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Ingredients
- 1 Tbsp. extra-virgin extra virgin olive oil plus A drizzle extra-virgin extra virgin olive oil to coat baking dish
- 1/4 x ripe lemon
- 1 Tbsp. butter
- 3 x garlic cloves minced
- 6 x flat anchovies fillets
- 1 c. Italian-style bread crumbs
- 1/4 c. minced flat-leaf parsley
- 1/4 c. grated Parmigiano-Reggiano Coarsely-grnd black pepper to taste
Directions
- Preheat oven to 400 degrees.
- Turn liquid removed artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise.
- Drizzle a small casserole dish with a little extra-virgin extra virgin olive oil, and spread it around the dish with a pastry brush. Arrange the halved artichoke hearts with tops up, bottoms down, in a layered pattern in the dish. Squeeze the juice of 1/4 lemon over the hearts.
- Preheat a small nonstick skillet over medium heat. Add in oil and butter to the skillet. When butter melts into oil, add in garlic and anchovies. Using the back of a wooden spoon, work anchovies into oil as they break up.
- When anchovies have dissolved into oil, add in bread crumbs to the pan and lightly toast, about 2 to 3 min. Add in parsley, cheese and black pepper, stir to combine and remove pan from heat.
- Top artichokes with an even layer of bread topping and set in the middle of oven. Bake 10 min till artichokes are hot and topping is deep golden in color.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 19g | |
| Recipe makes 4 servings | |
| Calories 80 | |
| Calories from Fat 67 | 84% |
| Total Fat 7.59g | 9% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 103mg | 4% |
| Potassium 36mg | 1% |
| Total Carbs 1.21g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.14g | 0% |
| Protein 2.07g | 3% |
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