Baked Artichoke Hearts

Updated: Apr 6


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.

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