Recipes With Artichokes Baked Artichoke Hearts
EMMANUEL'S BAKED ARTICHOKE HEARTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
BAKED ARTICHOKE HEARTS WITH SEASONED BREADCRUMBS
Steps:
- Preheat oven to 375f and set to middle rack. Mix seasoned breadcrumbs ingredients together and set aside.
- Mix the minced garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
- Next, place the artichoke hearts into the baking dish and top them with the remaining garlic oil. Sprinkle the hot red pepper all over the hearts.
- Evenly sprinkle the seasoned breadcrumbs and bake for 15-20 minutes or until hot all the way through and the breadcrumbs have browned. For more color, the artichoke hearts can be broiled for the last 45-60 seconds but watch carefully. Enjoy!
Nutrition Facts : Calories 251 kcal, Fat 14.8 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 1159 mg, Carbohydrate 18.8 g, Fiber 10.6 g, Sugar 5.1 g, Protein 8.1 g, ServingSize 1 serving
ROSE'S BAKED ARTICHOKE HEARTS
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
- Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
- Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
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