How to make vegetarian Parmesan baked artichoke hearts

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Artichokes are so delicious and totally under-utilized, in my opinion. The recipe below is a simple way to make them that I’m pretty sure will convince you this funky veg should be in your regular weeknight rotation. I know it convinced me.
The earthiness of artichokes pairs really well with the umami of Parmesan and the bright, acidic hit of lemon juice. I love how the topping gets crispy and browned in the oven. Serve this alongside roast or grilled chicken or fish. It makes an impressive side, whether it’s just a Tuesday night with the family or a fancy dinner party.
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Cooktop Cove
Vegetarian Parmesan Baked Artichoke Hearts
6
10 mintes
20 minutes
30 minutes
2 (14-ounce) cans artichoke hearts, drained and patted dry with paper towels
2 garlic cloves, minced
¼ cup unsalted butter, melted
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 400 degrees Fahrenheit.
In a small bowl, combine the bread crumbs, cheese and Italian seasoning.
In a large bowl, toss the artichoke hearts with the garlic and melted butter until well-coated.
Dredge the artichoke hearts in the bread crumb mixture to coat well and then arrange them in a single layer on a large, rimmed baking sheet.
Bake for about 20 minutes, until the bread crumb coating is golden brown.
Let cool slightly and drizzle with lemon juice just before serving.
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