Easy Baked Artichoke Hearts
Ingredients
The artichokes
-
2
14 oz cans
whole artichoke hearts in brine
The topping
-
4
tablespoon
panko bread crumbs
-
3
tablespoon
Pecorino Romano cheese (or parmesan cheese)
-
1
tablespoon
Italian parsley, finely chopped
The seasoning
-
2
tablespoon
extra virgin olive oil
-
2
tablespoon
fresh garlic, finely minced
-
½
teaspoon
sea salt (or table salt)
-
¼
teaspoon
black pepper
-
⅕
teaspoon
red pepper flakes
-
2
tablespoon
dry white wine (sauvignon blanc or pinot grigio)
-
1
tablespoon
fresh lemon juice
Instructions
- Preheat the oven to 375°F.
- Mix the panko bread crumbs, grated cheese, and chopped parsley in a bowl and set aside.
- Combine the chopped garlic and olive oil in a small bowl.
- Spread half of the garlic oil mixture in an 8x8 baking dish.
- Place the artichoke hearts in the dish and add the white wine.
- Top the artichokes with the remaining garlic oil mixture and drizzle with more olive oil if needed.
- Season with salt, black pepper, and red pepper flakes to taste.
- Sprinkle the breadcrumb mixture over the artichoke hearts.
- Bake for 30-35 minutes until the breadcrumbs are golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
144
Total fat
12g
Total carbohydrates
5g
Total protein
4g
Sodium
336mg
Cholesterol
9mg
You might also like