Artichoke Hearts Romano Recipe
Artichoke Hearts Romano Recipe photo by Taste of Home
Next Recipe

Artichoke Hearts Romano Recipe

Be the first to add a review
5 1
Publisher Photo
I’ve enjoyed cooking all my life, and most of my endeavors are Italian. With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. —Anthony Greco, Saylorsburg, Pennsylvania
TOTAL TIME: Prep: 1-1/2 hours Cook: 5 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 1-1/2 hours Cook: 5 min./batch
MAKES: 24 servings


  • 6 large artichokes
  • SAUCE:
  • 1/4 cup chopped onion
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 can (16 ounces) crushed tomatoes
  • 1/4 cup water
  • 2 tablespoons dry red wine
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 egg
  • 1 tablespoon milk
  • 1 cup seasoned bread crumbs
  • 1 tablespoon grated Romano cheese
  • 1 tablespoon minced fresh parsley
  • Dash pepper
  • 1/4 cup canola oil

Nutritional Facts

1 each: 69 calories, 4g fat (0 saturated fat), 9mg cholesterol, 101mg sodium, 7g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. Using a sharp knife, level the bottom of each artichoke and cut 1 in. from the tops. Using kitchen scissors, snip off tips of outer leaves. Place artichokes in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until leaves near the center pull out easily.
  2. Invert artichokes to drain for 10 minutes. With a spoon, carefully remove the fuzzy centers and discard. Cut artichoke hearts into fourths.
  3. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until slightly thickened.
  4. In a shallow bowl, whisk egg and milk. Combine the bread crumbs, cheese, parsley and pepper in another shallow bowl. Dip artichoke pieces in egg mixture, then coat with crumbs. In a large skillet, cook artichokes in oil for 1-2 minutes on each side or until golden brown. Serve immediately with sauce. Yield: 2 dozen (2 cups sauce).
Originally published as Artichoke Hearts Romano in Taste of Home April/May 2010, p66

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Artichoke Hearts Romano

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image