Mama's Cookbook

baked artichoke hearts

Servings: 8 servings

Rating: 4

Difficulty: easy

Category: side dish

Prep: 15 mins

Cook: 50 mins

Total: 1hr 5 min

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)

Preheat oven to 325 degrees
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, uncover dish, and bake until breadcrumbs are golden brown 20 to 25 minutes more
Serve immediately

Substitute breadcrumbs for pork rinds to make keto friendly