Artichoke Hearts Romano

Photo: psfreeman

With a zippy marinara sauce for dipping, these golden, breaded artichoke quarters make a unique and popular appetizer. From Anthony Greco: Saylorsburg, Pennsylvania Recipe published in Taste of Home April/May 2010. Artichoke bottoms may be used, starting with step 3, cutting prep to 0.

Yield: 24 servings ( Serving Size: and 2 cups sauce )
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  • 6 large artichokes
  • Sauce:
  • 1/4 cup(s) chopped onion
  • 2 tablespoon(s) olive oil
  • 1 garlic clove, minced
  • 1 16-ounce can(s) crushed tomatoes
  • 1/4 cup(s) water
  • 2 tablespoon(s) dry red wine
  • 1/2 teaspoon(s) sugar
  • 1/4 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) dried basil
  • 1/4 teaspoon(s) crushed red pepper flakes
  • For Cooking:
  • 1 egg
  • 1 tablespoon(s) milk
  • 1 cup(s) seasoned bread crumbs
  • 1 tablespoon(s) grated Romano cheese
  • 1 tablespoon(s) minced fresh parsley
  • 1 dash(es) pepper
  • 1/4 cup(s) canola oil


  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.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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