← Back to Search Results
baking Abruzzo, Italian
Baked Artichokes

Photo by: Maria Filice
Comments: 0
 

Recipe

Carciofi al Forno

As much as I love artichokes, many times—when I’m in a rush—I don’t use the fresh vegetable but instead just reach for the cans in my pantry. Okay, ideally we would use all of this incredibly prehistoric looking “flower,” but even with canned artichokes this dish is wonderfully delicious and works well. Truth be told, I could eat these as a meal with a salad! Perfect as a side dish for grilled meat or fish, this simpler version of baked artichokes is a treat that you and your guests will enjoy.

Yield: Serves 6

Ingredients

  • 2 cans artichoke hearts, drained (8½ ounces each)
  • 2 large eggs
  • 1 cup breadcrumbs (unseasoned)
  • 2 tablespoons finely chopped fresh Italian flat leaf parsley
  • 2 tablespoons freshly grated Parmigiano cheese
  • 3 to 4 tablespoons extra virgin olive oil
  • ½ teaspoons salt
  • ¼ teaspoon fresh ground black pepper
  • Zest of 1 lemon (about 1 tablespoon)

Directions

Preheat the oven to 400°F.

Drain and rinse the artichokes. Pat them dry. Lightly beat the eggs in a small bowl. In another bowl, combine the breadcrumbs, salt, pepper, and cheese. Dip the artichokes in the egg mixture, making sure they are evenly coated. Then coat them well in the breadcrumb mixture.

Grease the bottom of a baking pan with about 2 tablespoons of olive oil. Place the artichokes in the pan. Sprinkle any remaining breadcrumbs over the artichokes.

Drizzle the remaining olive oil over the artichokes. Bake for about 20 minutes. The artichokes should be warmed through, and the breadcrumb mixture should be toasted.

Sprinkle with parsley and lemon zest before serving.


© 2010 Maria Filice

Note from Cookstr's Editors

Nutritional information is based on using 3 tablespoons of olive oil.

 

Nutritional Information

Nutrients per serving (% daily value)

202kcal (10%)
420mg (18%)
22g
7g
10g (16%)
0g
2g (10%)
6g
1g
72mg (24%)
2g
7g
42mg
280mg
33mcg RAE (1%)
7mg (12%)
78mg (8%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
mom-a-licious Mom-a-Licious
by Domenica Catelli
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
lucid-food Lucid Food
by Louisa Shafia
spice Spice
by Ana Sortun
baked-explorations Baked Explorations
by Matt Lewis
living-raw-food Living Raw Food
by Sarma Melngailis
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?