Stuffed Artichoke Hearts

• Seafood

  • 6 Anchovy, fillets

• Produce

  • 1/4 cup Flat-leaf parsley
  • 3 cloves Garlic
  • 1/2 Lemon

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 2/3 cup Italian style bread crumbs

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan, fresh grated

• Liquids

  • 2 (15-ounce cans Artichoke hearts in water

Found on platingsandpairings.com

Description

Directions

• Preheat oven to 400 degrees.
• Drain your artichoke hearts well and arrange in a baking dish, cut side up. Squeeze the juice of 1/2 lemon over the hearts.
• Heat olive oil and butter in medium skillet over medium heat. Once butter has melted, add anchovies and garlic. Cook, breaking up with a spoon, until the anchovies have dissolved into the butter.
• Add bread crumbs and toast over medium high heat until golden brown.
• Off heat, stir in parsley, parmesan cheese, a pinch of salt and black pepper. Pour the bread crumb mixture over the artichoke hearts.
• Bake for 10 - 15 minutes. Serve warm.