BAKED ARTICHOKE HEARTS
Servings 6
Ingredients
- 3 pkgs frozen artichoke hearts quartered, thawed (the canned or jarred are too briny)
- 2/3 cup bread crumbs seasoned, divided inhalf
- 1 cup Romano cheese or Parmesan, divided in half
- 2 tsp garlic powder divided in half
- olive oil (to drizzle)
- water
Instructions
- Preheat your oven to 350 degrees and grease an 8 x 8 baking pan.
- Boil your artichoke hearts for 3-5 minutes, then drain well and pat dry.
- Combine your bread crumbs, cheese and garlic powder in a bowl and divide into two equal amounts and set aside.
- Take half of the artichokes and arrange tightly in a single layer in your pan.
- Top with half of the bread crumb mixture.
- Arrange the rest of the artichokes in a second layer and top with the rest of the breadcrumb mixture.
- Use the back of a spoon (or clean fingers) to poke holes all around the top. Fill them lightly with water- You don't want it drenched and floating in water but you don't want it to be dry either.
- Drizzle with olive oil to taste (don't drown it) and bake for 30-40 minutes until the top is golden brown.
Notes
You can make this the day before and reheat before serving (or just assemble and bake off before serving- if you do it this way don't add the water until right before you bake. Apparently, my Grandma used to mix mushrooms in. I don't remember ever eating it with mushrooms but I bet it's tasty. Remember, you want it wet but not drowning.