Baked Italian Artichoke Hearts with Lemon Breadcrumbs :- Flavourful Lemon Breadcrumbs with garlic, bell pepper, pecorino cheese, and loads of basil are sprinkled over succulent Italian artichoke hearts before baking till crisp. It’s a really crowd-pleasing appetizer or side dish that’s easy but tasty!
Baked Italian Artichoke Hearts with Lemon Breadcrumbs
Sweet Lemon Flavour Succulent Italian artichoke hearts are topped with breadcrumbs flavoured with garlic, bell pepper, pecorino cheese, and a tonne of basil, then baked till crisp. It’s a pretty simple but delicious appetiser or side dish that appeals to a lot of people!
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 (zest the lemon first for the breadcrumbs–See below.)
- Lemon Breadcrumbs (See below.)
- 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)
- ⅓ cup grated Pecorino Romano cheese
- ½ cup chopped fresh basil
- Zest of two lemons
- Pinch salt and black pepper
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Instructions
Prepare and collect all ingredients in accordance with the aforementioned guidelines. Before you juice the lemon, make sure to zest it. Preheat the oven to 400°F and place a rack in the center. (If you have a convection setting, use it.) Place a second rack underneath the broiler at the top.
Prepare the seasoned breadcrumbs by: The red bell pepper, olive oil, garlic, and crushed red pepper should all be combined in a small skillet over medium-low heat. Cook for two to three minutes, or until the pepper begins to brown. Take care to avoid burning the garlic!
After that, add the remaining ingredients for the breadcrumbs and turn off the heat. To coat, thoroughly mix. The mixture will resemble wet sand in consistency. Put aside. Get the artichoke hearts ready. After giving them a quick water rinse, drain and pat dry with paper towels. Divide every heart lengthwise in half.
Coat the bottom of a baking dish that can accommodate all the artichoke halves with a small amount of olive oil. Next, place the halves in the dish in a single layer, cut side up. If needed, use two baking dishes.
Olive oil
Mix the wine and lemon juice together, then gently pour the mixture between the artichokes and along the borders of the baking dish. Since you just want to submerge the artichokes in a tiny amount of liquid—roughly ¼ of the way up—you might not need to use all of the liquid. The size of the baking dish used will determine the precise amount required. As required, use more or less.
Next, evenly distribute the lemon breadcrumbs over the entire surface of each artichoke half, gently pressing them in place. Place the little butter cubes on top. Once the oven is set to 400°F, move the baking dish to the center rack and bake the artichokes for approximately 20 minutes, or until the breadcrumbs begin to turn golden brown.
After that, broil the artichoke hearts for a further minute or two on low to further brown them. Pay careful attention and don’t leave during this phase! Take out of the oven, then serve right away in a baking dish with lemon wedges for an added flavor burst. Good Taste
Notes
Three brine-filled 14-ounce cans yielded 30 artichoke heart halves of varied sizes. I used 5 to 7 count per can, which are huge. You can use 8 to 10 count. I guessed 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 a major meal. Plan beforehand.
Recipe uses unmarinated artichoke hearts. Thaw frozen artichokes in the fridge. Pat dry and drain. Buying artichoke halves eliminates the need to cut them. This recipe can be done without wine using low- or no-sodium vegetable or chicken broth. A parchment-lined sheet pan can replace a baking dish in this recipe. Serve finished artichoke hearts on a plate.
Breadcrumbs will naturally fall into the bottom wine/lemon juice mixture, which is fine! The sauce thickens well. Make flavoured breadcrumbs a few hours ahead and store at room temperature. Serve Italian artichoke hearts with lemon wedges and crusty bread to soak up pan juices! Keep leftovers in an airtight container in the fridge for 5 days. Heating them in a dry sauté pan over medium-low heat or 325°F oven. Reheat in microwave.
