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
- Serves 4-6
- 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
ground black pepper
fresh chopped or dried parsley (add more if you prefer)
- baked baby artichokes
frozen baby artichokes (quartered)
1/4 to 1/2 cups
approx. 6 cups
homemade seasoned bread crumbs
large rectangular baking sheet
In This Recipe
- 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.)