Artichokes Covered in Breadcrumbs
81 / 100
ready in 1 hr 5 min.
- 2 large lemons
- 8 large Artichoke
- 1 Tbsp flour
- 1 tsp salt
- 2 bay leaves
- 0.333 cup dry white wine
- 3 Tbsps chopped, fresh parsley
- 2 tsps chopped, fresh marjoram
- 2 tsps fresh thyme
- 4 cloves garlic cloves (minced)
- 0.333 cup grated Parmesan
- 0.333 cup fresh breadcrumbs
- 4 Tbsps extra virgin olive oil (plus extra to coat dish)
1 Pot, 1 Baking sheet, 2 Small bowls, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Brush, 1 Parchment paper, 1 Kitchen towel, 1 Lid, 1 Citrus juicer
Preheat oven to 375 degrees F. Lightly oil a 2-qt. gratin or casserole dish.
Squeeze the juice from one lemon into a large bowl and add 3 cups of water. Trim and quarter the artichokes. Add artichokes to lemon and water mixture.
Squeeze the juice from the other lemon into a large saucepan. Add about 8 cups water, flour, salt, and bay leaf, and bring to a boil. Drain the artichokes. Add to the boiling liquid. Cook until artichokes are tender, about 10 min. Drain and discard the bay leaf.
In a bowl, toss artichokes with the wine and a little salt and pepper. Spread the artichokes evenly in the gratin dish. Toss together the parsley, marjoram, thyme, garlic, Parmesan, breadcrumbs, and 2 tablespoons of the olive oil. Sprinkle this evenly over the artichokes and drizzle with remaining 2 tablespoons olive oil. Bake until the gratin is heated through and the crumbs are brown, about 25-30 minutes.