Canned Artichoke Hearts Recipe 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 and divided
- 2 tablespoon butter or olive oil
- 5 cloved garlic minced
- 6 anchovy fillets (optional)
- ⅔ cup Italian style bread crumbs
- ¼ cup flat leaf parsley chopped
- ½ cup Parmesan fresh, shreaded
- 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 half of 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. Add second part of lemon juice. 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.
Video
Notes
Recipe inspired by Plating and Pairings.
Nutrition
Calories: 136kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 852mg | Potassium: 78mg | Fiber: 3g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 1mg
