Ingredients
- 1 1/2 cups fresh breadcrumbs
- 1/4 cup finely chopped fresh curly leaf parsley
- 2 ounces Mozzarella dairy product, grated (1/4 cup)
- 2 ounces Pecorino Romano, grated (1/4 cup)
- 1 tablespoon mixed dried herbs, for example 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 essential olive oil, plus much more for baking dishes
- 1/4 cup freshly squeezed lemon juice (from 2 lemons)
- 1 teaspoon finely grated lemon zest
- 2 garlic clove cloves, minced (2 teaspoons)
Directions
Preheat oven to 325 levels. Combine breadcrumbs, parsley, cheeses, herbs, and salt inside a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes a treadmill 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread right into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to stay breadcrumb mixture.
Whisk oil, fresh lemon juice and zest, and garlic clove in a tiny bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for half an hour. Increase temperature to 375 levels. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.
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