Recipe: Baked Artichokes

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I’m traveling for work right now, but here’s a great recipe for artichokes that I put up on the blog last fall. I planted my own artichokes around the same time, and now have an abundance of them! Check out my post ‘Herald Artichokes Sing!’ under The Early Girl blog (that’s me!) at DavisLifeMagazine.com with pictures of my artichoke plants and a recipe for a dip after you simply boil the artichokes whole.

Go to Vegetarianized.com for more pictures of this recipe (click on ‘side’ from the categories on the right), nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.

Servings: 4
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 together extra virgin olive oil, lemon juice, lemon zest and garlic. 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.