Description
This easy, all-veggie appetizer idea is proof you don’t have to make a dish, to reinvent it.
Ingredients
- 6 canned artichoke hearts, drained and halved
- 1 teaspoon vegetable oil
- salt and freshly ground black pepper to taste
- 2 tablespoons dry bread crumbs
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon olive oil
- ½ lemon, cut into wedges
Instructions
- 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 vegetable oil.
- Place artichoke heart halves on the prepared baking sheet
- cut side up. Season with salt and pepper
- sprinkle with breadcrumbs and Parmigiano-Reggiano cheese
- and drizzle with olive oil.
- Broil artichoke hearts until browned on top
- about 7 minutes. Serve with lemon wedges.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 35 mins
Servings: 4