Emmanuel's Baked Artichoke Hearts
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
43
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tbsp
Butter3 cloves
Garlic (chopped)Directions:
1
Preheat oven to 400 degrees F
2
Turn drained artichokes upside down to get all the liquid out
3
Halve artichoke hearts, lengthwise
4
Drizzle a small casserole dish with a little extra-virgin olive oil, and spread it around the dish with a pastry brush
5
Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish
6
Squeeze the juice of 1/4 lemon over the hearts
7
Preheat a small nonstick skillet over medium heat
8
Add oil and butter to the skillet
9
When butter melts into oil, add garlic and anchovies
10
Using the back of a wooden spoon, work anchovies into oil as they break up
11
When anchovies have dissolved into oil, add bread crumbs to the pan and lightly toast, about 2 to 3 minutes
12
Add parsley, cheese and black pepper, stir to combine and remove pan from heat
13
Top artichokes with an even layer of bread topping and set in the middle of oven
14
Bake 10 minutes until artichokes are warm and topping is deep golden brown in color