Ingredients for Baked Artichoke Hearts
- 2 (14 ounce) cans water packed artichoke hearts
- 2 tablespoons extra virgin olive oil, divided
- 1/4 lemon
- 1 tablespoon butter
- 2 garlic cloves, minced
- 2 anchovy fillets, chopped
- 1/2 cup Italian style breadcrumbs
- 2 tablespoons chopped fresh flat leaf parsley
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/2 teaspoon coarse black pepper
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How to Make Baked Artichoke Hearts
- Preheat oven to 400°F (200°C).
- Drain artichoke hearts thoroughly and pat dry with paper towels.
- Halve artichoke hearts lengthwise.
- Drizzle a small casserole dish (approximately 8x8 inches) with 1 tablespoon of olive oil and spread evenly.
- Arrange halved artichoke hearts in the dish, cut-side up, in a single layer.
- Squeeze the juice of 1/4 lemon over the artichoke hearts.
- In a small nonstick skillet, heat remaining 1 tablespoon olive oil and butter over medium heat.
- Add minced garlic and chopped anchovy fillets to the skillet. Cook, stirring frequently, until anchovies are dissolved into the oil (about 1 minute).
- Stir in bread crumbs and cook, stirring occasionally, until lightly toasted (2-3 minutes).
- Remove from heat and stir in parsley, Parmesan cheese, and black pepper.
- Evenly spread the breadcrumb topping over the artichoke hearts.
- Bake for 10-15 minutes, or until artichokes are heated through and the topping is golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
15g
Fat
18g
Carbs
15g
