Gratinated artichokes, a delightful side dish. It’s the right time to have artichokes on the table. A vegetable that is plentiful in spring at market stalls. There are a thousand and one recipes to prepare them, but baking them with a lovely crunchy crust is the best way to enhance their flavor without weighing them down. This is a recipe I love because it plays on contrasts: the softness of the artichoke heart paired with a crunchy breadcrumb coating, scented with herbs and enriched by a touch of cheese. They are very easy to prepare and have that rustic, genuine taste that feels like home. Whether they accompany a nice roast or star in a light dinner, these artichokes will disappear from the plate in no time. Loredana’s word! Let’s hurry to the kitchen and prepare the Breaded Baked Artichokes
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Baked Artichokes
- 5 artichokes
- 1/3 cup breadcrumbs
- 1/3 cup grated Parmesan
- 1 tbsp parsley, chopped
- to taste extra virgin olive oil
- 1 pinch pepper
- to taste salt
How to prepare Gratinated Artichokes
Clean the artichokes by removing the tougher outer leaves and the tips. Cut them in half and remove the inner “choke.” Slice them into small wedges and immediately plunge them into cold water with lemon juice to prevent them from darkening. To be sure they stay tender, blanch the artichokes in salted water for about 8-10 minutes. Drain them, transfer to a bowl and let them cool slightly.
Prepare the coating: mix the breadcrumbs, grated Parmesan, parsley and the crushed garlic clove in a small bowl. Add a pinch of salt and pepper and mix. Add 2-3 tablespoons of extra virgin olive oil to the artichokes. Toss with 2 tablespoons to coat them all.
Pour the coating over the artichokes and mix with 2 tablespoons so it adheres well. Transfer the breaded artichokes side by side into an oiled baking dish or one lined with parchment paper. If there is any coating left in the bowl, distribute it over the artichokes. Drizzle a little extra virgin olive oil on top. Bake the artichokes in a preheated oven at 374°F on conventional (no fan) mode for 16-18 minutes.
See you tomorrow with a new recipe. Hugs, Loredana
Loredana’s Tips
If you want a stronger flavor, try replacing the Parmesan with Pecorino Romano. And don’t forget a good drizzle of quality olive oil at the end: it’s what gives the golden crust we all love.
If you want an even crunchier gratin, add a tablespoon of chopped almonds or hazelnuts to the breadcrumb mix.
Don’t miss the recipe for Stuffed Artichokes
Your questions
Can I use frozen artichokes?
Sure, let them thaw and then cook them in water for 6 minutes before proceeding with the recipe.
Do I have to blanch the artichokes first?
Yes, I highly recommend it! Blanching them for 8-10 minutes ensures the heart stays tender. If you put them in the oven raw, the coating may burn while the artichoke remains hard and fibrous.
What can I use instead of breadcrumbs?
For a more rustic version, you can use stale bread coarsely chopped in a food processor: the gratin will be even crispier and more “crumbly.” For those who are celiac, gluten-free breadcrumbs or cornmeal work fine.
Can I prepare them in advance?
Absolutely! You can clean and blanch them in the morning. At dinner time, just bread and bake them. They are also good eaten warm rather than piping hot.
How do I prevent the artichokes from turning black while I clean them?
Keep a bowl ready with cold water and plenty of lemon juice (or white vinegar or a few crushed parsley stems) and plunge them in as soon as you finish cutting them.
