Roses Baked Artichoke Hearts Recipes

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EASY BAKED ARTICHOKE RECIPE BY TASTY



Easy Baked Artichoke Recipe by Tasty image

Here's what you need: artichoke, lemon, olive oil, salt, pepper, garlic, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Sides

Time 1h30m

Yield 1 serving

Number Of Ingredients 8

1 artichoke
½ lemon
2 tablespoons olive oil
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
2 tablespoons fresh parsley
½ cup parmesan cheese

Steps:

  • Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
  • Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
  • Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
  • Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
  • When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 668 calories, Carbohydrate 58 grams, Fat 40 grams, Fiber 24 grams, Protein 29 grams, Sugar 6 grams

ROSE'S BAKED ARTICHOKE HEARTS



Rose's Baked Artichoke Hearts image

Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

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 as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse 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)

Steps:

  • Preheat oven to 325 degrees. 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 or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes 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 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

SIMPLY ROASTED ARTICHOKES



Simply Roasted Artichokes image

Wrap and roll! This recipe is so simple it's hard to call it a recipe.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 1h25m

Yield 4

Number Of Ingredients 5

4 large whole artichokes, top 1 inch and stems removed
¼ cup fresh lemon juice
¼ cup olive oil
4 cloves garlic, cloves peeled and crushed
kosher salt

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  • Slightly separate the artichoke leaves with your hands.
  • Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  • Drizzle each artichoke with olive oil.
  • Press 1 clove of garlic into the center of each artichoke and season with salt.
  • Tightly wrap each artichoke twice with heavy-duty aluminum foil.
  • Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

Nutrition Facts : Calories 203.8 calories, Carbohydrate 19.3 g, Fat 13.8 g, Fiber 8.9 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 253.2 mg, Sugar 2 g

ROSE’S BAKED ARTICHOKE HEARTS



ROSE’S BAKED ARTICHOKE HEARTS image

Categories     Citrus     Side     Bake

Number Of Ingredients 12

1 ½ cups fresh breadcrumbs
¼ 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 as thyme, oregano and savory or Italian seasoning blend
1 teaspoon course 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
¼ cup fresh lemon juice (2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves minced (about 2 teaspoons)

Steps:

  • Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper. Brush oil inside two 4 cup, 9 ½ inch ceramic baking dishes, and spread artichokes into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks. Tap bottom of dishes 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 with parchment, then foil and bake for 30 minutes. Increase temperature to 375 degrees. Uncover and bake until breakdcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

ROSE'S BAKED ARTICHOKE HEARTS



Rose's Baked Artichoke Hearts image

If you like stuffed artichokes, you'll love this delicious and easy way to serve them without all the work! Frozen hearts are SO much better than canned! When Martha Stewart Living editors were asked to choose their favorite holiday side dish from childhood, this was Lucinda Scala Quinn's first choice and her family's most sought after leftover. It came from her mother Rose, who got tired of stuffing all those artichokes for a crowd. Use crusty bread with texture for the breadcrumbs and cover the baking dish with parchment paper before wrapping with foil. They were prepared in 2 smaller baking dishes for photos only. Also, you could cut the artichokes smaller and serve as appetizers. So good!

Provided by ninja

Categories     European

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups fresh breadcrumbs (Italian or French bread, crusts included)
1/4 cup finely chopped fresh parsley
2 ounces parmesan cheese, grated
2 ounces pecorino romano cheese, grated
1 tablespoon italian seasoning (or mixed dried herbs like thyme, oregano, savory, etc.)
1 teaspoon coarse salt
fresh ground pepper
3 (9 ounce) packages frozen artichoke hearts, thawed and drained
2/3 cup extra virgin olive oil, more to oil the baking dish
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice (about 2 lemons)
2 garlic cloves, minced (2 teaspoons)

Steps:

  • Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
  • Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
  • Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
  • Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.

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