Baked Artichoke Hearts

• 1.5 cps fresh breadcrumbs
• .25 cups finely chopped fresh curley leaf parsley
• .25 cp grated parmigiana cheese
• .25 cp grated Pecorino Romano
• 1 tablespoon mixed dried herbs such as: thyme, oregano and savory
• 1 teaspoon coarse salt
• freshly group pepper
• 3 packages (9 ounces) frozen artichoke hearts, thawed and drained
• 2/3 cup olive oil + more for baking dishes
• .25 fresh lemon juice (2 lemons)
• 1 teaspoon lemon zest
• 2 garlic cloves minced (2 tsp)

1. preheat oven to 325
2. combine bread crumbs, parsley, cheeses, herbs and salt in a med bowl and season with pepper
3. Brush oil inside two 4 cup 9.5 inch ceramic baking dishes. 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 parthment, then foil, and bake for 30 minutes. Increase temp to 375. Unclover, and bake until breadcrumbs are golden brown, 20-25 minutes. Serve ASAP

breadcrumbs, curley leaf parsley, parmigiana cheese, romano, mixed dried herbs, coarse salt, freshly group pepper, frozen artichoke hearts, olive oil , lemon juice, lemon zest, garlic

Taken from www.epicurious.com/recipes/member/views/baked-artichoke-hearts-50007883 (may not work)