Description
This savory side dish features canned artichoke hearts topped with a golden, flavorful mix of garlic, anchovy-infused breadcrumbs, parsley, and Parmesan cheese—perfectly baked until crispy and aromatic.
Ingredients
- 3 (15 oz) cans artichoke hearts in water, drained and halved
- 1 lemon, juiced
- 2 tablespoons butter or olive oil
- 5 cloves garlic, minced
- 6 anchovy fillets (optional)
- ⅔ cup Italian style bread crumbs
- ¼ cup flat-leaf parsley, chopped
- ½ cup Parmesan cheese, freshly shredded
- Freshly grated black pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Drain artichoke hearts well, squeezing out any excess water. Arrange them cut side up in a baking dish.
- Squeeze the juice of one lemon over the artichoke hearts.
- In a medium-sized skillet, melt the butter (or heat olive oil) over medium-high heat. Add anchovies and garlic, breaking up the anchovies with a spoon. Cook until they dissolve into the butter.
- Add breadcrumbs to the skillet and mix with the anchovy-garlic mixture. Toast until golden brown, stirring continuously.
- Remove from heat and stir in parsley, Parmesan cheese, and freshly grated black pepper.
- Carefully spoon the breadcrumb mixture over the artichoke hearts.
- Bake at 400°F for 15–20 minutes, or until the topping is crispy and browned.
- Serve warm.
Notes
- Use olive oil instead of butter for a dairy-free option (if omitting Parmesan).
- Anchovies add umami but can be left out for a vegetarian version.
- Fresh lemon juice brightens the flavor—don’t skip it.
- Can be served as a side dish or appetizer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
