Roses Baked Artichoke Hearts Food

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ROSE'S BAKED ARTICHOKE HEARTS



Rose's Baked Artichoke Hearts image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 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
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)

Steps:

  • 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.

ROSE'S BAKED ARTICHOKE HEARTS



Rose's Baked Artichoke Hearts image

If you like stuffed artichokes, you'll love this delicious and easy way to serve them without all the work! Frozen hearts are SO much better than canned! When Martha Stewart Living editors were asked to choose their favorite holiday side dish from childhood, this was Lucinda Scala Quinn's first choice and her family's most sought after leftover. It came from her mother Rose, who got tired of stuffing all those artichokes for a crowd. Use crusty bread with texture for the breadcrumbs and cover the baking dish with parchment paper before wrapping with foil. They were prepared in 2 smaller baking dishes for photos only. Also, you could cut the artichokes smaller and serve as appetizers. So good!

Provided by ninja

Categories     European

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh breadcrumbs (Italian or French bread, crusts included)
1/4 cup finely chopped fresh parsley
2 ounces parmesan cheese, grated
2 ounces pecorino romano cheese, grated
1 tablespoon italian seasoning (or mixed dried herbs like thyme, oregano, savory, etc.)
1 teaspoon coarse salt
fresh ground pepper
3 (9 ounce) packages frozen artichoke hearts, thawed and drained
2/3 cup extra virgin olive oil, more to oil the baking dish
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (about 2 lemons)
2 garlic cloves, minced (2 teaspoons)

Steps:

  • Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
  • Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
  • Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
  • Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.

BAKED ARTICHOKE HEARTS



Baked Artichoke Hearts image

Make and share this Baked Artichoke Hearts recipe from Food.com.

Provided by Valerie in Florida

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans water-packed artichoke hearts, 6 to 8 count, drained
1 tablespoon extra virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 garlic cloves, chopped
6 flat anchovy fillets
1 cup Italian style breadcrumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated parmigiano-reggiano cheese, a couple of handfuls
coarse black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
  • Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

Nutrition Facts : Calories 307.7, Fat 10, SaturatedFat 3.7, Cholesterol 16.3, Sodium 727.7, Carbohydrate 45.1, Fiber 13.2, Sugar 3.8, Protein 15

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