This is a great way to make stuffed artichokes in a quick and dirty manner. There is the traditional way, which involves clipping and trimming whole artichokes, stuffing them and then steaming them for a long period of time until they are tender and then there is this way. I’ll admit that the traditional way is best, but when you are in a hurry, nothing impresses more than this quick stuffed artichoke treat. I have modified this recipe from one that I found in an old Italian cookbook. Remember, I’m not keen on lemon so I took the lemon juice amount down and I also brought the amount of breadcrumbs down as well. Because we are in a hurry on this dish (remember?), I used store-bought seasoned breadcrumbs and not ones that I make myself. GASP!…I can hear it now….forgive me food gods. Since I am in the confessing mood, I also used bottled artichoke hearts from the Italian section of the supermarket instead of fresh artichokes. THUD!….the foodies that didn’t quit reading after the breadcrumb disclosure are now picking themselves up off the floor. I think this is a good recipe. Again, there are days when you have all the time in the world to cook and there are days when you need something quick, yet homemade. This is one of those dishes.
- 1 cup seasoned breadcrumbs
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Romano cheese
- 1 tablespoon combined dried herbs such as thyme, oregano and savory or herbs sold as Italian seasoning
- 1/2 teaspoon coarse salt
- Pinch of freshly ground black pepper
- 2/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 30 ounces of bottled artichoke hearts, drained
Preheat the oven to 325 degrees. In a medium bowl, mix together the breadcrumbs, parsley, cheeses, dried herbs, salt and pepper. Set aside.
In another bowl, whisk together the olive oil, lemon juice and garlic. Set aside.
Rub olive oil inside a 13 x 9-inch baking dish. Lay the artichokes in a single layer in the baking dish. Evenly distribute the crumb topping over the artichokes, pushing it down in between the hearts. Drizzle the dressing all over the crumb topping.
Cover the dish with foil and bake for 30 minutes. Increase the temperature to 375 degrees, remove the foil and bake an additional 10 to 15 minutes or until the top is golden brown all over.
Simple, quick and really tasty. This is a nice dish to take to the table when you are pressed for time. In our quest to make all things Italian, this is a dish that gets high marks from even our harshest critics. So the next time you are in the mood for stuffed artichokes and don’t have the time (or the patience) to make them the old-fashioned way, give this quick version a try. What recipes do you have for artichokes that you make in your kitchen?
Uh oh, I will admit I was puzzled by the picture until I read on, since I’m one those high falutin foodies who is used to the tedius way. But hey this sounds good! Also, you can make it more than the one time a year artichokes actually seem to be in season.
Hi Greg. So I’m forgiven for the use of bottled artichokes and store-bought bread crumbs? This is perfect for one of those days when you are just not into a lot of fuss. I still like the old-fashioned kind the best, but these aren’t too bad. Come back and visit soon.
Store-bought bread crumbs? Oy vey. OK, deep breathe. We’re good!
breath not breathe!