Rose’S Baked Artichoke Hearts

• 1 1/2 cups fresh breadcrumbs
• 1/4 cup finely chopped fresh curly leaf parsley
• 2 ounces parmesan cheese grated (1/4 cup)
• 2 ounces pecorino romano grated (1/4 cup)
• 1 tablespoon mixed dried herbs such as thyme, oregano and savory or Italian seasoning blend
• 1 teaspoon course salt
• Freshly ground pepper
• 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
• 2/3 cup extra virgin olive oil plus more for baking dishes
• 1/4 cup fresh lemon juice (2 lemons)
• 1 teaspoon finely grated lemon zest
• 2 garlic cloves minced (about 2 teaspoons)

1. Preheat oven to 325 degrees.
2. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
3. Brush oil inside two 4 cup, 9 1/2 inch ceramic baking dishes, and spread artichokes into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks. Tap bottom of dishes on counter to settle breadcrumb mixture.
4. Whisk oil, lemon juice and zest and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover with parchment, then foil and bake for 30 minutes.
5. Increase temperature to 375 degrees. Uncover and bake until breakdcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

fresh breadcrumbs, ubc, parmesan cheese, pecorino romano, mixed dried herbs, course salt, freshly ground pepper, frozen artichoke, extra virgin olive oil, ubc, lemon zest, garlic

Taken from www.epicurious.com/recipes/member/views/rose-s-baked-artichoke-hearts-52544261 (may not work)