ROSE'S BAKED ARTICHOKE HEARTS
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
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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[email protected]This recipe was a disaster! The artichoke hearts were mushy and the rose sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Denico Minott
[email protected]The artichoke hearts were a bit tough, but the rose sauce was delicious. I think I would have liked it more if the artichoke hearts had been cooked a little longer.
Egondu Ihedioha
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and Italian seasoning and it was much better. I also served it with a side of marinara sauce for dipping.
Allagui Fehmi
[email protected]Delicious! I used canned artichoke hearts and they were still very good. The rose sauce was creamy and flavorful. I served it over pasta and it was a hit with my family.
bitty pindani
[email protected]This recipe was easy to follow and the artichoke hearts turned out great! I served them as an appetizer and they were a big hit. I'll definitely be making them again.
Chantal King
[email protected]I'm not a big fan of artichokes, but I decided to try this recipe anyway. I was pleasantly surprised! The artichoke hearts were tender and the rose sauce was very flavorful. I would definitely make this again.
Md MasudRana
[email protected]This recipe is a bit time-consuming, but it's worth it. The artichoke hearts are so tender and flavorful, and the rose sauce is divine. I served it with grilled chicken and it was a perfect meal.
Atiq Hajlan
[email protected]This was my first time making artichoke hearts and they turned out great! I was worried they would be tough, but they were tender and delicious. The rose sauce was also very good. I will definitely be making this again.
Natasha Aisha
[email protected]I've tried this recipe a few times and it's always been a hit. The artichoke hearts are always tender and the rose sauce is always creamy and flavorful. I highly recommend it!
Hokage Naruto
[email protected]This recipe was a disaster! The artichoke hearts were mushy and the rose sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Jm Amdadul Nur
[email protected]The artichoke hearts were a bit tough, but the rose sauce was delicious. I think I would have liked it more if the artichoke hearts had been cooked a little longer.
Everstage Tamboh
[email protected]This recipe was a bit too bland for my taste. I added some extra garlic and Italian seasoning and it was much better. I also served it with a side of marinara sauce for dipping.
Make E Happenofficial
[email protected]I'm not a big fan of artichokes, but I tried this recipe anyway and I was pleasantly surprised. The artichoke hearts were tender and the rose sauce was very flavorful. I would definitely make this again.
Rs Murad
[email protected]Delicious! I used canned artichoke hearts and they were still very good. The rose sauce was creamy and flavorful. I served it over pasta and it was a hit with my family.
Ethan Kj
[email protected]This recipe was easy to follow and the artichoke hearts turned out great! I served them as an appetizer and they were a big hit. I'll definitely be making them again.
mack tracey
[email protected]This was my first time trying artichoke hearts and I'm so glad I did! They were delicious! The rose sauce was also very good, but I think I would have liked it a little more if it had a bit more garlic.
Baltu Islam
[email protected]I've made this recipe several times and it never disappoints. The artichoke hearts are always tender and the rose sauce is always creamy and flavorful. It's a great dish to serve for a special occasion or just a weeknight dinner.
Sahil Shahbaz
[email protected]This dish is a work of art! The artichoke hearts were cooked to perfection and the rose sauce was divine. I garnished it with fresh herbs and it looked like it came from a Michelin-starred restaurant. My guests raved about it!
Hafiz Asim nadeem
[email protected]Amazing recipe! The artichoke hearts were tender and flavorful, and the rose sauce was rich and creamy. I served it with grilled chicken and steamed vegetables, and it was a hit with my family. Definitely a keeper!