Easy Baked Artichokes
My baked artichoke hearts with seasoned breadcrumbs are easy to make and the perfect accompaniment for many of your favorite dishes.
Servings: 6
Calories: 144kcal
Ingredients
- 2 tablespoon olive oil
- 2 14 oz cans whole artichoke hearts in brine drain
- 2 tablespoon garlic finely minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt or table salt - to taste
- ¼ teaspoon black pepper to taste
- ⅕ teaspoon red pepper flakes more or less to taste
- 2 tablespoon dry white wine sauvignon blanc or pinot grigio
- 4 tablespoon panko bread crumbs
- 3 tablespoon Pecorino Romano cheese grated (or parmesan cheese)
- 1 tablespoon Italian parsley finely chopped
- extra virgin olive oil to drizzle on top of the baked artichokes
Instructions
- Preheat oven to 375 degrees F.
- Add the panko bread crumbs, romano cheese, and chopped parsley to a small bowl and mix well to combine.Set aside until needed.
- Add the chopped garlic and olve oil to a small bowl and mix to combine.
- Add half of the garlic oil mixture into an 8 x 8 baking dish, spreading it around the bottom of the baking dish.
- Place the artichoke hearts in the baking dish, then add the white wine to the dish. Top the artichoke hearts with the remaining garlic oil mixture. Drizzle with a little more olive oil if needed.
- Season the artichokes with salt, black pepper, and red pepper flakes to taste.
- Sprinkle the seasoned breadcrumbs over the top of the artichoke hearts. I sprinkled the remainder of the bread crumbs in the pan.
- Place the baking dish on the center rack of the preheated oven and bake for 30-35 minutes or until the bread crumbs begin to lightly brown.
- Serve and enjoy.The baked artichokes can be served hot, warm or at room temperature.
Nutrition
Calories: 144kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 336mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 5mg | Calcium: 106mg | Iron: 1mg