Grandma's Baked Artichoke Hearts is one of my favorite holiday side dishes. This is such an easy recipe and can even be made ahead of time. It's a delicious addition to your Thanksgiving, Christmas or Easter dinner!
3packagesfrozen quartered artichoke hearts, thawed (the canned or jarred are too briny)
⅔cupseasoned bread crumbs, divided in half
1cupRomano or Parmesan cheese, divided in half
2teaspoonsgarlic powder, divided in half (I'm told at one point Grandma used minced garlic, but it's my understanding this was long before my time. I only ever remember her using garlic powder)
Olive oil
Water
Instructions
Preheat oven to 350 degrees and grease an 8" x 8" or 9" x 9" baking pan.
Boil artichoke hearts for 3-5 minutes, then drain well and pat dry with paper towels.
Combine bread crumbs, cheese and garlic powder in a bowl and divide into two equal amounts and set aside.
Take half of the artichokes and arrange tightly in a single layer in the bottom of the pan.
Top with half of the bread crumb mixture.
Arrange the rest of the artichokes in a second layer and top with the rest of the breadcrumb mixture.
Use the back of a spoon (or clean fingers) to poke holes all around the top. Drizzle with water- you don't want it drenched and floating in water but you don't want it to be dry either.
Drizzle lightly with olive oil to taste (don't drown it) and bake for 30-40 minutes until the top is golden brown. Serve immediately.
Video
Notes
Be sure to use frozen artichoke hearts. The canned artichoke hearts tend be marinated and it completely changes the flavor of the dish.
Boil the artichoke hearts first. I find that the boiling helps defrost and get them to the perfect texture.
Go big on the cheese! The original recipe is one of those great family recipes that are done entirely by feel! I gave some basic measurements, but I strongly encourage you to do it to taste and to what feels right. The bottom line is, be liberal with the cheese and breadcrumbs. Since this type of cheese is particularly salty, it's used in place of salt. You don't want to skimp on it!
I use the back of a wooden spoon to poke the holes into the artichoke mixture before pouring in the water. You can also use a clean finger, just don’t skip this step.
Don't use too much water- you want to moisten it slightly without drowning your artichoke hearts.
Use oil to promote browning. I finish it off with a drizzle of olive oil to help it brown a bit on the top. In a pinch you could always use olive oil cooking spray.
Prep ahead: Blanch and drain the artichoke hearts.
Leftovers and Storage: This will last 4-5 days in an airtight container in the refrigerator.