Use artichoke hearts for an easy, all-veggie appetizer idea that is proof you don't have to make a dish, to reinvent it.
Ingredients
- 6 canneds artichoke hearts , drained and halved
- 1 teaspoon vegetable oil
- salt and freshly ground black pepper to taste
- 2 tablespoons dry bread crumbs
- 0.25 cups finely grated Parmigiano-Reggiano cheese
- 1 tablespoon olive oil
- ½ lemon , cut into wedges
Instructions
-
1
Gather all ingredients.
-
2
Place artichoke heart halves on a paper towel, cut-side down, to drain for about 15 minutes.
-
3
Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
-
4
Place artichoke heart halves on the prepared baking sheet, cut-side up. Season with salt and pepper. Sprinkle with breadcrumbs, then cheese, and drizzle with olive oil.
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5
Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts
Per serving
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