Make Ahead

carciofini alĀ forno

February  2, 2014
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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
  1. 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.
  2. 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.)
  3. Place the seasoned bread crumbs off to the side and store any extra plain bread crumbs for future use.
  4. 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.
  5. 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.
  6. In a large deep bowl, add the two eggs and the milk and whisk until well blended; season lightly with salt and pepper.
  7. 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.
  8. 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.
  9. Place the coated artichokes on the baking sheet and continue in this fashion until all the artichokes are coated and on the baking sheet.
  10. Drizzle the coated pieces liberally with olive oil to help the brown and to keep from sticking during the cooking process.
  11. 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.
  12. 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.)

See what other Food52ers are saying.

  • cucina di mammina
    cucina di mammina
  • LeBec Fin
    LeBec Fin
  • AntoniaJames

4 Reviews

cucina D. December 26, 2015
You will love these! We eat them like popcorn :)
LeBec F. December 21, 2015
WOW! I MUST make this soon! Sure looks like a winner to me!
AntoniaJames February 2, 2014
Wow. My family is going to love these. Thank you posting thus recipe!! ;o)
cucina D. February 2, 2014
You are so welcome AntoniaJames... let me know what you think once you've tried it for yourself :)