6 canned artichoke hearts, drained and halved
2 Tbsp dry breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano cheese
1/2 lemon, cut into wedges
salt and freshly ground black pepper to taste
Preheat oven to 375.
Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line a baking sheet with aluminum foil and lightly coat with 1 Tbsp olive oil.
Place artichoke heart halves on the prepared baking sheet, cut side up.
Season with salt and pepper, breadcrumbs, and Parmigiano-Reggiano cheese, and drizzle with remaining 1 Tbsp of Italian Carolea olive oil.
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.