Elevate canned artichoke hearts with our “Parmesan Bread Crumb Topped Artichoke Hearts” recipe. These tender hearts are coated in a savory Parmesan and breadcrumb mixture, then baked to golden perfection, offering a deliciously simple yet elegant appetizer or side dish.
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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins