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Baked Artichokes with Breadcrumbs

Artichokes aren't as prickly to prepare as they may seem (get our step-by-step trimming instructions).

  • servings: 4

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Ingredients

  • 1 cup fresh breadcrumbs, toasted
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chives, cut into 1/2-inch lengths
  • 1/2 teaspoon minced lemon zest
  • 1 clove garlic, minced
  • 1/2 cup grated Gruyere cheese
  • Kosher salt and ground black pepper
  • 2 artichokes, trimmed, with top 1/4 cut off

Cook's Note

You may end up with a little water in the bottom of the pan at the end of cooking -- that's OK. Simply use a pair of tongs or slotted spoon to lift the artichokes out and tip forward slightly to release any water.

Directions

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 2

    Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  3. Step 3

    Cut off the top quarter of the artichokes lengthwise, and remove the chokes.

  4. Step 4

    Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.

  5. Step 5

    Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.

  6. Step 6

    Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.

Source
Body+Soul, April 2010

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