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Author Notes: A simple recipe my famiglia has made for years using my homemade seasoned breadcrumbs. I love these as a side or evening snack with wine or a cocktail. - cucina di mammina
homemade seasoned bread crumbs
- 1 to 2 loaves stale, day old thick crust rustic bread
- 1/4 to 1/2 cups cup grated romano cheese
- 1/4 to 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup fresh chopped or dried parsley (add more if you prefer)
baked baby artichokes
- 2 bags/boxes frozen baby artichokes (quartered)
- 3 whole eggs
- 1/4 to 1/2 cups whole milk
- approx. 6 cups homemade seasoned bread crumbs
- olive oil
- large rectangular baking sheet
- This recipe uses frozen artichokes as I love this all year even when this lovely vegetable is out of season. You can use fresh baby artichokes in season as I do but they need to be cleaned, trimmed, quartered and par boiled until tender before use.
- Cut the bread into large chunks and process in your food processor to a fine grind. Measure out 8 cups into a large bowl and add all the ingredients in the list above. Be sure to mix/blend this well (using the processor for this can help.)
- Place the seasoned bread crumbs off to the side and store any extra plain bread crumbs for future use.
- Note: Taste the seasoned crumbs to see what flavors are needed or too prominent; add more plain bread crumb to even out the saltiness or add more salt or cheese if the crumb is not salted enough.
- Remove the frozen artichokes from the bags or boxes and place them in a large colander. Rinse with warm to cool water and set aside to drain well.
- In a large deep bowl, add the two eggs and the milk and whisk until well blended; season lightly with salt and pepper.
- Place the breadcrumbs in a large ziploc bag and set aside. Once the artichokes are drained well; season very lightly with salt and pepper and mix well.
- Add the artichokes to the egg mixture and mix them gently to be sure they are all covered well with the egg coating. Let them sit for a minute or two. Using your hands, take a few artichokes from the egg mixture and put them into the breading bag and shake to coat well.
- Place the coated artichokes on the baking sheet and continue in this fashion until all the artichokes are coated and on the baking sheet.
- Drizzle the coated pieces liberally with olive oil to help the brown and to keep from sticking during the cooking process.
- Place the tray into a preheated 450 degree oven and let them bake for a good 15 to 18 minutes; check to see if the bottoms are browning.
- Remove from the oven and set aside to cool a bit. These taste best at room temperature and can be reheated in a toaster oven or oven to re-crisp them if any leftovers (this never happens at casa venditti.)
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