Artichoke Hearts with Bread Crumb Topping

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I have a deep deep love for artichokes. So when I happened upon THIS recipe last month, I practically fell from my chair as my jaw fell to the floor.

It had to be made.

Sorry, Octavian, we'll play at the park tomorrow, today we're eating (ok, I didn't actually do this, but it did cross my mind...more than once). Instead, I took my own motherly advice and practiced patience- something that does not come easy when it applies to food.

Thankfully, I had distractions and a trip to the park and the market later, dad was home! finally! 

Time to cook and time to eat (and time to eat some more).

I never follow recipes exactly; there are simply too many distracting additions or substitutions to follow rules. However, I can honestly say that this is one exception (more or less). Artichokes are, in my opinion, delicious eaten plain, so I didn't want to overwhelm them with too much stuff. This recipe is the perfect balance. 

Artichokes blanketed by toasted, cheesy garlic bread crumbs and hints of fresh herbs. Seriously, who wants to mess that up?

As the recipe creator mentions in her post- there are anchovies- but don't let that scare you away! You really can't taste them. And just because I may be a bit biased about anchovies (I love them), I served this on new year's eve with family friends and they loved it!


Baked Artichoke Hearts with Garlic Cheese Bread Crumbs

Prep Time: 20 minutes / Cook Time: 20 minutes / Total Time: 40 minutes
Serves: 4-6
Inspired by Erin's recipe Stuffed Artichoke Hearts over at Platings and Pairings

Ingredients

3 (15-ounce) cans artichoke hearts in water, drained and halved
2 Tablespoons butter (or olive oil)
2/3 cup Italian style bread crumbs
1 lemon, juiced
5 cloved garlic, minced
6 anchovy fillets
1/4 cup flat leaf parsley, chopped
1/2 cup fresh grated Parmesan
Freshly grated black pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Drain 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. Squeeze the juice of one lemon over the artichoke hearts.
  4. Meanwhile, in a medium size skillet heat the butter over medium high heat. Once pan is warm and butter has melted, add the anchovies and garlic, breaking up fillets with a spoon. Continue to cook until anchovies have dissolved in the butter.
  5. Add the bread crumbs to the skillet and mix well with the anchovy garlic mixture. Toast bread crumbs until golden brown.
  6. Remove from heat and stir in parsley, Parmesan cheese, and fresh pepper. Carefully pour the bread crumb mixture over the artichoke hearts and bake at 400 degrees for 15-20 minutes.
  7. Best served warm.

Enjoy!


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