Canned Artichoke Hearts Recipe
Crispy, garlicky artichoke hearts baked with a golden Parmesan and bread crumb topping. Using canned artichokes - ready in about 20 minutes.
Servings: 8 servings
Calories: 136kcal
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.
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
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