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“Roasted Artichokes”


  • 20 artichokes
  • 3 garlic cloves minced
  • ½ cup breadcrumbs
  • ½ cup fresh flat-leaf parsely
  • ¼ cup parmesan cheese
  • ¼ cup olive oil


  • Rinse the artichokes with water.
  • Cut a sliver off of the stems and a little off the tops of the artichokes.
  • Pull off some of the outer leaves and carve off the remaining bases of the
  • leaves, so it is smooth.
  • Cut them in half and remove a little from the center so you have almost bowl-like artichokes.
  • Arrange them heart-side-up in the skillet.
  • With a knife, cut ½ cup of parsley at a diagonal angle so your stems are still in tact but the leaves fall off easily.
  • Add the parsley into a bowl along with ½ cup breadcrumbs, ¼ cup parmesan cheese, and 3 cloves of minced garlic. Stir ingredients together.
  • Add ¼ cup olive oil to artichokes.
  • Sprinkle the dry breadcrumb mixture over the artichokes, and add a drizzle of olive oil to top it off.
  • Bake for 25 minutes in a 400 degree oven.