Petits artichauts au four

Ingrédients

• 1 Cup Bread Crumbs (Preferably Homemade)
• Salt & Pepper
• 1 Tablespoon Lemon Zest, Finely Chopped
• 1 Tablespoon Fresh Lemon Juice
• 3 Tablespoons Finely Chopped Fresh Parsley
• 2 Tablespoons Olive Oil
• Additional Oil For Drizzling
• 12 to 16 Baby Artichokes
• 1/4 Cup Olive Oil
• 1 Cup Dry White Wine
• 3 Cloves Garlic, Peeled & Crushed

Préparation

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Clean the artichokes by peeling the stems, chopping...: Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves.

3. 3

   Keep the prepared artichokes in a bowl of...: Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.

4. 4

   In a caserole dish large enough to hold...: In a caserole dish large enough to hold all of the artichokes, add the artichokes, the garlic, olive oil and white wine.

5. 5

   Add a little water if needed to bring...: Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender.

6. 6

   Usually this will take between 20 to 30...: Usually this will take between 20 to 30 minutes.

7. 7

   Remove the artichokes from the oven, and increase...: Remove the artichokes from the oven, and increase the temperature to 400 degrees F.

8. 8

   Pour off any excess liquid from the cooked...: Pour off any excess liquid from the cooked chokes, and set aside.

9. 9

   Mix together the ingredients listed for the topping,...: Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish.

10. 10

    Drizzle on a little additional olive oil, and...: Drizzle on a little additional olive oil, and bake the archokes just until the topping becomes golden brown, about 10 minutes.

11. 11

    Serve immediately, or at room temperature.