Baked Artichoke Hearts with Parmesan
Yield: Serves 6
Ingredients:
  • 2 (398 ml) cans artichoke hearts in water, drained
  • 1/3 cup sun-dried tomatoes, chopped
  • 2 garlic cloves, minced
  • 1/2 cup plain panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • olive oil
  • 1/2 teaspoon dried oregano leaves
  • salt and black pepper to taste
Instructions:

With a gentle hand squeeze excess water from each artichoke heart. Cut each in half lengthwise and pat dry with paper towel.

Whisk 1 tablespoon olive oil, lemon juice, garlic, salt and pepper in a bowl. Add the artichoke halves and gently stir to coat.

Preheat oven to 400 degrees F.

Spray a 10-inch round casserole dish with non-stick oil spray. Arrange the artichoke hearts and its marinade in a single layer in the dish.

Then top with chopped sun-dried tomatoes.

Mix together the bread crumbs, grated Parmesan cheese and oregano. Sprinkle over the artichoke hearts. Drizzle with 2 tablespoons olive oil.

Bake for 15-20 minutes or until slightly golden.

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