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Artichoke Hearts Romano

 Artichoke Hearts Romano
“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
24 ServingsPrep: 1-1/2 hours Cook: 5 min./batch


  • 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


  • 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.

2 of 2

Artichoke Hearts Romano (continued)

Directions (continued)

  • Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or
  • until leaves near the center pull out easily.
  • Invert artichokes to drain for 10 minutes. With a spoon, carefully
  • remove the fuzzy centers and discard. Cut artichoke hearts into
  • fourths.
  • 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.
  • 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).
Nutritional Facts: 1 piece with 4 teaspoons sauce equals 69 calories, 4 g fat (trace saturated fat), 9 mg cholesterol, 101 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.