Rose's Baked Artichoke Hearts Recipe

Rose's Baked Artichoke Hearts Recipe
Staff Writer
Artichoke Hearts
MarthaStewart.com

Artichoke Hearts

An easy and delicious vegetable side dish that is perfect for the holidays, but also good throughout the year. Perfect when served with roasted chicken or fish.

From Lucinda Scala Quinn's "MAD Hungry: Feeding Men and Boys."

Ingredients

  • 1 ½ cups fresh breadcrumbs
  • ¼ cup finely chopped fresh curly leaf parsley
  • 2 ounces Parmesan cheese, grated (¼ cup)
  • 2 ounces Pecorino Romano, grated (¼ cup)
  • 1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
  • 2/3 cup extra-virgin olive oil, plus more for baking dishes
  • ¼ cup fresh lemon juice (from 2 lemons)
  • 1 teaspoon finely grated lemon zest
  • 2 garlic cloves, minced (about 2 teaspoons)

Directions

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 ½-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, 20-25 minutes. Serve immediately.

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.