Ingredients:
3 (15 ounce) cans artichoke hearts ( whole)
2 teaspoons extra virgin olive oil
4 garlic cloves ( halved or quartered)
1/3 cup fresh breadcrumbs
1/3 cup parmesan cheese ( freshly grated)
1/4 cup vegetable broth
1 lemons ( fresh)
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper ( or to taste)
1 tablespoon butter
Directions:
Preheat oven to 375 F.
Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
Mix gently with olive oil and garlic slices.
Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
When artichokes are done roasting, remove from oven and increase oven temperature to 450 F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
Bake for 15 minutes or so until warm and cheese has melted.
Servings: 6
Time preparation: 15 min.
Time total: 90 min.