Shrimp de Jonghe was created by a Belgian chef and restaurateur in Chicago many years ago – probably in the ‘20’s. It’s been one of my favorite things to eat since I was about six. I figured since I am Italian from Chicago I wanted to put my spin on it and replace the shrimp with artichokes and bam I give you Artichoke de Jonghe!
Artichoke de Jonghe Recipe
Ingredients
- 16 oz Canned in Oil Artichokes hearts – drained
- 1 teaspoon sea salt
- 3/4 cup melted butter
- 2 cloves garlic – minced
- 1/2 cup fresh parsley – fine chop
- 1 cup plain breadcrumbs
- 1/2 cup Sherry wine
- pinch cayenne pepper
- pinch paprika
Instructions
- Mix together butter, salt and garlic. Mix the bread crumbs, parsley, sherry, pepper and paprika with the butter mixture.Preheat oven to 375 degrees F. Butter 4 to 6 individual ovenproof dishes, or one large, shallow casserole dish.Place drained artichoke hearts in bottom of dish. Mound crumb mixture on top. Bake 20 minutes or until crumbs are golden brown and sizzling
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