Rose's Bake Artichoke Hearts

By ngaldi

Ingredients

• 1 1/2 cups fresh breadcrumbs
• 1/4 cup finely chopped fresh curly leaf parsley
• 2 ounces Parmesan cheese, grated (1/4 cup)
• 2 ounces Pecorino Romano, grated (1/4 cup)
• 1 tablespoon mixed dried herbs, such a thyme, oregano, and savory, or Italian seasoning blend
• 1 teaspoon salt
• Freshly ground pepper
• 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
• 2/3 cup extra-virgin olive oil, plus more for baking dishes
• 1/4 cup fresh lemon juice (from 2 lemons)
• 1 teaspoon finely grated lemon zest
• 2 garlic cloves, minced (2 teaspoons)

Details

Servings 8

Preparation

Step 1

Preheat oven to 325°. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes. Divide artichoke hearts between dishes, and spread into a single layer. Sorinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of fishes on counter to settle breadcrumb mixture.Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375°. Uncover and bake until breadcrumbs are golden brown, 20 - 25 minutes. Serve immediately.