Rose's Baked Artichoke Hearts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment