Back to Rose’s Baked Artichoke Hearts All Reviews for Rose’s Baked Artichoke Hearts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 mld104241_1108_artichoke.jpg
Ingredients Ingredient Checklist 1 1/2 cups fresh breadcrumbs 1/4 cup finely chopped fresh curly leaf parsley 2 ounces Parmesan cheese, grated (1/4 cup) 2 ounces Pecorino Romano, grated (1/4 cup) 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend 1 teaspoon coarse salt Freshly ground pepper 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained 2/3 cup extra-virgin olive oil, plus more for baking dishes 1/4 cup fresh lemon juice (from 2 lemons) 1 teaspoon finely grated lemon zest 2 garlic cloves, minced (2 teaspoons)
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 mld104241_1108_artichoke.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
mld104241_1108_artichoke.jpg
mld104241_1108_artichoke.jpg
Ingredients
Ingredients
- 1 1/2 cups fresh breadcrumbs 1/4 cup finely chopped fresh curly leaf parsley 2 ounces Parmesan cheese, grated (1/4 cup) 2 ounces Pecorino Romano, grated (1/4 cup) 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend 1 teaspoon coarse salt Freshly ground pepper 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained 2/3 cup extra-virgin olive oil, plus more for baking dishes 1/4 cup fresh lemon juice (from 2 lemons) 1 teaspoon finely grated lemon zest 2 garlic cloves, minced (2 teaspoons)
Directions
Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
Reviews (27)
Add Rating & Review 253 Ratings 5 star values: 50 4 star values: 41 3 star values: 93 2 star values: 50 1 star values: 19
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Reviews (27)
Add Rating & Review 253 Ratings 5 star values: 50 4 star values: 41 3 star values: 93 2 star values: 50 1 star values: 19
Add Rating & Review
253 Ratings 5 star values: 50 4 star values: 41 3 star values: 93 2 star values: 50 1 star values: 19
253 Ratings 5 star values: 50 4 star values: 41 3 star values: 93 2 star values: 50 1 star values: 19
253 Ratings 5 star values: 50 4 star values: 41 3 star values: 93 2 star values: 50 1 star values: 19
5 star values: 50 4 star values: 41 3 star values: 93 2 star values: 50 1 star values: 19
Martha Stewart Member Rating: 5.0 stars 12/20/2019 Everyone loved it! Made it 11 years ago, lost the recipe and just found the recipe again. Will keep it in a safe place now. Martha Stewart Member Rating: Unrated 01/04/2017 It is delicious...in New Orleans known as Oysters Mosca...I add artichoke hearts to it. Same recipe basically. Martha Stewart Member Rating: Unrated 07/28/2015 Delicious casserole - although, next time I make it I will make a change. I'll mix the bread crumbs with the olive oil mixture then top the artichokes. Some crumbs didn't get soaked with the over the top drizzle (as recipe instructed) which meant some bites were just an artichoke and loose dry toasted crumbs (wasn't appealing). Martha Stewart Member Rating: Unrated 04/01/2013 Great recipe , Easy and good . Everyone really liked it . Thanks Martha Stewart Member Rating: Unrated 08/11/2011 This side dish was amazing. Great for vegetarians who want a rich, satisfying side. Martha Stewart Member Rating: Unrated 11/27/2010 This dish was the hit of our Thanksgiving Dinner this year! I had to use 3 cans of drained artichoke hearts, as our market didn't carry frozen. I made the dish one day ahead, as Lucinda said on the show segment this could be done, and just baked before serving. Other than that, I followed the recipe exactly, and we were fighting over the leftovers (cooks prerogative - we kept them!). Martha Stewart Member Rating: Unrated 11/23/2010 I first made these for Thanksgiving last year and now they are a staple whenever I am making a special feast. Everyone loves this dish--whether or not they like artichokes. Martha Stewart Member Rating: Unrated 11/19/2010 These looked SOOO good, and not intimidating like true stuffed artichokes. I can't wait to try this. I love artichokes. Martha Stewart Member Rating: Unrated 08/22/2010 This is a great alternative to the traditional stuffed artichoke because it has all the flavor of the original with much less work. You can also eat this dish a little more gracefully at the table. It went over so well at Thanksgiving and it was so simple that I make it more often now. I found the frozen hearts at Fairway. Martha Stewart Member Rating: Unrated 11/22/2009 These were great! The only change I made was using all Parmesan instead of both cheeses. I found the frozen artichokes at Kroger (their Private Selection brand). I think plain canned artichokes would be just as good, though. Martha Stewart Member Rating: Unrated 01/04/2009 This was delicious, but I felt the lemon zest