Recipe courtesy of sipandfeast.com
Ingredients
- 1/4 cup olive oil
- 3 14 ounce cans artichoke hearts rinsed and drained
- 3 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes
For seasoned breadcrumbs
- 1/2 cup plain breadcrumbs
- 1/2 cup Parmigiano Reggiano grated
- 1/4 cup parsley minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup dry white wine
Directions
- Preheat oven to 375f and set to middle rack. Mix seasoned breadcrumbs ingredients together and set aside.
- Mix the minced garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
- Next, place the artichoke hearts into the baking dish and top them with the remaining garlic oil. Sprinkle the hot red pepper all over the hearts.
- Evenly sprinkle the seasoned breadcrumbs and bake for 15-20 minutes or until hot all the way through and the breadcrumbs have browned. For more color, the artichoke hearts can be broiled for the last 45-60 seconds but watch carefully. Enjoy!