How To Make Baked Artichoke Hearts
Dress up your veggie side dish with this recipe for baked artichoke hearts. They’re seasoned with herbs, lemon, and a mix of two cheeses.
Serves:
Ingredients
- 1½cupsfresh breadcrumbs
- ¼cupfresh curly leaf parsley,finely chopped
- 2ozparmesan cheese
- 2ozPecorino Romano
- 1tbspherbs,(such as thyme, oregano, and savory, or Italian seasoning blend, mixed, dried)
- 1tspcoarse salt
- freshly ground pepper
- 3pkgfrozen artichoke hearts
- cupextra-virgin olive oil
- ¼cupfresh lemon juice,(from 2 lemons)
- 1tsplemon zest,finely grated
- 2clovegarlic
Instructions
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Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
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Brush oil inside two 4-cup, 9½-inch ceramic baking dishes or one 9×13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer.
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Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
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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.
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Increase temperature to 375 degrees F. Uncover, and bake for 20 to 25 minutes, until breadcrumbs are golden brown. Serve immediately.
Nutrition
- Calories: 198.47kcal
- Fat: 6.83g
- Saturated Fat: 2.92g
- Monounsaturated Fat: 2.63g
- Polyunsaturated Fat: 0.76g
- Carbohydrates: 25.81g
- Fiber: 6.06g
- Sugar: 2.47g
- Protein: 10.58g
- Cholesterol: 12.19mg
- Sodium: 432.44mg
- Calcium: 246.33mg
- Potassium: 404.74mg
- Iron: 2.73mg
- Vitamin A: 23.18µg
- Vitamin C: 14.22mg
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