Ingredients
1½cupsfresh breadcrumbs
¼cupfresh curly leaf parsley,finely chopped
2ozparmesan cheese
2ozPecorino Romano
1tbspherbs,(such as thyme, oregano, and savory, or Italian seasoning blend, mixed, dried)
1tspcoarse salt
freshly ground pepper
3pkgfrozen artichoke hearts
cupextra-virgin olive oil
¼cupfresh lemon juice,(from 2 lemons)
1tsplemon zest,finely grated
2clovegarlic
Preparation
Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9½-inch ceramic baking dishes or one 9×13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer.
Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes.
Increase temperature to 375 degrees F. Uncover, and bake for 20 to 25 minutes, until breadcrumbs are golden brown. Serve immediately.
