3(15 oz) cansartichoke hearts in water, drained and halved
2tbspbutter, or olive oil
5cloved garlic, minced
6anchovy fillets, (optional)
2/3cupItalian style bread crumbs
1/4cupflat leaf parsley, chopped
1/2cupfresh grated Parmesan
Freshly grated black pepper
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.