Cookstr.com

Baked Artichokes

Updated December 01, 2016

0 Comments

Cookbook

Breaking Bread in L'Aquila

Published by Food and Fate Publishing

View

This image courtesy of Maria Filice

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

Easy

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

  1. Preheat the oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. Sprinkle with parsley and lemon zest before serving.

2010 Maria Filice

You May Also Like

Roasted Beet and Feta Salad

Deep magenta with accents of white and green, serve this salad as a side dish or a first course. Good with grilled lamb or steak, or on i...

Boiled Brussels Sprouts

Brussels sprouts are a flavorful, versatile, and entirely underrated vegetable. This recipe for Boiled Brussels Sprouts will teach you one of the simplest ways to prepare this hearty vegetable. It only takes five simple ingredients to get these Brussels sprouts from stove to table. Salt, pepper, and butter help to season the sprouts, while boiling them makes them tender yet crisp. To take this delicious Brussels sprouts recipe a step further, you can cover the parboiled sprouts with Parmesan cheese and butter and bake until golden brown.

Mushroom Risotto

For the best results, choose a dark, richly flavored mushroom, such as cremini or portobello, to make this risotto.

Tags / Related Topics

YOUR RECENTLY VIEWED RECIPES

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

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.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window

Register Now!Forgot Password?

Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password