Artichoke Gratin
Like stuffed artichokes, only easier!
Ingredients
- 3 14 oz. cans artichoke hearts in water, or two cans artichoke hearts and one can artichoke bottoms
- 4 T. butter, divided
- salt and pepper
- 1 cup plain breadcrumbs, fresh or dried
- ½ cup grated parmesan cheese
- ¼ cup dry white wine
- zest of one small lemon
- 1 t. Italian seasoning
- ½ t. onion powder
- ¼ t. garlic powder
- salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 350°. Grease an 8x8 or similar size baking dish with 2 T. butter. Use all of the 2 tablespoons of butter to grease the dish.
- Drain the artichokes and chop roughly. Discard any tough outer leaves if necessary. Spead the artichokes in the buttered baking dish. Sprinkle with salt and pepper to taste.
- Melt the remaining 2 T. of butter. Toss with the lemon zest, breadcrumbs, parmesan, Italian seasoning, onion powder, and garlic powder. Again, add salt and pepper to taste. Sprinkle evenly over the artichokes.
- Bake uncovered for 30 minutes.
Notes
4 cans quartered artichoke hearts
-3/4 cup extra virgin olive oil
-1/2 cup parmesan chesse
-1 cup of seasoned breadcrumbs
-1 tsp onion powder
-1 tsp garlic powder
-1 tsp black pepper
1/2 cup white wine No layering for this one: you just mix it all in one bowl with clean hands, and spread/press into a baking dish and bake at 375 for about 45 minutes until golden brown on top. (Check after 30 mins, and go from there.)
-3/4 cup extra virgin olive oil
-1/2 cup parmesan chesse
-1 cup of seasoned breadcrumbs
-1 tsp onion powder
-1 tsp garlic powder
-1 tsp black pepper
1/2 cup white wine No layering for this one: you just mix it all in one bowl with clean hands, and spread/press into a baking dish and bake at 375 for about 45 minutes until golden brown on top. (Check after 30 mins, and go from there.)