Canned Artichoke Hearts with Parmesan Bread Crumb Topping
Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy Parmesan Bread Crumb Topping.
SERVINGS: 8 servings
Ingredients
- 3 (15 oz) cans artichoke hearts in water - drained and halved
- 1 lemon - juiced
- 2 tbsp butter - or olive oil
- 5 cloved garlic - minced
- 6 anchovy fillets - (optional)
- 2/3 cup Italian style bread crumbs
- 1/4 cup flat leaf parsley - chopped
- 1/2 cup fresh grated Parmesan
- Freshly grated black pepper
Instructions
- Preheat oven to 400 degrees F.
- 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).
- Squeeze the juice of one lemon over the artichoke hearts.
- 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. Continue to cook until anchovies have dissolved in the butter.
- Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
- 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.
- Best served warm.
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