Use artichoke hearts for an easy, all-veggie appetizer idea that is proof you don't have to make a dish, to reinvent it.
Ingredients
- canned artichoke hearts, drained and: 6 piece (halved)
- vegetable oil: 1 tsp
- salt and freshly ground black pepper: (to taste)
- dry bread crumbs: 2 Tbsp
- finely grated Parmigiano-Reggiano cheese: 0.25 cup
- olive oil: 1 Tbsp
- lemon: 0.5 piece (cut into wedges)
Metric Conversion
Stages of cooking
-
Place artichoke heart halves on a paper towel, cut-side down, to drain for about 15 minutes.
-
Set the 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, then cheese, and drizzle with olive oil.
-
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
