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
teaspoon ground black pepper
teaspoon garlic powder
teaspoon onion powder
cup fresh chopped or dried parsley (add more if you prefer)
baked baby artichokes
frozen baby artichokes (quartered)
1/4 to 1/2
cups whole milk
cups homemade seasoned bread crumbs
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.)
- This recipe was entered in the contest for The Best Thing You Ate This Year