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
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