The stuffing is delicious rich with Romano and Parmesan cheese, olive oil and garlic!
What a difference from cutting, cleaning, stuffing all those artichokes to get the same great flavors in this easy casserole!
If you're an artichoke fan like me you are in for a big treat.
Now I make them often. I don't have to wait for a holiday or special occasion. Mom is smiling down wishing we had this idea when she was still here. She absolutely loved artichokes stuffed. I personally just love the hearts.
We always fought over the heart on those big stuffed artichokes during the holiday, there were never enough of them.
Don't miss out on trying this easy recipe of baked artichoke hearts, especially if you are a big fan of them like me!
Baked Artichoke Hearts Pin for Later
Baked Artichoke Hearts
1 teaspoon minced garlic
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup plus two tablespoons Romano and Parmesan blends of grated cheese
1/4 cup chicken broth or white wine
2 tablespoons melted butter
4 to 5 tablespoons extra virgin olive oil
Optional: Shredded mozzarella for the top.
Preheat oven to 400 degrees.
Oil spray a 9 x 9 baking dish. Place the hearts on the bottom. Pour chicken broth of the top.
In a bowl mix the bread crumbs, cheese, minced garlic, pepper, salt until blended. Pour over the top of the artichokes pat down. Drizzle the butter over the top. Sprinkle with more cheese, and granulated garlic evenly over the top. Bake at 400 degrees until the top is brown and a little crispy. Around 20 minutes.