New This Month

Rose's Baked Artichoke Hearts


Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.

  • Servings: 8

Source: Martha Stewart Living, April 2008


  • 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 coarse 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 (from 2 lemons)
  • 1 teaspoon finely grated lemon zest
  • 2 garlic cloves, minced (2 teaspoons)


  1. Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

  2. Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. 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.

  3. Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

Reviews Add a comment

  • MS12250579
    4 JAN, 2017
    It is New Orleans known as Oysters Mosca...I add artichoke hearts to it. Same recipe basically.
  • MS12250579
    4 JAN, 2017
    It is New Orleans known as Oysters Mosca...I add artichoke hearts to it. Same recipe basically.
  • CrackerCook
    28 JUL, 2015
    Delicious casserole - although, next time I make it I will make a change. I'll mix the bread crumbs with the olive oil mixture then top the artichokes. Some crumbs didn't get soaked with the over the top drizzle (as recipe instructed) which meant some bites were just an artichoke and loose dry toasted crumbs (wasn't appealing).
  • RosalieCeurvels
    1 APR, 2013
    Great recipe , Easy and good . Everyone really liked it . Thanks
  • dtschic
    11 AUG, 2011
    This side dish was amazing. Great for vegetarians who want a rich, satisfying side.
  • kygal
    27 NOV, 2010
    This dish was the hit of our Thanksgiving Dinner this year! I had to use 3 cans of drained artichoke hearts, as our market didn't carry frozen. I made the dish one day ahead, as Lucinda said on the show segment this could be done, and just baked before serving. Other than that, I followed the recipe exactly, and we were fighting over the leftovers (cooks prerogative - we kept them!).
  • meganbridgwater
    23 NOV, 2010
    I first made these for Thanksgiving last year and now they are a staple whenever I am making a special feast. Everyone loves this dish--whether or not they like artichokes.
  • TamaraDLMerritt
    19 NOV, 2010
    These looked SOOO good, and not intimidating like true stuffed artichokes. I can't wait to try this. I love artichokes.
  • woodensandals
    22 AUG, 2010
    This is a great alternative to the traditional stuffed artichoke because it has all the flavor of the original with much less work. You can also eat this dish a little more gracefully at the table. It went over so well at Thanksgiving and it was so simple that I make it more often now. I found the frozen hearts at Fairway.
  • benjaminmorehead
    22 NOV, 2009
    These were great! The only change I made was using all Parmesan instead of both cheeses. I found the frozen artichokes at Kroger (their Private Selection brand). I think plain canned artichokes would be just as good, though.