Description
A warm, garlicky side dish that elevates canned artichoke hearts with crispy breadcrumbs and melty cheese. Perfect for quick weeknight meals or entertaining.
Ingredients
Main Ingredients
- 3 cans canned artichoke hearts (14 ounces each)
- 1/4 cup flat-leaf Italian parsley (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice (fresh)
- 1/2 teaspoon Diamond crystal kosher salt
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1/2 cup plain breadcrumbs
- 1/2 cup Parmigiano Reggiano (grated)
- 1/4 cup dry white wine
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a baking dish, place the drained artichoke hearts.
- In a bowl, mix together the garlic, parsley, lemon juice, salt, red pepper flakes, olive oil, and white wine.
- Pour the mixture over the artichoke hearts.
- Top with breadcrumbs and Parmigiano Reggiano.
- Bake for 25-30 minutes until the top is golden and toasty.
- Serve warm as a side dish.
Notes
Cool leftovers to room temperature, cover tightly, and refrigerate for up to 3 days. They can be frozen before baking, but the texture might change.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Vegetarian
- Cuisine: Mediterranean