LoriJean, I made your artichoke casserole again!

13 years ago

Sort of... It all started when I wanted to fix Brussels sprouts for Thanksgiving. I had read the thread about artichoke hearts and thought your recipe sounded good. I figured what was good enough for artichoke hearts was good enough for Brussels sprouts. I halved the sprouts and used crumbs from a loaf of "stuffing" bread I made. Because of my husband's salt restrictions, I only used about 2 tbsp. of Parmesan cheese, and I probably used only about 1/3 c. of olive oil. I wanted to avoid the over-cooked cabbage smell, so I only baked them covered for about 20 minutes at 375 and then just about 5-10 minutes uncovered for crisping up the topping. Both my daughter & husband commented on how good they were.

Since then, they've become my default preparation method for Brussels sprouts. I've also used the same technique for broccoli and cauliflower florets. And, of course, artichoke hearts.

I really like the recipe because it tastes so good even without the full complement of Parmesan cheese or any added salt. It's the lemon juice & zest. Sometimes I add finely chopped shallots to the crumb mix.

Anyhow, thanks for such a good and versatile recipe. I took pictures after I had put the leftovers away in the fridge, so they looked much better warm from the oven. They heat up well in the microwave, though.

Baked Artichoke Hearts

Serves 8

1-1/2 cups fresh breadcrumbs

1/4 cup finely chopped fresh curly leaf parsley

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)

1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

2. 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.

3. 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.

Source: Martha Stewart

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