Baked Italian Artichoke Hearts with Lemon Breadcrumbs Recipe

Baked Italian Artichoke Hearts with Lemon Breadcrumbs Recipe : Italian Artichoke Hearts are baked crispy with lemon breadcrumbs, garlic, bell pepper, pecorino cheese, and basil. It’s a simple, tasty appetizer or side dish that’s popular!

 

Baked Italian Artichoke Hearts with Lemon Breadcrumbs Recipe

Canned artichoke hearts are topped with a chunky breadcrumb mixture of sautéed garlic and red bell pepper, pecorino romano cheese, fresh basil, lemon zest, and plenty of extra virgin olive oil.

Butter is added and they’re baked until the edges are golden brown. This savory recipe is perfect for weeknights or special occasions due to its flavors and simplicity.

 

INGREDIENTS

  • 3 (14-ounce) cans artichoke hearts
  • Olive oil (for bottom of baking dish)
  • ⅓-½ cup dry white wine, such as Pinot Grigio
  • Juice of two lemons about 4-6 Tbsp 
  • Lemon Breadcrumbs 
  • 3-4 Tbsp butter, cut into small cubes
  • Lemon wedges for serving

 

For the Lemon Breadcrumbs:

  • ½ cup small diced red bell pepper (about ½ large pepper)
  • ¼ cup extra virgin olive oil
  • 2 heaping Tbsp finely chopped garlic
  • Pinch crushed red pepper
  • ¾ cup plain breadcrumbs (fine texture)
  •  cup grated Pecorino Romano cheese
  • ½ cup chopped fresh basil
  • Zest of two lemons
  • Pinch salt and black pepper

 

INSTRUCTIONS

Prepare and gather ingredients as instructed. Zest the lemon before juicing. Set the oven rack in the center and preheat to 400℉. Use convection if available. Another rack beneath the broiler should be on top.

Make the flavored breadcrumbs: Cook the red bell pepper, olive oil, garlic, and crushed red pepper in a small skillet over medium-low heat for 2–3 minutes until starting to brown. Try not to burn garlic!

 

Then add the remaining breadcrumbs and remove from heat. Mix thoroughly to coat. The mixture will be moist sand-like. Set aside.

Prepare artichoke hearts. Drain and dry them with paper towels after rinsing. Halve each heart lengthwise.

 

Rub a little olive oil on the bottom of a baking dish large enough for all artichoke halves. Place the halves cut-side up in the dish in a single layer. Use two baking dishes if needed.

 

Olive oil Mix the wine and lemon juice and carefully pour it into the baking dish and between the artichokes. Allow artichokes to sit in a small amount of liquid, perhaps ¼ of the way up, rather than immersing them completely. The amount needed depends on the baking dish size. Increase or decrease as needed.

Sprinkle lemon breadcrumbs generously on each artichoke half and pat lightly. Put tiny butter pieces on top.

 

Bake artichokes on the middle rack of a preheated 400℉ oven for 20 minutes or until breadcrumbs are lightly toasted.

Finish browning the artichoke hearts under the low broiler for 1–2 minutes. Stay alert and don’t leave!

After baking, serve in baking dish with lemon wedges for added taste.

 

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NOTES

Three brine-filled 14-ounce cans generated 30 artichoke heart halves of various sizes. You can use 8 to 10 count per can, but I used 5 to 7 count per can, which are enormous. I estimated three per person, but this can vary depending on what else is served, how large the halves are, and if they are an appetizer or part of a main meal. Plan beforehand.

This recipe uses unmarinated artichoke hearts.

 

Thaw frozen artichokes in the fridge before using. Drain and pat them dry.

You won’t need to cut artichoke halves if you bought them.

 

This recipe can be made without wine by using low- or no-sodium vegetable or chicken broth.

A parchment-lined sheet pan can replace a baking dish in this recipe. Serve the finished artichoke hearts on a dish.

 

Breadcrumbs will naturally fall into the wine/lemon juice mixture on the bottom, which is fine! The sauce will thicken wonderfully.

Flavored breadcrumbs can be made a few hours ahead and stored at room temperature.

 

Serve Italian artichoke hearts with lemon wedges and crusty toast to soak up the pan juices!

Save leftovers in an airtight container in the fridge for 5 days. Heat them in a dry sauté pan over medium-low heat or a 325°F oven. Reheat them in the microwave.

 

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