Crispy baked artichoke hearts stuffed with a mouth-watering mix of breadcrumbs, parmesan, garlic, herbs, olive oil and lemon... a family recipe made gluten-free and out of this world! Easy recipe is perfect as an appetizer or side dish. Can be assembled a day ahead and baked before serving.
Course: Appetizer, Side Dish, Holidays, Veggies
Cuisine: Gluten-Free, Vegetarian
Servings: 6-8 servings
Author: Healthy Gluten-free Family
Artichokes and stuffing
1 1/2cupsgluten-free breadcrumbswe used Aleias Italian bread crumbs
1/4cupfinely chopped fresh curly parsley
1/4cupgrated parmesan cheese
1/4cupgrated pecorino romano cheese
1tablespoonmixed dried herbswe used 1/2 thyme and 1/2 oregano. You could also use an Italian seasoning blend
freshly ground pepper
3 9ozpackages frozen artichoke heartsthawed and drained (or the equivalent 3 cans artichoke hearts)
2/3cupextra virgin olive oilplus more for the baking dish
1/4cupfresh lemon juiceapproximately juice from 2 lemons
1teaspoonfinely grated lemon zest
2garlic clovesminced (2 teaspoons)
Preheat oven to 325 degrees F
Combine breadcrumbs, parsley, cheese, herbs and salt in a medium bowl. Season with pepper to taste (I used 1/4 teaspoon) and mix to combine. Set aside.
Prepare the dressing
Whisk olive oil, lemon juice and zest, and garlic in a small bowl or liquid measuring cup. Set aside.
Prepare the dish
I used a 1 1/2 quart 8.5x 11 inch baking dish. My aunt used a 9x13 inch baking dish. Or if you want a single layer of artichokes, use 2 9 1/2 inch baking dishes. They all work! Brush oil on the inside of the baking dish.
Place artichokes in a single layer covering the base of the pan, sprinkle stuffing mixture over artichokes, pushing it into the cracks between hearts. Tap the bottom of the dish on a counter to settle bread crumb mixture. Drizzle with Dressing
If using 1 pan (as I did above), place a second layer of artichokes on top of the first layer and repeat topping and stuffing with breadcrumb mixture. If using 2 pans, repeat as above with the second pan.
Drizzle the rest of the dressing evenly over breadcrumb topped artichokes.
Cover dish with parchment paper, then foil, and bake 30 minutes.
Increase temperature to 375 degrees
Uncover and bake until breadcrumbs are golden brown, 20 -25 minutes.
Serve immediately and enjoy!
Tip: Can be assembled a day ahead, stored in the refrigerator, and baked just before serving.