Rose's Baked Artichoke Hearts
Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.
Martha Stewart Living, April 2008
253 Ratings
- 5 star values: 50
- 4 star values: 41
- 3 star values: 93
- 2 star values: 50
- 1 star values: 19
Anonymous
Rating: 5.0 stars
Everyone loved it! Made it 11 years ago, lost the recipe and just found the recipe again. Will keep it in a safe place now.
Anonymous
Rating: Unrated
It is delicious...in New Orleans known as Oysters Mosca...I add artichoke hearts to it. Same recipe basically.
Anonymous
Rating: Unrated
It is delicious...in New Orleans known as Oysters Mosca...I add artichoke hearts to it. Same recipe basically.
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Anonymous
Rating: Unrated
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).
Anonymous
Rating: Unrated
Great recipe , Easy and good . Everyone really liked it . Thanks
Anonymous
Rating: Unrated
This side dish was amazing. Great for vegetarians who want a rich, satisfying side.
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Anonymous
Rating: Unrated
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!).
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
These looked SOOO good, and not intimidating like true stuffed artichokes. I can't wait to try this. I love artichokes.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
This was delicious, but I felt the lemon zest added a perfume-y,dessert-like flavor. I would omit the zest in the future.
Anonymous
Rating: Unrated
For those of us lucky enough to have a Trader Joe's, finding the frozen artichokes was easy! I made the recipe for my family "as written" and it was great. We liked it even more the next day; served cold on turkey and cranberry sandwiches. YUM!
Anonymous
Rating: Unrated
I also couldn't find frozen ones so I used caned and just made sure to rinse thoroughly and let them dry. I made them for thanksgiving and my family loved them so much they asked me to make them again on christmas and the second time I used way less lemon juice and a little more garlic and cheese and they tasted exactly like the stuffed artichokes my grandmother taught me to make. Delicious.
Anonymous
Rating: Unrated
This became an instant family classic. I sweet-talked my favorite grocer into ordering these for me. If you're not lucky enough to have similarly fantastic service (I love them!), you might try the water-packed jarred artichoke hearts. I would rinse them and let them drain thoroughly. The frozen ones are strongly recommended. I upped the garlic to 4 cloves and used really nice homemade whole wheat bread for the crumbs. Fantastic.
Anonymous
Rating: Unrated
Lanlie, I had the same problem so I used canned - I followed the recipe except I did not cover
Anonymous
Rating: Unrated
this was delicious! Cooked a little quicker than the recipe said it would. Watch to make sure it doesn't burn.
Anonymous
Rating: Unrated
This dish was a big hit at our Thanksgiving dinner. It tasted just like my fresh stuffed artichokes, but much less work intensive. The frozen artichoke hearts were expensive...$3.83 per box. I mixed the dry ingredients in a ziplock bag the night before which added to the quick assembly in the afternoon. I am definitely adding it to my holiday recipes.
Anonymous
Rating: Unrated
IIt is impossible to find frozen artichoke hearts in Louisian; so I am going to try and make it with canned artichokes. By the way canned was nearly impossible to find also. I know, I know, using canned is not really fresh, but what am I going to do? I don't want to buy fresh because I don't know how to butcher the thing!! Does anyone else have the same problem?
Anonymous
Rating: Unrated
This can also be served as an appetizer with small toasted bread rounds as accompaniment. Just chop the artichokes coarsely before assembling and prepare in several smaller dishes.
Anonymous
Rating: Unrated
I made the breadcrumb mixture, and will assemble everthing tomorrow. I always try to make a recipe exactly as written the first time I serve it-before I modify it. I'll tell you how it turns out!
Anonymous
Rating: Unrated
can you make the night before and reheat tomorrow on turkey day?
Anonymous
Rating: Unrated
Thanks, I guess my Trader Joe's and Shaws were just sold out, but I found them! Can't wait to try it. Thanks everyone
Anonymous
Rating: Unrated
shaws supermarket has the artichokes ........
Anonymous
Rating: Unrated
Try Trader Joe's. I've found them there.
Anonymous
Rating: Unrated
I would love to make this dish but I can't find the frozen artichoke hears. Not even Whole Foods carries them. Anyone have a suggestion where to purchase these here on the East Coast?
Anonymous
Rating: Unrated
I made this dish for a family dinner and it was a huge hit. Even those individuals who were lukewarm to artichokes gobbled them up. There were zero leftovers which is a good indicator of how yummy they were.