Simple Baked Italian Artichoke Hearts With Lemon Breadcrumbs Recipe

Italian Artichoke Hearts are baked crispy with lemon breadcrumbs, garlic, bell pepper, pecorino cheese, and basil. It's a simple, tasty appetizer or side dish that's popular!


– 3 (14-ounce) cans artichoke hearts (See NOTES.) Olive oil (for bottom of baking dish) – ⅓-½ cup dry white wine, such as Pinot Grigio Juice of two lemons about 4-6 Tbsp (zest the lemon first for the breadcrumbs–See below.) Lemon Breadcrumbs (See below.) – 3-4 Tbsp butter, cut into small cube Lemon wedges for serving For the Lemon Breadcrumbs: – ½ cup small diced red bell pepper (about ½ large pepper) – ¼ cup extra virgin olive oil – 2 heaping Tbsp finely chopped garlic – Pinch crushed red pepper – ¾ cup plain breadcrumbs (fine texture) – ⅓ cup grated Pecorino Romano cheese – ½ cup chopped fresh basil Zest of two lemon – Pinch salt and black pepper


Get ingredients as directed. Zest lemon before juicing. Set the oven rack in the center and heat to 400℉. Use convection if possible. Top with a broiler rack.Photos and step-by-step instructions are in the blog page above.  



Make flavored breadcrumbs: Cook red bell pepper, olive oil, garlic, and crushed red pepper in a small skillet over medium-low heat for 2–3 minutes until brown. Avoid burning garlic!  


Ingredients: ½ cup diced red bell pepper, ¼ cup extra virgin olive oil, 2 heaping Tbsp minced garlic, pinch crushed red pepper. Remove from heat after adding remaining breadcrumbs.   


Mix well to coat. Sand will be wet. Set aside. ¾ cup breadcrumbs, ⅓ cup grated Pecorino Romano, ½ cup chopped fresh basil, pinch salt, black pepper.  


Prepare artichoke hearts. Drain and dry with paper towels after rinsing. Half each heart lengthwise.  


3 14-oz artichoke heartsA baking dish large enough for all artichoke halves should be lightly buttered. One-layer cut-side-up halves in dish. Use two baking dishes if needed.  


Olive oilPour the wine-lemon juice mixture between artichokes and into the baking dish carefully. Avoid over-immersion by submerging artichokes in a ¼-full liquid.   


Amount needed depends on baking dish size. Increase or decrease as needed.lemon juice, 1/2 cup dry white wine  


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