Rose's Baked Artichoke Hearts

"If you like stuffed artichokes, you'll love this delicious and easy way to serve them without all the work! Frozen hearts are SO much better than canned! When Martha Stewart Living editors were asked to choose their favorite holiday side dish from childhood, this was Lucinda Scala Quinn's first choice and her family's most sought after leftover. It came from her mother Rose, who got tired of stuffing all those artichokes for a crowd. Use crusty bread with texture for the breadcrumbs and cover the baking dish with parchment paper before wrapping with foil. They were prepared in 2 smaller baking dishes for photos only. Also, you could cut the artichokes smaller and serve as appetizers. So good!"
photo by a user photo by a user
Ready In:
1hr 5mins




  • Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
  • Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
  • Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
  • Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.

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  1. I found this recipe on Genius Kitchen It is fantastic. Followed it just as written and it was a big hit with my family. It is easy to follow and I've done the frozen artichokes before but this was by far the best ever. So happy I found it. It is excellent.
  2. I found this recipe on and made it yesterday for a family party. It turned out to be the hit of the party! The flavors of the garlic, herbs and lemon were right on . . . I made the recipe exactly as posted and would not change a thing! Martha's website does note that the dish can be made in a 9 x 13" glass baking dish or (2) 4-cup, 9.5" ceramic baking dishes. The site also has a video, so you can watch Lucinda make this dish. Another plus is that it is super easy to make!


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