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Canned Artichoke Hearts with Parmesan Bread Crumb Topping

Canned Artichoke Hearts with Parmesan Bread Crumb Topping #Canned #Hearts #Parmesan #Brean #Crumb #vegan #Healthyrecipe #Dinnerrecipe


I have a deep deep love for all things artichokes. Whole artichokes, roasted artichokes, steamed artichokes, and of course, artichoke hearts. Now, if you’ve ever eaten a whole artichoke then you also know that the heart of an artichoke requires peeling away the many thorny (edible) layers and scooping out the fuzzy “choke” layer before finally getting to the prized heart center.

While I will never turn down the opportunity to enjoy a whole artichoke, I am equally thankful for the convenience of canned artichoke hearts. I mean, can you imagine how many artichokes or how hard it would be to gather enough artichoke hearts to make this recipe.

So many.

So, thank you amazingly delicious canned artichoke hearts for making my life a little easier.

Ingredients

  • US Customary - Metric
  • 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

  1. Preheat oven to 400 degrees F.
  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).
  3. Squeeze the juice of one lemon over the artichoke hearts.
  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. Continue to cook until anchovies have dissolved in the butter.
  5. Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
  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.
  7. Best served warm.
  8. More instruction here : theforkedspoon.com


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