Baked Artichoke Hearts

INGREDIENTS:

• 6 canned artichoke hearts, drained and halved

• 2 Tbsp dry breadcrumbs

• 1/4 cup finely grated Parmigiano-Reggiano cheese

• 2 Tbsp Verbena Italian Carolea Extra Virgin Olive Oil

• 1/2 lemon, cut into wedges

• salt and freshly ground black pepper to taste

DIRECTIONS:

1. Preheat oven to 375.

2. Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.

3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

4. Line a baking sheet with aluminum foil and lightly coat with 1 Tbsp olive oil.

5. Place artichoke heart halves on the prepared baking sheet, cut side up.

6. Season with salt and pepper, breadcrumbs, and Parmigiano-Reggiano cheese, and drizzle with remaining 1 Tbsp of Italian Carolea olive oil.

7. Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.