Directions
- 1Add 12 ounces of frozen artichoke hearts to a bowl.
- 2Add 1/2 cup of bread crumbs to the bowl.
- 3Add 1/2 cup of grated cheese to the bowl.
- 4Add 1/2 cup of olive oil to the bowl.
- 5Add about 4 cloves of finely chopped garlic to the bowl.
- 6Zest one lemon into the bowl.
- 7Squeeze the juice of one lemon into the bowl.
- 8Add a little salt to the bowl.
- 9Add a little black pepper to the bowl.
- 10Add a handful of fresh parsley to the bowl.
- 11Mix all ingredients together in the bowl.
- 12Place half of the mixture into a baking dish.
- 13Add a layer of provolone or mozzarella cheese on top of the mixture.
- 14Add the remaining half of the mixture on top of the cheese layer.
- 15Sprinkle with a little more grated cheese.
- 16Drizzle with a little more olive oil.
- 17Place more slices of provolone or mozzarella cheese on top.
- 18Bake at 375°F for 30 to 35 minutes.
- 19Drain two cans of artichoke quarters and place them in a bowl.
- 20Zest one lemon into the bowl.
- 21Add 4 cloves of chopped garlic to the bowl.
- 22Add 1/2 cup of bread crumbs to the bowl.
- 23Add 1/2 cup of grated cheese to the bowl.
- 24Add salt, black pepper, and parsley to the bowl.
- 25Add 1/2 cup of olive oil to the bowl.
- 26Mix all ingredients together in the bowl.
- 27Place half of the mixture into a baking dish.
- 28Add a layer of provolone or mozzarella cheese on top of the mixture.
- 29Add the remaining half of the mixture on top of the cheese layer.
- 30Sprinkle with a little more grated cheese.
- 31Drizzle with a little more olive oil.
- 32Place more slices of provolone or mozzarella cheese on top.
- 33Bake at 375°F for 30 to 35 minutes.
Ingredients
- 12 ounces frozen artichoke hearts
- 0.5 cup bread crumbs
- 0.5 cup grated cheese
- 0.5 cup olive oil
- 4 cloves chopped garlic
- 1 lemon
- salt
- black pepper
- 1 handful fresh parsley
- provolone or mozzarella cheese
- 2 cans canned drained artichoke quarters
Equipment
baking dishbowlspoongrater
Tips
- The only difference between the frozen and canned artichoke versions is that lemon juice is omitted from the canned version.
- No need to grease the baking dish for the frozen artichoke version due to the amount of oil.
- For the canned version, only use the zest of the lemon, not the juice.
- You can use fontina cheese as a variation.
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