Lemon Garlic Baked Artichoke Hearts
Equipment
Ingredients
Seasoned Breadcrumbs
- 1/2 cup breadcrumbs (or panko)
- 1/2 cup grated parmesan cheese
- 2 tbs fresh chopped parsley
- 1/2 large lemon zested + juiced
- salt and pepper to taste
Assembly:
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 tsp chili pepper flakes
- 3 (14 oz) cans whole artichoke hearts drained, rinsed + dried
- garnish: more parsley + lemon zest
Instructions
- Preheat your oven to 375℉.
- In a small bowl, mix the breadcrumbs, grated cheese, parsley, lemon zest and juice, and salt and pepper to taste. Taste and adjust tang or salt if needed.
- In a glass cup, whisk together the oil, garlic and chili flakes. Drizzle half the mixture onto the bottom of a baking dish and spread evenly. Add your artichokes to the dish add the rest of the oil onto them. Sprinkle all over artichokes with the breadcrumb mixture and bake for 20 minutes or until golden brown on top. I broiled mine for a minute to get the color. Just watch them if you do. Garnish with more parsley and lemon slices.
Notes
To make this dish Gluten Free, make sure you use Almond Flour instead of Breadcrumbs.
To make this dish Dairy Free and Vegan, use Nutritional Yeast instead of Grated Parmesan cheese.
You can use a 9x13 baking dish or 7x11 inch baking dish.
Nutrition
Calories: 165kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 216mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg