Deconstructed Stuffed Artichokes

As a child growing up, I have fond memories of my Nana’s stuffed artichokes. Large bulbs that had each of their leaves stuffed with a garlicky, herbed bread crumb mixture. Pulling off each leaf and scraping the meaty portion away with my teeth—they were one of my favorite treats. These deconstructed artichoke hearts take all the work out of actually stuffing an artichoke. Frozen artichoke hearts are arranged in a dish and topped with a “stuffing” of breadcrumbs, Parmesan cheese, and garlic.

1 lb frozen artichoke hearts, thawed

5 tbsp Milanese Gremolata Olive Oil, divided

1/3 cup Italian-style breadcrumbs

2 cloves garlic, minced

1 tsp dried basil

1/3 cup grated Parmesan cheese

sea salt and fresh cracked pepper

2 tbsp chopped fresh parsley

Preheat oven to 400°F. Spread the thawed artichoke hearts in a 9’’ x 12” baking dish. Toss with 2 tablespoons Milanese Gremolata Olive Oil, salt and pepper. In a separate bowl, combine bread crumbs, garlic, basil, Parmesan cheese, remaining olive oil, salt and pepper. Top the artichoke hearts with the breadcrumb mixture and bake until the top is golden, for about 10 minutes. Top with chopped fresh parsley and serve.