Emmanuel's Baked Artichoke Hearts

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Picture of Emmanuel's Baked Artichoke Hearts Recipe Photo: Emmanuel's Baked Artichoke Hearts Recipe
Rated 4 stars out of 5
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Total Time:
25 min
Prep
10 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
  • 1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
  • 1/4 ripe lemon
  • 1 tablespoon butter
  • 3 cloves garlic, chopped
  • 6 flat anchovies fillets
  • 1 cup Italian style bread crumbs, 3 handfuls
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
  • Coarse black pepper

Directions

Preheat oven to 400 degrees F.

Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.

Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.

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Newest Ratings and Reviews

Read all 23 reviews

  • on August 20, 2011

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    Good baked dish! :

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  • on June 24, 2009

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    Easy but nothing special... Just tasted like artichoke hearts with some greasy breadcrumbs on top.. not good.. I am not keeping this recipe or trying it agian. Sorry Rachel!

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  • on March 21, 2009

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    As with other commentators- there needs to be a few adjustments.
    The biggest being- use less anchovies, double the amount of butter, double the amount of garlic and after pouring bread crumbs on artichoke hearts, lightly drizzle with EVOO.
    This is a great dish to take to a party. You can assemble it the day before- then cook it right before serving. Also, leftovers can be baked or quickly nuked.
    I haven't done this yet, but I'd bet that these would be fabulous as a topping over fettucine alfredo!

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