Cœurs d’artichaut en conserve

Ingrédients

• 3 (15 oz) cans artichoke hearts in water (drained and halved)
• 1 lemon (juiced and divided)
• 2 tablespoon 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 Parmesan (fresh, shreaded )
• Freshly grated black pepper

Préparation

1. 1

   Preheat oven to 400 degrees F.

2. 2

   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).

3. 3

   Squeeze half of the juice of one lemon over the artichoke hearts.

4. 4

   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. Add second part of lemon juice. Continue to cook until anchovies have dissolved in the butter.

5. 5

   Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.

6. 6

   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.

7. 7

   Best served warm.