Roasted Artichoke Hearts

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  • 2 lbs. artichoke hearts (steamed or parboiled)
  • Juice of 1 lemon
  • 2 eggs beaten
  • 1 cup flour
  • 2 cups bread crumbs
  • 1 TB grated romano cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 TB minced parsley
  • 2 TB olive oil


  1. Drain the artichoke hearts (thaw 2 packages of frozen if fresh are not available). Sprinkle the hearts with the lemon juice and then dredge in the flour (I use a plastic bag to avoid the mess).
  2. Taking a few at a time, dip the floured hearts in the beaten eggs and then coat with the bread crumbs which have been flavored with the salt, pepper, parsley and cheese.
  3. Coat a backing tray with the oil and place the hearts on the tray, turning once to coat with oil.
  4. Bake at 375°, turning once until brown and crunchy on all sides.
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