added a perfume-y,dessert-like flavor. I would omit the zest in the future. Martha Stewart Member Rating: Unrated 01/02/2009 For those of us lucky enough to have a Trader Joe's, finding the frozen artichokes was easy! I made the recipe for my family "as written" and it was great. We liked it even more the next day; served cold on turkey and cranberry sandwiches. YUM! Martha Stewart Member Rating: Unrated 12/25/2008 I also couldn't find frozen ones so I used caned and just made sure to rinse thoroughly and let them dry. I made them for thanksgiving and my family loved them so much they asked me to make them again on christmas and the second time I used way less lemon juice and a little more garlic and cheese and they tasted exactly like the stuffed artichokes my grandmother taught me to make. Delicious. Martha Stewart Member Rating: Unrated 12/22/2008 This became an instant family classic. I sweet-talked my favorite grocer into ordering these for me. If you're not lucky enough to have similarly fantastic service (I love them!), you might try the water-packed jarred artichoke hearts. I would rinse them and let them drain thoroughly. The frozen ones are strongly recommended. I upped the garlic to 4 cloves and used really nice homemade whole wheat bread for the crumbs. Fantastic. Martha Stewart Member Rating: Unrated 12/08/2008 Lanlie, I had the same problem so I used canned - I followed the recipe except I did not cover Martha Stewart Member Rating: Unrated 11/28/2008 this was delicious! Cooked a little quicker than the recipe said it would. Watch to make sure it doesn't burn. Martha Stewart Member Rating: Unrated 11/27/2008 This dish was a big hit at our Thanksgiving dinner. It tasted just like my fresh stuffed artichokes, but much less work intensive. The frozen artichoke hearts were expensive...$3.83 per box. I mixed the dry ingredients in a ziplock bag the night before which added to the quick assembly in the afternoon. I am definitely adding it to my holiday recipes. Martha Stewart Member Rating: Unrated 11/27/2008 IIt is impossible to find frozen artichoke hearts in Louisian; so I am going to try and make it with canned artichokes. By the way canned was nearly impossible to find also. I know, I know, using canned is not really fresh, but what am I going to do? I don't want to buy fresh because I don't know how to butcher the thing!! Does anyone else have the same problem? Martha Stewart Member Rating: Unrated 11/27/2008 This can also be served as an appetizer with small toasted bread rounds as accompaniment. Just chop the artichokes coarsely before assembling and prepare in several smaller dishes. Martha Stewart Member Rating: Unrated 11/27/2008 I made the breadcrumb mixture, and will assemble everthing tomorrow. I always try to make a recipe exactly as written the first time I serve it-before I modify it. I'll tell you how it turns out! Martha Stewart Member Rating: Unrated 11/26/2008 can you make the night before and reheat tomorrow on turkey day? Martha Stewart Member Rating: Unrated 11/26/2008 Thanks, I guess my Trader Joe's and Shaws were just sold out, but I found them! Can't wait to try it. Thanks everyone Martha Stewart Member Rating: Unrated 11/26/2008 shaws supermarket has the artichokes ........ Martha Stewart Member Rating: Unrated 11/26/2008 Try Trader Joe's. I've found them there. Martha Stewart Member Rating: Unrated 11/26/2008 I would love to make this dish but I can't find the frozen artichoke hears. Not even Whole Foods carries them. Anyone have a suggestion where to purchase these here on the East Coast? Martha Stewart Member Rating: Unrated 11/13/2008 I made this dish for a family dinner and it was a huge hit. Even those individuals who were lukewarm to artichokes gobbled them up. There were zero leftovers which is a good indicator of how yummy they were.Martha Stewart Member
Rating: 5.0 stars 12/20/2019
Everyone loved it! Made it 11 years ago, lost the recipe and just found the recipe again. Will keep it in a safe place now.
Rating: 5.0 stars
Rating: Unrated 01/04/2017
It is delicious…in New Orleans known as Oysters Mosca…I add artichoke hearts to it. Same recipe basically.
Rating: Unrated
Rating: Unrated 07/28/2015
Delicious casserole - although, next time I make it I will make a change. I’ll mix the bread crumbs with the olive oil mixture then top the artichokes. Some crumbs didn’t get soaked with the over the top drizzle (as recipe instructed) which meant some bites were just an artichoke and loose dry toasted crumbs (wasn’t appealing).
Rating: Unrated 04/01/2013
Great recipe , Easy and good . Everyone really liked it . Thanks
Rating: Unrated 08/11/2011
This side dish was amazing. Great for vegetarians who want a rich, satisfying side.
