Mad Hungry TV's Baked Artichoke Hearts Recipe | Martha Stewart

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and adds a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier and gluten-free.

Start by preparing 1/4 cup of chopped parsley.

Grate 1/4 cup each of Romano cheese and Parmesan cheese; note that using all Romano is acceptable but avoid all Parmesan for flavor balance.

Measure out 1 1/2 cups of breadcrumbs, preferably high-quality and not seasoned.

Add 1 tablespoon of dried Italian herbs (thyme, oregano, basil) to the breadcrumbs and mix to combine.

Squeeze the juice of 2 lemons into a bowl, approximately 4 tablespoons, to create a sauce.

In a separate bowl, measure 3/4 cup of olive oil and add finely chopped garlic; whisk together with the lemon juice.

Add salt and a generous amount of black pepper to the breadcrumb mixture and combine.

Drizzle a small amount of olive oil in the bottom of a baking dish.

Layer the 3 packages of frozen artichoke hearts evenly in the baking dish.

Sprinkle the breadcrumb mixture over the artichoke hearts and press it down slightly to ensure it gets into the crevices.

Re-whisk the olive oil, garlic, and lemon juice mixture and drizzle it evenly over the entire dish.

Cover the dish with foil and bake in a preheated oven at 325°F for about 30 minutes.

Remove the foil, increase the oven temperature to 375°F, and bake for an additional 10 to 15 minutes until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens