The Forked SpoonCanned Artichoke Hearts Recipe
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Ingredients
Serves 8- 1 lemon (juiced and divided)
- 1/4 cup flat leaf parsley (chopped)
- 5 cloved garlic (minced)
- 1/2 cup Parmesan (fresh, shreaded )
- 2/3 cup Italian style bread crumbs
- Freshly grated black pepper
- 2 tablespoon butter (or olive oil)
- 3 (15 oz) cans artichoke hearts in water (drained and halved)
- 6 anchovy fillets ((optional))
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Steps
- Step 1
Preheat oven to 400 degrees F.
- Step 2
Drain artichoke hearts well, squeezing them of any excess water. Arrange the artichokes, cut side up, in a baking dish (the tart pan was perfect).
- Step 3
Squeeze half of the juice of one lemon over the artichoke hearts.
- Step 4
Meanwhile, in a medium size skillet melt the butter over medium-high heat. Add the anchovies and garlic, breaking up the anchovy fillets with a spoon. Add second part of lemon juice. Continue to cook until anchovies have dissolved in the butter.
- Step 5
Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
- Step 6
Remove from heat and stir in parsley, Parmesan cheese, and fresh pepper. Carefully pour the breadcrumb mixture over the artichoke hearts and bake at 400 degrees for 15-20 minutes.
- Step 7
Best served warm.
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Preheat oven to 400 degrees F.
Source: The Forked Spoon
