Lunch: Rose's Baked Artichoke Hearts

Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.

This recipe includes superfoods such as:

Lemon

Health benefits of Rose's Baked Artichoke Hearts

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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
.67 c. extra-virgin olive oil
1/4 c. fresh lemon juice (from 2 lemons)
1 tsp. finely grated lemon zest
2 clove garlic

Instructions

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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