Roasted Artichoke Hearts W/ Sun-Dried Tomatoes & Cheese

"This recipe was developed for RSC#11. Nice side dish for a dinner party or something special for the family. If desired, replace 2 tablespoons of the bread crumbs with 2 tablespoons of crumbled parmesan or asiago cheese. If you'd rather not use alcohol, replace it with a tablespoon or so of lemon juice."
 
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photo by Maito photo by Maito
photo by Maito
photo by Maito photo by Maito
Ready In:
1hr 15mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Preheat oven to 375°F.
  • If the pine nuts are not already toasted, place on a shallow pan and toast for about 5 minutes (being very careful not to let them burn).
  • Drain artichoke hearts in a colander and pat dry.
  • Spray a 9" square shallow pan with cooking spray. Roll artichokes in breadcrumbs seasoned with salt and pepper. Place artichokes in the pan in a single layer. Sprinkle any remaining breadcrumbs evenly over the artichokes, if desired. Cook uncovered for 45 minutes.
  • Meanwhile, prepare topping. Heat oil in a small frying pan and saute the shallots. Add garlic after 2-3 minutes and continue to saute until shallots and garlic are lightly browned, about 5 minutes total.
  • Remove from heat and add tomatoes, toasted pine nuts, thyme, basil and wine. Mix well and spread evenly over the top of the artichoke hearts. Top with shredded cheese.
  • Continue baking, uncovered, about 15 minutes or until cheese has melted and mixture is slightly bubbly. Serve immediately.

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Reviews

  1. Very good side dish! We really liked the crispiness the breadcrumbs add, as well as the tanginess of the sun dried tomatoes. To save a little on the fat, I skipped the cheese and sauted the aromatics with the oiled sun dried tomatoes. This is definitely worth making again!
     
  2. 3 Stars - I really wanted to love this recipe. Everything in it is good, but we felt there were too many strong flavors competing. The breadcrumbs were too prominent & I do not think I would add the leftovers to the dish if I made it again, & probably substitute Asiago cheese for some of them as suggested in the description. As I write this, I am thinking that I will try the recipe again sometime with a few changes. Made & reviewed for RSC#11, January 2008.
     
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RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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