I have gone artichoke crazy lately. Last week I made artichokes 4 times. Up until last year the only way I had eaten artichokes was in spinach artichoke dip. I still love spinach artichoke dip but now I can appreciate artichokes as a side dish as well. We made these stuffed artichokes last year and then like many other things we kind of forgot about them and never made them again. Artichokes were on sale at the grocery store recently so I bought a couple and my Mom made stuffed artichokes for dinner one night. It reminded me of how much I like stuffed artichokes. It also reminded me of how much of a pain it is to prep them.
My Grandma used to make a baked cauliflower dish that is an absolute staple in our house. It is cauliflower drizzled with olive oil, coated in breadcrumbs and Parmesan cheese, and baked. If I could do that to cauliflower why couldn’t I do it to artichokes? So, to save time and frustration I bought canned artichoke hearts and prepared them the same way I do my Grandma’s cauliflower. They were amazing! They taste similar to stuffed artichokes but there is less of the breadcrumb filling and more of the artichoke. I guess that could be a good thing or a bad thing. The breadcrumb filling is pretty much the best part of a stuffed artichoke. But with canned artichokes you can eat the whole artichoke. So, I think it is a win! And, did I mention how easy it is?
3 cans quartered artichoke hearts
1 cup Italian breadcrumbs
1 cup grated or shredded Parmesan cheese
2 tablespoons olive oil
salt and pepper
Pre heat the oven to 400 degrees. Drain the artichokes and place them in a baking dish. Sprinkle with salt and pepper. Drizzle with the olive oil. Add the breadcrumbs and cheese. Coat the artichokes with the breadcrumb/cheese mixture. Sprinkle a little more cheese over the top and bake for 15 minutes. Place under the broiler for 2-3 minutes to brown.
Source: A Live Love Pasta original