Baked Artichokes
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.
Serves6
Cooking MethodBaking
CostInexpensive
Total Timeunder 1 hour
OccasionBuffet, Casual Dinner Party
Recipe CourseAppetizer, Side Dish, Vegetable
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealDinner
MoodBlue
Taste and TextureCrisp, Crunchy, Savory
Type of DishVegetable
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)
Instructions
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Preheat the oven to 400°F.
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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.
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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.
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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.
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Sprinkle with parsley and lemon zest before serving.
2010 Maria Filice
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jennifercampisi 31 09714
Jan 01, 2015
My whole family loved this recipe. We love artichokes but making the stuffed artichokes can be time consuming, so this is a great EASY, QUICK recipe when you're in a mood for artichokes. Next time I'm going to make a lemon aioli with it, but they were delicious as is too.
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