Artichoke Parmesan
Artichoke Parmesan is giving all other parmigianas a run for their money! Artichoke hearts are battered and gently fried until golden, then layered with a simple marinara and mozzarella cheese and baked until bubbly.
Servings: 6
Ingredients
Base ingredients
- 1 pound shredded mozzarella
- 1/2 cup grated Parmigiano Reggiano
- 10 basil leaves
For the sauce
- 1/4 cup extra virgin olive oil
- 5 cloves garlic sliced
- 1/4 teaspoon crushed hot red pepper flakes
- 2 28-ounce cans plum tomatoes hand crushed or blender pulsed
- salt and pepper to taste
- 1/4 packed cup basil leaves chopped
For the artichokes
- olive oil enough to fill up pan at least 1/2-inch high
- 3 15-ounce cans large artichoke hearts sliced in half and patted dry
- 1 cup flour for dredging only
- 6 large eggs plus more if needed
- 1 cup grated Parmigiano Reggiano
- 1/2 teaspoon black pepper
- 1/4 cup minced flat-leaf Italian parsley
- salt to taste
Instructions
For the sauce
- Heat the olive oil in a large saucepan to medium and add the garlic.
- Once the garlic turns golden (about 2-3 minutes) add the red pepper flakes and cook for 30 seconds more. Add the tomatoes and bring the sauce to a lively simmer, stirring occasionally. After the sauce starts to thicken (about 5 minutes), turn the heat to the lowest setting. Season with salt and pepper to taste and cover the pan with a lid, leaving it partially cracked open.
Fry the artichoke hearts
- Pour olive oil about 1/2" high in a large heavy pan or pot. Heat the oil to 360°F.
- In a large bowl mix together the eggs, parmesan, black pepper, and parsley.
- Pat the artichoke hearts dry with paper towels then dredge in flour and shake off the excess. Place the artichoke heart into the egg mixture then let it drain for a few seconds on the side of the bowl before gently adding to the hot oil.
- Fry the artichoke hearts until golden (about 2-3 minutes per side) then place on a paper towel lined plate or baking sheet to drain. Blot the hearts with paper towels to remove excess oil and sprinkle with a touch of salt. Repeat until all of the artichoke hearts have been fried.
Assemble and bake
- Preheat oven to 400°F and set the rack to the middle level.
- Note: You will need roughly 4-5 cups of sauce. You might have a bit of extra sauce leftover. Place a thick layer of sauce into a 9x13" baking dish then add 1 layer of artichokes. Add 3/4 of the shredded mozzarella, half the grated parmesan, a few basil leaves, and another layer of sauce. Add a second layer of artichokes and top with the remaining parmesan and mozzarella and another layer of sauce.
- Bake for 30 minutes. For a browner top, broil for the last 2 minutes, but watch carefully to prevent burning.
- Let rest for at least 15 minutes before serving. Enjoy!
Notes
- Artichokes hearts. 15 ounce cans of water packed artichoke hearts contain about 3/4 pound of hearts after draining. Roughly 2 pounds of frozen or fresh artichoke hearts can be used as well.
- Frying. After frying be sure to let the artichoke hearts drain on a wire rack or paper towels. In addition, make sure to blot any excess oil from the hearts before assembling the parmigiana.
- Extra sauce. It's great to serve on the side or with a bit of pasta. Leftover sauce can be saved for up to 5 days in the fridge or frozen for up to 6 months.
- Leftovers. Artichoke parmesan can be saved in the fridge for up to 3 days and can be reheated in the oven at 350°F until warm.
Nutrition
Calories: 823kcal | Carbohydrates: 36.7g | Protein: 39.7g | Fat: 59.9g | Saturated Fat: 19.2g | Cholesterol: 260mg | Sodium: 1103mg | Fiber: 15.8g | Sugar: 18.2g | Calcium: 773mg | Iron: 6mg
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