pepper -

8. 3 package frozen artichoke hearts -

9. c. extra-virgin olive oil -

10. 1/4 c. fresh lemon juice (from 2 lemons) -

11. 1 tsp. finely grated lemon zest -

12. 2 clove garlic -

How to cook deliciously - Rose's Baked Artichoke Hearts

1. Stage

Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

2. Stage

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.

3. Stage

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.