That's Italian!

My parents came to visit us today. Mom made lasagna and meatballs yesterday and brought us the leftovers for dinner tonight. This was NOT on my diet! I didnt overindulge and so I think I will be fine. My contribution to the dinner was another new favorite side dish of mine. This recipe is courtesy of Lucinda Scala Quinn who works for Martha Stewart. Word of advice...Buy your frozen artichoke hearts at Trader Joes. They sell it for about half the price of EVERYWHERE else.....

Roses Baked Artichoke Hearts

Serves 8

1 1/2 cups fresh breadcrumbs

1/4 cup finely chopped fresh curly leaf parsley

2 ounces Parmesan cheese, grated (1/4 cup)

2 ounces Pecorino Romano, grated (1/4 cup)

1 tablespoon mixed dried herbs such as thyme, oregano, and savory, or Italian seasoning blend

1 teaspoon coarse salt

Freshly ground pepper

3 packages (9 ounces each) frozen artichoke hearts, thawed and drained

2/3 cup extra-virgin olive oil, plus more for baking dishes

1/4 cup fresh lemon juice (from 2 lemons)

1 teaspoon finely grated lemon zest 2 garlic cloves, minced (2 teaspoons)

Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.

Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.