Baked Artichokes with Breadcrumbs
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- Yield Serves 4
Ingredients
- 1 cup fresh breadcrumbs, toasted
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chives, cut into 1/2-inch lengths
- 1/2 teaspoon minced lemon zest
- 1 clove garlic, minced
- 1/2 cup grated Gruyere cheese
- Kosher salt and ground black pepper
- 2 artichokes, trimmed, with top 1/4 cut off
Directions
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Preheat oven to 400 degrees.
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Combine breadcrumbs, oil, chives, lemon zest, garlic, and cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Cut off the top quarter of the artichokes lengthwise, and remove the chokes.
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Season artichokes with 1/2 teaspoon salt. Divide the bread mixture among the four artichoke halves, packing it into the cavities.
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Place artichokes in a pan just large enough to hold them. Add about 1/2 inch of water, and cover tightly with foil.
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Bake until the artichokes are tender and the breadcrumbs are golden brown, about an hour.
Cook's Note
You may end up with a little water in the bottom of the pan at the end of cooking -- that's OK. Simply use a pair of tongs or slotted spoon to lift the artichokes out and tip forward slightly to release any water.
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