Easy Baked Artichoke Recipe By Tasty

Steps:

• Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
• Drain and rinse the artichokes. Pat them dry.
• In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
• Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
• Place the artichoke bites on the wire rack.
• Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
• Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
• Sprinkle the artichoke bites with parsley before serving with aioli alongside.
• Enjoy!

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

Steps:

• Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it's own without tipping over.
• Spread artichoke petals open as far as possible without snapping.
• Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
• Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
• Place artichoke, making sure that it is standing up straight so the liquid doesn't come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
• Remove from oven and remove wrapping.

Steps:

• In a large bowl, combine all ingredients. Spoon into an ungreased 9-in. deep-dish pie plate. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve warm.

Steps:

• In a greased 4-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and/or cucumber slices.