I have a profound love for everything artichokes. Entire artichokes, broiled artichokes, steamed artichokes, and obviously, artichoke hearts. Presently, on the off chance that you've at any point eaten an entire artichoke, at that point you likewise realize that the core of an artichoke requires stripping endlessly the numerous prickly (eatable) layers and scooping out the fluffy "stifle" layer before at last finding a good pace heart focus.
While I will never turn down the chance to appreciate an entire artichoke, I am similarly grateful for the comfort of canned artichoke hearts. That is to say, would you be able to envision what number of artichokes or how hard it is assemble enough artichoke hearts to make this formula.
So at any rate, we should visit about this formula for a brisk sec. Enlivened by this formula for Stuffed Artichoke Hearts by Erin from Platings and Pairings, I for all intents and purposes tumbled from my seat when I saw it.
As a rule, I never follow plans precisely; there are just too many diverting increases or substitutions to adhere to rules. In any case, I can sincerely say this is one special case (pretty much). Artichokes are, as I would see it, tasty eaten plain, so I would not like to overpower them with an excess of stuff.
- 3 (15 oz) cans artichoke hearts in water - drained and halved
- 1 lemon - juiced
- 2 tbsp butter - or olive oil
- 5 cloved garlic - minced
- 6 anchovy fillets - (optional)
- 2/3 cup Italian style bread crumbs
- 1/4 cup flat leaf parsley - chopped
- 1/2 cup fresh grated Parmesan
- Freshly grated black pepper
- Preheat oven to 400 degrees F.
- Drain artichoke hearts well, squeezing them of any excess water. Arrange the artichokes, cut side up, in a baking dish (the tart pan was perfect).
- Squeeze the juice of one lemon over the artichoke hearts.
- Meanwhile, in a medium size skillet melt the butter over medium-high heat. Add the anchovies and garlic, breaking up the anchovy fillets with a spoon. Continue to cook until anchovies have dissolved in the butter.
- Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
- Remove from heat and stir in parsley, Parmesan cheese, and fresh pepper. Carefully pour the breadcrumb mixture over the artichoke hearts and bake at 400 degrees for 15-20 minutes.
- Best served warm.
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