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Baked Artichokes with Breadcrumbs


Artichokes aren't as prickly to prepare as they may seem. Let veggies take center stage and serve these as the main event.

  • Servings: 4

Source: Body+Soul, April 2010


  • 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


  1. Preheat oven to 400 degrees.

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

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

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

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

Cook's Notes

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.

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