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
Ingredients
- homemade seasoned bread crumbs
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1 to 2
loaves stale, day old thick crust rustic bread
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1/4 to 1/2 cups
cup grated romano cheese
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1/4 to 1/2 teaspoons
sea salt
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1 teaspoon
ground black pepper
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1 teaspoon
garlic powder
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1 teaspoon
onion powder
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1/2 cup
fresh chopped or dried parsley (add more if you prefer)
- baked baby artichokes
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2 bags/boxes
frozen baby artichokes (quartered)
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3
whole eggs
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1/4 to 1/2 cups
whole milk
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approx. 6 cups
homemade seasoned bread crumbs
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olive oil
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large rectangular baking sheet
Directions
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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.
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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.)
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Place the seasoned bread crumbs off to the side and store any extra plain bread crumbs for future use.
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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.
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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.
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In a large deep bowl, add the two eggs and the milk and whisk until well blended; season lightly with salt and pepper.
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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.
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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.
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Place the coated artichokes on the baking sheet and continue in this fashion until all the artichokes are coated and on the baking sheet.
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Drizzle the coated pieces liberally with olive oil to help the brown and to keep from sticking during the cooking process.
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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.
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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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