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Baked Artichokes

Baked Artichokes

Tasha McDaniel Sharpe

"A yummy way to prepare artichokes."
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Ingredients

25 m servings 198 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 733 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray.
  2. Mix bread crumbs, Parmesan cheese, and parsley together in a bowl. Stir olive oil, lemon juice, lemon zest, and garlic together in a separate bowl.
  3. Spread artichoke hearts into bottom of prepared baking dish. Pour olive oil mixture over artichokes and stir to coat. Spread bread crumb mixture over the artichokes.
  4. Bake in preheated oven until hot in the center and the bread crumb layer is golden brown, 15 to 20 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

Good food here. Just like an appetizer served at a local restaurant. I did halve the lemon juice and may reduce it further next time; My guests raved about this and both liked the lemony taste...

Most helpful critical review

So glad I read the other reviews and reduced the lemon! Could have gone with just two tbsp of lemon juice and been happy. I had a TON of the bread crumb topping leftover, it was a bit too heav...

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Least positive
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So glad I read the other reviews and reduced the lemon! Could have gone with just two tbsp of lemon juice and been happy. I had a TON of the bread crumb topping leftover, it was a bit too heav...

Good food here. Just like an appetizer served at a local restaurant. I did halve the lemon juice and may reduce it further next time; My guests raved about this and both liked the lemony taste...

I will make this again, but will use half the amount of lemon juice.

If you like artichokes, this is a excellent recipe. I use frozen artichokes and maybe one tablespoon of lemon juice. Next time I'll try canned. I thaw the artichokes. Thank You for submittin...

Don't add too much lemon! More is not better.

This is an excellent recipe. Cooked as is. I made this along with a chicken recipe with capers, lemon zest and anchovies. It was a fantastic dinner.

All I could taste was lemon.

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