Baked Artichoke Hearts

ARTICHOKES

27-oz artichoke hearts (canned or frozen, not marinated)

CRUMBS

1 1/2 c fresh bread crumbs

1/4 c fresh curly leaf parsley, finely chopped

1/4 c grated Romano

1/4 c grated Parmesan

1 Tbsp mixed dried herbs (thyme, oregano, savory, Italian blend, etc.)

1 tsp coarse salt

Pepper

DRESSING

2/3 c extra virgin olive oil

1+ tsp grated lemon zest

1/4 c fresh lemon juice (from 1 large or 2 small lemons)

2 garlic cloves, minced

• 1. Preheat oven to 325°.

  2. Brush extra virgin olive oil inside two 4-cup 9 1/2" ceramic baking dishes (or one 9"x13" glass or ceramic baking dish).

  3. Cut the artichoke hearts in half lengthwise and put into the baking dish(es) in a single layer.

  4. Combine the ingredients for the crumb mixture in a medium bowl.

  5. Note: I find it easiest to put a few slices of an Italian hearth bread into the food processor to make the crumbs, then add the other ingredients and pulse a few times to mix. For the herbs, I usually use thyme, oregano, and an herb mixture from the Sabbathday Lake Shaker Village in Maine.

  6. Sprinkle the artichoke hearts with the crumb mixture, pushing into cracks and tapping on the counter to settle crumb mixture.

  7. Start the dressing by grating the lemon zest, juicing the lemon(s), and mincing the garlic.

  8. Whisk the dressing ingredients together. Drizzle the dressing evenly over the breadcrumb topping.

  9. Note: Using a 2 cup glass measuring pitcher works well to both measure the ingredients and pour the dressing.

  10. Cover dishes with parchment, then foil.

  11. Bake at 325^o for 30 minutes. Then turn the oven up to 375^o and uncover and bake until golden brown, 20-25 minutes.

  12. Serve immediately.