Canned Artichoke Hearts Recipe

Crispy, garlicky artichoke hearts baked with a golden Parmesan and bread crumb topping. Using canned artichokes - ready in about 20 minutes.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 400 degrees F.
2. 2Drain 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. 3Squeeze half of the juice of one lemon over the artichoke hearts.
4. 4Meanwhile, 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. 5Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
6. 6Remove 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. 7Best served warm.