I’m still away this week for the Thanksgiving holiday, but wanted to share this earthy, lemony—and beyond easy—recipe for baked artichokes. It’s a nice, in-season side dish that is an alternative to the heavy holiday fare.
Go to Vegetarianized.com for more pictures of this recipe (you can find it under the category “side” or search for the name in the “search this blog” function), and nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.
Time: 10 minutes active; 60 minutes total
3/4 cup breadcrumbs
1/4 cup flat-leaf parsley, chopped
1 ounce Parmesan cheese, grated
1 ounce Asiago cheese, grated
1/2 tablespoon mixed dried herbs (I used marjoram and thyme, but oregano and rosemary would work well too)
1/2 teaspoon black pepper (I didn’t use any extra salt because the cheeses are very salty. You can always add some at the table)
2 8–9 ounce packages frozen artichoke hearts, thawed and drained if watery
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice, from 1 lemon
1/2 teaspoon lemon zest, grated
1 garlic clove, minced
1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, mixed herbs and pepper in a bowl.
2. Spray the inside of a 2 quart casserole dish with cooking spray and arrange the artichoke hearts evenly over the bottom. Spread the breadcrumb mixture evenly over the top.
3. Whisk extra virgin olive oil, lemon juice, lemon zest and garlic together. Slowly drizzle over the artichokes.
4. Cover with foil and cook for 30 minutes. Turn up the oven heat to 375, uncover and cook for 20 minutes more until breadcrumbs are golden brown.
Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.