Baked Artichoke Hearts
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 (15 ounce) cans water-packed artichoke hearts, 6 to 8 count, drained
- 1 tablespoon extra virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
- 1⁄4 ripe lemon
- 1 tablespoon butter
- 3 garlic cloves, chopped
- 6 flat anchovy fillets
- 1 cup Italian style breadcrumbs, 3 handfuls
- 1⁄4 cup chopped flat leaf parsley
- 1⁄4 cup grated parmigiano-reggiano cheese, a couple of handfuls
- coarse black pepper
directions
- Preheat oven to 400 degrees F.
- Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add oil and butter to the skillet. When butter melts into oil, add garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up. When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add parsley, cheese and black pepper, stir to combine and remove pan from heat. Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 minutes until artichokes are warm and topping is deep golden brown in color.
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Reviews
-
Even though I really, really browned the bread crumbs due to a family emergency, this was exceptionally good. A slight tang with the lemon married well with the butter and anchovies. We enjoyed them tremendously and I will fix again without almost burning the breadcrumbs! Thnx for posting, Valerie. Made for Fall 2008 My-3-Chefs.
RECIPE SUBMITTED BY
Valerie in Florida
Stuart, Florida
I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.