Who said veggies can't be delcious when roasted with parmeasean cheese and bread crumbs? No one.





  • 3 packages of frozen quartered artichoke hearts, thawed
  • 2/3 cup of seasoned bread crumbs, divided in half
  • 1 cup of Romano or Parmesan cheese, divided in half
  • 2 tsp. of garlic powder, divided in half
  • Olive oil (to drizzle)
  • Water



  1. Preheat your oven to 350 degrees and grease an 8 x 8 baking pan.
  2. Boil your artichoke hearts for 3-5 minutes, then drain well and pat dry.
  3. Combine your bread crumbs, cheese and garlic powder in a bowl and divide into two equal amounts and set aside.
  4. Take half of the artichokes and arrange tightly in a single layer in your pan.
  5. Top with half of the bread crumb mixture.
  6. Arrange the rest of the artichokes in a second layer and top with the rest of the breadcrumb mixture.
  7. Use the back of a spoon (or clean fingers) to poke holes all around the top. Fill them lightly with water- You don't want it drenched and floating in water but you don't want it to be dry either.
  8. Drizzle with olive oil to taste (don't drown it) and bake for 30-40 minutes until the top is golden brown.


Recipe from The Life Jolie