Baked Artichokes

November 8, 2009

30 min or less active, 60 min or less total, side, spring

Information

Servings: 4
Time: 10 minutes active; 60 minutes total
Price: ~$11.00 total; ~$2.75 per serving
Nutrition (per serving):
Calories: 252.4
Protein: 11.6g
Fat: 4g
Saturated fat: 4g
Carbohydrates: 25.4g
Fiber: 5.5g
Sodium: 494.2mg
Cholesterol: 11.2mg
High In:
Good Source:
Low In:

Ingredients

• 3/4 cup breadcrumbs
• 1/4 cup flat-leaf parsley, chopped
• 1 oz Parmesan cheese, grated
• 1 oz Asiago cheese, grated
• 1/2 Tbsp mixed dried herbs (I used marjoram and thyme, but oregano and rosemary would work well too)
• 1/2 tsp 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 oz packages frozen artichoke hearts, thawed and drained if watery
• 2 Tbsp EVOO
• 2 Tbsp lemon juice, from 1 lemon
• 1/2 tsp lemon zest, grated
• 1 garlic clove, minced

Preparation

1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, mixed herbs and pepper in a bowl.
2. Spray the inside of a 2Q casserole dish with cooking spray and arrange the artichoke hearts evenly over the bottom. Spread the breadcrumb mixture evenly over the top.
3. Whisk EVOO, lemon juice, lemon zest and garlic together. 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.