Family Heirloom
Artichokes Oregano
This recipe is one of the many from our family's cookbook, Eating Italian, which is also a loving history and photo book. It is in honor of three sisters, including my mom. We published it and all profits (over $10,000 to date) are donated to Alzheimer's Association. It is the sisters' recipes that basically fill the book.
You can visit our website at www.angelsforalz.com.
Artichokes Oregano
Ingredients
- 4 tablespoons seasoned breadcrumbs
- 2 1/2 tablespoons grated Romano cheese
- 1 can flat anchovy fillets (2 ounces), cut in small pieces (optional)
- 2 cloves garlic, minced
- 2 teaspoons oregano
- Black pepper, to taste
- 9 ounces artichoke hearts (if frozen, slightly thawed)
- 3 tablespoons olive oil, divided
Preparation
Pre-heat the oven to 375°F.
Combine the breadcrumbs, cheese, anchovies, garlic, oregano and pepper.
Place the artichokes in a single layer in an ovenproof pan coated with 1/2 teaspoon olive oil. Sprinkle the artichokes with the breadcrumb mixture and drizzle with the remaining oil. Add enough water to come 3/4-inch up the side of the pan.
Cover the artichokes with foil. Bake for approximately one hour. Remove the foil and bake for 10 more minutes, until the breadcrumbs turn golden brown.
