Cooked - Italian Baked Stuffed Artichokes Hearts

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Italian Baked Stuffed Artichokes Hearts

6.0

1 ½ cups gluten-free breadcrumbs (we used Aleias Italian bread crumbs)

¼ cup finely chopped fresh curly parsley

¼ cup grated parmesan cheese

¼ cup grated pecorino romano cheese

1 tablespoon mixed dried herbs (we used ½ thyme and ½ oregano. You could also use an Italian seasoning blend)

1 teaspoon coarse salt

Freshly ground pepper

3 9 oz packages frozen artichoke hearts (thawed and drained (or the equivalent 3 cans artichoke hearts))

⅔ cup extra virgin olive oil (plus more for the baking dish)

¼ cup fresh lemon juice (approximately juice from 2 lemons)

1 teaspoon finely grated lemon zest

2 garlic cloves (minced (2 teaspoons))

Preheat oven to 325 degrees F.
Combine breadcrumbs, parsley, cheese, herbs and salt in a medium bowl. Season with pepper to taste (I used ¼ teaspoon) and mix to combine. Set aside.
Whisk olive oil, lemon juice and zest, and garlic in a small bowl or liquid measuring cup. Set aside.
Brush oil on the inside of the baking dish.
Place artichokes in a single layer covering the base of the pan, sprinkle stuffing mixture over artichokes, pushing it into the cracks between hearts. Tap the bottom of the dish on a counter to settle bread crumb mixture. Drizzle with Dressing.
If using 1 pan, place a second layer of artichokes on top of the first layer and repeat topping and stuffing with breadcrumb mixture. If using 2 pans, repeat as above with the second pan.
Drizzle the rest of the dressing evenly over breadcrumb topped artichokes.
Cover dish with parchment paper, then foil, and bake 30 minutes.
Increase temperature to 375 degrees.
Uncover and bake until breadcrumbs are golden brown, 20 -25 minutes.
Serve immediately and enjoy!

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥟Appetizer

Cuisine🇮🇹Italian

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 15 weeks ago

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