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Ingredients

Serves 8

• 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)

Description

Martha Stewart Living Editor Lucinda Scala Quinn Shares Her Recipe For Baked Artichoke Hearts.

Martha Stewart