Baked Artichoke Hearts with Seasoned Breadcrumbs
Canned artichoke hearts are topped with a garlic-lemon-white wine-breadcrumb mixture and baked until golden.
Servings: 4
Ingredients
- 1/4 cup olive oil
- 3 14 ounce cans artichoke hearts rinsed and drained
- 3 cloves garlic minced
- 1/4 teaspoon crushed hot red pepper flakes
For seasoned breadcrumbs
- 1/2 cup plain breadcrumbs
- 1/2 cup Parmigiano Reggiano grated
- 1/4 cup parsley minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup dry white wine pinot grigio, sauvignon blanc, etc...
Instructions
- Preheat oven to 375f and set to middle rack. Mix seasoned breadcrumbs ingredients together and set aside.
- Mix the minced garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
- Next, place the artichoke hearts into the baking dish and top them with the remaining garlic oil. Sprinkle the hot red pepper all over the hearts.
- Evenly sprinkle the seasoned breadcrumbs and bake for 15-20 minutes or until hot all the way through and the breadcrumbs have browned. For more color, the artichoke hearts can be broiled for the last 45-60 seconds but watch carefully. Enjoy!
Video
Notes
- Canned artichoke hearts are preferred, but frozen can also be used. If using frozen make sure they are completely defrosted, drained, and dried before using.
- For added browning, broil right at the end. Watch carefully because the breadcrumbs can burn quickly.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 325f until warm or in the microwave.
Nutrition
Calories: 251kcal | Carbohydrates: 18.8g | Protein: 8.1g | Fat: 14.8g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 1159mg | Potassium: 56mg | Fiber: 10.6g | Sugar: 5.1g | Calcium: 170mg | Iron: 1mg
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