Rose's Baked Artichoke Hearts

Name: Rose's Baked Artichoke Hearts
Ingredients: 1 1/2 cups fresh breadcrumbs; 1/4 cup finely chopped fresh curly leaf parsley; 2 ounces Parmesan cheese, grated (1/4 cup); 2 ounces Pecorino Romano, grated (1/4 cup); 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend; 1 teaspoon coarse salt; Freshly ground pepper; 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained; 2/3 cup extra-virgin olive oil, plus more for baking dishes; 1/4 cup fresh lemon juice (from 2 lemons); 1 teaspoon finely grated lemon zest; 2 garlic cloves, minced (2 teaspoons)

Rose's Baked Artichoke Hearts was pinched from <a href="http://www.marthastewart.com/318794/roses-baked-artichoke-hearts" target="_blank">www.marthastewart.com.</a>

"Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts...."

INGREDIENTS

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1 1/2 cups fresh breadcrumbs

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1/4 cup finely chopped fresh curly leaf parsley

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2 ounces Parmesan cheese, grated (1/4 cup)

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2 ounces Pecorino Romano, grated (1/4 cup)

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1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend

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1 teaspoon coarse salt

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Freshly ground pepper

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3 packages (9 ounces each) frozen artichoke hearts, thawed and drained

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2/3 cup extra-virgin olive oil, plus more for baking dishes

•

1/4 cup fresh lemon juice (from 2 lemons)

•

1 teaspoon finely grated lemon zest

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2 garlic cloves, minced (2 teaspoons)

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