1 Tbs. mixed dry herbs (thyme, oregano, savory or Italian seasoning mix
1 tsp. coarse ground salt
freshly ground pepper
3 packages frozen artichoke hearts, thawed and drained
2/3 cup extra virgin olive oil
1/4 cup fresh lemon juice (2 lemons)
1 tsp. finely grated lemon zest
2 minced garlic cloves
Instructions
Preheat oven to 325. Combine bread crumbs, parsley, cheeses, herbs, and salt in medium bowl and season with pepper.
Brush oil inside 2 4-cup, 9 1/2 inch ceramic baking dishes. Divide artichokes between dishes in a single layer. Sprinkle bread crumbs over artichokes, pushing it into crack between the hearts. Tap the bottom of the dishes on the counter to settle the crumbs.
Whisk oil, lemon juice, zest and garlic in small bowl. Drizzle dressing evenly over the crumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375. Uncover and bake until crumbs are golden brown, 20 to 25 minutes. Serve immediately.
Originally Submitted
10/19/2008
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