Introducing a delightful twist on a classic favorite: Canned Artichoke Hearts with Parmesan Bread Crumb Topping. Imagine tender artichoke hearts nestled in a bed of savory Parmesan and herb-infused bread crumbs, baked to golden perfection. With each bite, you’ll experience a delightful contrast of textures – the creamy richness of the artichokes, the crispy crunch of the topping, and the savory depth of the Parmesan cheese. Whether served as an appetizer, side dish, or even a light main course, these artichoke hearts are sure to be a hit at your next gathering or family dinner.
Ingredients
▢3 (15 oz) cans artichoke hearts in water – drained and halved
▢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 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.
Best served warm.
Notes
Recipe inspired by Plating and Pairings.
PREP TIME 20minutes mins
COOK TIME 20minutes mins
TOTAL TIME 40minutes mins
SERVINGS: 8 servings