| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
- 1 tablespoon extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
- 1/4 ripe lemon
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 6 flat anchovies fillets
- 1 cup Italian style bread crumbs, 3 handfuls
- 1/4 cup chopped flat leaf parsley
- 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
- Coarse black pepper
Instructions
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 409 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 1216 mg |
Reviews
For those who do not like canned artichokes, try the frozen ones by Trader Joe’s. I sauté mine in olive oil with plenty of garlic. Then I put the bread crumb topping on and bake them until they are nicely browned. They come out delicious.
I combine all of the ingredients and bake! Super delicious and easy to prepare!
Good baked dish! :
Easy but nothing special… Just tasted like artichoke hearts with some greasy breadcrumbs on top.. not good.. I am not keeping this recipe or trying it agian. Sorry Rachel!
As with other commentators- there needs to be a few adjustments.
The biggest being- use less anchovies, double the amount of butter, double the amount of garlic and after pouring bread crumbs on artichoke hearts, lightly drizzle with EVOO.
This is a great dish to take to a party. You can assemble it the day before- then cook it right before serving. Also, leftovers can be baked or quickly nuked.
I haven’t done this yet, but I’d bet that these would be fabulous as a topping over fettucine alfredo!
The biggest being- use less anchovies, double the amount of butter, double the amount of garlic and after pouring bread crumbs on artichoke hearts, lightly drizzle with EVOO.
This is a great dish to take to a party. You can assemble it the day before- then cook it right before serving. Also, leftovers can be baked or quickly nuked.
I haven’t done this yet, but I’d bet that these would be fabulous as a topping over fettucine alfredo!
I wanted an artichoke dish this Christmas and this was the lucky winner. It is a very easy recipe to make and I found it quite delicious as did my guests. I did however make a few changes to the recipe. I used quartered artichoke hearts, and also sprinkled a little water and dabbed butter on to the bread crumbs after i spread them over the artichokes, right before I placed it in the oven to bake. This gave some fluffy moisture to the topping. I think next time i will just hold back some of the Artichoke packing water.
It is great as a left over too. The anchovies are completely undetectable, I was a little worried about that, but not one person in a group of 20 could believe there were any in the recipe. Not job R & R and Grandpa
It is great as a left over too. The anchovies are completely undetectable, I was a little worried about that, but not one person in a group of 20 could believe there were any in the recipe. Not job R & R and Grandpa
I truly love this dish. I made a few changes but nothing major. I’ve never cooked with anchovies so I chickend out and only used 4 instead of 6. I also used more lemon and less garlic (1 large clove). Lastly, I used quartered artichokes instead of the canned hearts. I did not lay them out in a pattern, I just dumped the cans in and smotthed them out as best I could. This was so super easy to make and so tasty. I was afraid it wouldn’t have much flavor but it was awesome!!!
I made these as a side dish for a dinner party I threw for 16 people and everyone RAVED over them! I took the advice of others here and added more olive oil so that it isn’t so dry… next time I will probably add a bit more lemon juice too! Will definitely make these again!
I downloaded this recipe some time ago, and have been waiting for the opportunity to make it… with great anticipation. It seemed like it had all the same components of our beloved stuffed artichokes, only without all the fuss & muss. Made this last night, and I’m sorry to say, it was tasteless & bland. I followed the recipe exactly, but all we could taste was the canned artichokes (awful). The topping was way too dry, and even with all those wonderful ingredients, not flavorful at all. I think, as other reviewers have said, the topping needs some more EVOO to bind it. Probably will not try this one again. It’s back to my tried & true, time intensive stuffed artichokes. Ya just can’t take shortcuts on some things… this is one.
The bread crumb topping was very tasty and I liked the additon of the anchovies. However, when the whole dish was put together I found it a bit disappointing. Not a ton of flavor, just seemed like canned artichokes with some stuff thrown on top. I probably will not make this again.