Rating: Unrated 11/27/2010
This dish was the hit of our Thanksgiving Dinner this year! I had to use 3 cans of drained artichoke hearts, as our market didn’t carry frozen. I made the dish one day ahead, as Lucinda said on the show segment this could be done, and just baked before serving. Other than that, I followed the recipe exactly, and we were fighting over the leftovers (cooks prerogative - we kept them!).
Rating: Unrated 11/23/2010
I first made these for Thanksgiving last year and now they are a staple whenever I am making a special feast. Everyone loves this dish–whether or not they like artichokes.
Rating: Unrated 11/19/2010
These looked SOOO good, and not intimidating like true stuffed artichokes. I can’t wait to try this. I love artichokes.
Rating: Unrated 08/22/2010
This is a great alternative to the traditional stuffed artichoke because it has all the flavor of the original with much less work. You can also eat this dish a little more gracefully at the table. It went over so well at Thanksgiving and it was so simple that I make it more often now. I found the frozen hearts at Fairway.
Rating: Unrated 11/22/2009
These were great! The only change I made was using all Parmesan instead of both cheeses. I found the frozen artichokes at Kroger (their Private Selection brand). I think plain canned artichokes would be just as good, though.
Rating: Unrated 01/04/2009
This was delicious, but I felt the lemon zest added a perfume-y,dessert-like flavor. I would omit the zest in the future.
Rating: Unrated 01/02/2009
For those of us lucky enough to have a Trader Joe’s, finding the frozen artichokes was easy! I made the recipe for my family “as written” and it was great. We liked it even more the next day; served cold on turkey and cranberry sandwiches. YUM!
Rating: Unrated 12/25/2008
I also couldn’t find frozen ones so I used caned and just made sure to rinse thoroughly and let them dry. I made them for thanksgiving and my family loved them so much they asked me to make them again on christmas and the second time I used way less lemon juice and a little more garlic and cheese and they tasted exactly like the stuffed artichokes my grandmother taught me to make. Delicious.
Rating: Unrated 12/22/2008
This became an instant family classic. I sweet-talked my favorite grocer into ordering these for me. If you’re not lucky enough to have similarly fantastic service (I love them!), you might try the water-packed jarred artichoke hearts. I would rinse them and let them drain thoroughly. The frozen ones are strongly recommended. I upped the garlic to 4 cloves and used really nice homemade whole wheat bread for the crumbs. Fantastic.
Rating: Unrated 12/08/2008
Lanlie, I had the same problem so I used canned - I followed the recipe except I did not cover
Rating: Unrated 11/28/2008
this was delicious! Cooked a little quicker than the recipe said it would. Watch to make sure it doesn’t burn.
Rating: Unrated 11/27/2008
This dish was a big hit at our Thanksgiving dinner. It tasted just like my fresh stuffed artichokes, but much less work intensive. The frozen artichoke hearts were expensive…$3.83 per box. I mixed the dry ingredients in a ziplock bag the night before which added to the quick assembly in the afternoon. I am definitely adding it to my holiday recipes.
IIt is impossible to find frozen artichoke hearts in Louisian; so I am going to try and make it with canned artichokes. By the way canned was nearly impossible to find also. I know, I know, using canned is not really fresh, but what am I going to do? I don’t want to buy fresh because I don’t know how to butcher the thing!! Does anyone else have the same problem?
This can also be served as an appetizer with small toasted bread rounds as accompaniment. Just chop the artichokes coarsely before assembling and prepare in several smaller dishes.
I made the breadcrumb mixture, and will assemble everthing tomorrow. I always try to make a recipe exactly as written the first time I serve it-before I modify it. I’ll tell you how it turns out!
Rating: Unrated 11/26/2008
can you make the night before and reheat tomorrow on turkey day?
Thanks, I guess my Trader Joe’s and Shaws were just sold out, but I found them! Can’t wait to try it. Thanks everyone
shaws supermarket has the artichokes ……..
Try Trader Joe’s. I’ve found them there.
I would love to make this dish but I can’t find the frozen artichoke hears. Not even Whole Foods carries them. Anyone have a suggestion where to purchase these here on the East Coast?
Rating: Unrated 11/13/2008
I made this dish for a family dinner and it was a huge hit. Even those individuals who were lukewarm to artichokes gobbled them up. There were zero leftovers which is a good indicator of how yummy they were.
All Reviews for Rose’s Baked Artichoke Hearts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rose’s Baked Artichoke Hearts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
