Baked Artichoke Hearts
Many people love artichokes but are turned off by the intense preparation associated with the fresh variety. If you fall into this camp, then don’t despair you can have your artichokes (and eat them too!) though in a frozen or canned variety. Pre-processed artichokes are a great convenience food and the wonderful canned or frozen artichoke hearts are perfect additions to a salad, in a hearty stew, or baked with Italian herbs, breadcrumbs, and very good extra virgin olive oil, per below. If you want to make traditional stuffed artichokes we have a great recipe as well (fresh artichokes and all).
Ingredients:
- 1.5 cups of homemade breadcrumbs
- Dried oregano and thyme to taste
- Juice of 1-2 lemons
- 1 tablespoon of lemon zest
- Bunch of parsley, finely chopped
- 4-5 ounces of both Parmigiano Reggiano and good imported Pecorino (grated)
- 2 minced garlic cloves
- Kosher salt and freshly ground black pepper
- 27-30 ounces of frozen (about three packages) or canned (about two-three cans) artichoke hearts (if you go with frozen make sure you they are thawed and drained; drain the canned variety).
Process:
In a large bowl mix breadcrumbs, grated cheese, parsley, dried oregano and thyme, Kosher salt and freshly ground black pepper. Add extra virgin olive oil to casserole dish (the shallow kind) and make sure the entire surface is well lubricated. Take all of the artichoke hearts and create a single layer in the casserole dish, followed by the breadcrumb mixture (tamping it down with your finger and hands). Next, mix the extra virgin olive oil, lemon juice and zest, and chopped garlic in a medium sized bowl. Drizzle the mixture over the breadcrumbs and cover the dish with aluminum foil (you can add a layer of parchment paper prior to the aluminum foil, if you’d like). Bake for the 25-30 minutes in a preheated 325 degree Fahrenheit oven.
Remove the aluminum foil at the 25-30 minute mark and turn heat up to about 375-400 degrees Fahrenheit (bake for 15-25 minutes or until golden brown).
Looks fantastic. I made something similar to serve with Christmas eve dinner – for the vegetarian crowd.
Thank you, Linda! I actually prefer this dish over stuffed artichokes!
CIAO VINCE,
I BOUGHT ALL THE INGREDIENTS FOR THE ARTICHOKE DISH…I WILL BE MAKING IT…I LOVE ARTICHOKES…HERE IN CALI THEY ARE SO BIG AND FAT…THE FRESH ONES I MEAN…I WILL LET YA KNOW HOW MY DISH CAME OUT…TY…CIAO FOR NOW
Let us know how it comes out! Good luck.
Vince
What a great idea. I’m a big fan of refrozen artichoke hearts,although I usually avoid the canned variety. I defined them a bit too acidic for my taste.
Vincent, I have only heard of the Artichoke pie that my mother made years ago! I thought her family made it up. Now I see that it’s a real recipe!?!? I’ve never seen it other than from my mother’s kitchen. What a surprise-
Vincent; I have made this with small fresh artichokes,
pealed them down, leaving the stem, cutting them in half so both half’s have
the stem cleaned out the chokes, filled in the cavity with the breadcrumbs
drizzle with olive oil, a little water in the bottom of pan, same thing with the parchment paper and foil and bake
till tender and remove foil to brown, soo good.
wow, excellent! take a pic next time and send it in!
I want to make manesta with beans and greens, do you have a recipe.
Marvelous alternative for stuffed artichokes!
Thanks, Lisa!
My mother-in-law made a spread that consisted of different vegetables
fried down in oil then drained and put in olive oil and spread on bread or crackers. I think it was called pedeka. Did you ever hear of this spread and if so do
you have a recipe.
Thanks.
sorry, I don’t…