Baked Artichoke Bites

Last night’s dinner consisted of gnocchi in a tomato basil sauce, topped with mozzarella and served with a side of French bread.  That was pretty good but the appetizer is what really stood out for me.  Sometimes the simplest recipes are the best.  The flavors here were uncomplicated and really quite delicious. 

You will need to allow a good hour to drain the artichoke hearts though.  I realize that might sound a bit excessive, but it’s not at all.  Those little things harbor a surprising amount of liquid.

1 can artichoke hearts (most contain 6)
salt and pepper, to taste
2 TBSP Panko breadcrumbs
1/4c Parmesan cheese
1 TBSP olive oil
1.  Slice each artichoke in half and place on paper towel to drain. (I had to change the paper towel several times due to the ridiculous amount of liquid.)
2.  Meanwhile, turn on the broiler, move the top rack to about 6″ from the heat, and put some parchment paper down on a baking sheet.
3.  Place the artichoke hearts on the pan, cut side up.  Top with salt, pepper, breadcrumbs, and cheese.  Drizzle with olive oil.
4.  Broil for about 5 minutes.  Could be more, could be less depending on your oven so watch it.

These were good straight out of the oven but they were also still
tasty after sitting there awhile so, no worries if you can’t serve them right away.

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