Emmanuels Baked Artichoke Hearts Recipes

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EMMANUEL'S BAKED ARTICHOKE HEARTS



Emmanuel's Baked Artichoke Hearts image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
1 tablespoons extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 cloves garlic, chopped
6 flat anchovies fillets
1 cup Italian style bread crumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
Coarse black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little 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 oil and butter to the skillet. When butter melts into oil, add 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 bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add 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 minutes until artichokes are warm and topping is deep golden brown in color.

BAKED ARTICHOKE HEARTS



Baked Artichoke Hearts image

Make and share this Baked Artichoke Hearts recipe from Food.com.

Provided by Valerie in Florida

Categories     Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans water-packed artichoke hearts, 6 to 8 count, drained
1 tablespoon extra virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
1/4 ripe lemon
1 tablespoon butter
3 garlic cloves, chopped
6 flat anchovy fillets
1 cup Italian style breadcrumbs, 3 handfuls
1/4 cup chopped flat leaf parsley
1/4 cup grated parmigiano-reggiano cheese, a couple of handfuls
coarse black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Turn drained artichokes upside down to get all the liquid out. Halve artichoke hearts, lengthwise. Drizzle a small casserole dish with a little 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 oil and butter to the skillet. When butter melts into oil, add 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 bread crumbs to the pan and lightly toast, about 2 to 3 minutes. Add 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 minutes until artichokes are warm and topping is deep golden brown in color.

Nutrition Facts : Calories 307.7, Fat 10, SaturatedFat 3.7, Cholesterol 16.3, Sodium 727.7, Carbohydrate 45.1, Fiber 13.2, Sugar 3.8, Protein 15

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