Canned Artichoke Hearts With Parmesan Breadcrumb Topping

Take a fork (or spoon) and dip into these oven-baked artichoke hearts with crunchy Parmesan breadcrumb topping.

Canned Artichoke Hearts With Parmesan Breadcrumb Topping

I have a deep deep love For all things artichokes. Whole artichokes, roasted artichokes, steamed artichokes and of course artichoke hearts. If you have eaten a whole artichoke before, you will have to peel off the many thorny (edible) layers of artichoke heart and get the blurry "choke" layer out before you finally get to the coveted heart center.

While I will never refuse the opportunity to enjoy an entire artichoke, I am equally grateful for the convenience of artichoke hearts out of the can. I mean, can you imagine how many artichokes or how heavy einsteinium would be to collect enough artichoke hearts to make double dagger recipe?

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:

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.

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