3 c. fresh breadcrumbs
1/2 c. finely chopped fresh curly leaf parsley
4 oz. Parmesan cheese, grated
4 oz. Pecorino Romano, grated
2 T. mixed dried herbs (thyme, oregano, & savory or Italian seasoning blend)
2 tsp. sea salt
Freshly ground black pepper
3 12 oz. bags of frozen artichoke hearts (I use Trader Joes), thawed & drained
2/3 c. extra virgin olive oil, plus more for baking dish
1/2 c. fresh lemon juice
1 T. finely grated lemon zest
4 garlic gloves minced (4 tsp., fresh is best)
- Preheat oven to 325 degrees; combine breadcrumbs, parsley, cheeses, herb, & salt in a bowl
- Brush oil inside 9 x 13 ceramic baking dish & spread artichoke hearts evenly in bottom. Sprinkle breadcrumb mixture over artichoke hearts
- Whisk oil, lemon juice, lemon zest, & minced garlic (I actually put these ingredients in my food processor & blend until smooth, almost like a light aoili).
- Drizzle dressing over the breadcrumb/artichoke mixture. Lightly toss all ingredients so dressing is evenly distributed.
- Cover with foil & bake for 30 minutes. Increase temp to 375 degrees, uncover & bake until breadcrumbs are golden brown.
- Serve immediately.
- (Refrigerates & reheats well - I always make a big pan and have leftovers for days).
I first made this for Thanksgiving 2008 when The World's Most Amazing Mother-in-Law was visiting. (It's only fitting that she is The World's Most Amazing Mother-in-Law considering she is Mr. Amazing Man's mom). I found an "inspiration recipe" in a magazine, then adapted it and made it my own.
At any rate, this bright, happy dish is a great one to take along to a potluck since you will be pretty certain (a) no one else will be bringing it and (b) everyone will love it. Or just make a big dish of it for yourself and don't share with anyone. Even Mr. Amazing Man knows he needs to ask first before he eats any he finds in the fridge. Seriously, it's that good.