Baked Artichoke Hearts With Seasoned Breadcrumbs Recipes

BAKED ARTICHOKES WITH BREADCRUMBS

Steps:

• Preheat oven to 400 degrees.
• Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
• Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
• Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
• Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.

BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 400 degrees F.
• Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
• Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.