Baked Artichoke Hearts Recipe #vegan #vegetarian #soup #breakfast #lunch
Extra! Extra! Find out about it! I found my new most loved hors d'oeuvre! Artichoke sweethearts, you can express gratitude toward me later. To start with, we should discuss these gold and firm wonders since they merit fixating on! In an enormous heap of plans tore from old network cookbooks, I found a formula for garlic Parmesan artichoke hearts and quickly needed to make them.
I am an immense fanatic of garlic Parmesan combo and use it regularly. My skillet rolls are so prevalent, I think in huge part as a result of this flavors combo. You simply can never turn out badly with it!
These fresh artichoke chomps are really irresistible! On the off chance that you are intending to make them for a gathering, better make a twofold cluster. They will be gone rapidly!
Delectable hors d'oeuvre thought that couldn't be simpler to make! Artichoke hearts dunked in garlicky margarine and covered with Parmesan breadcrumbs. Heated to fresh flawlessness!
- 15 oz . can quartered artichoke hearts drained
- 1/4 cup unsalted butter melted
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- Preheat oven to 400 degrees Line a baking sheet with parchment paper. Set aside.
- Place artichoke hearts in a bowl and pat dry with paper towel.
- In a small bowl, combine melted butter and garlic powder.
- In another small bowl, combine Parmesan cheese and breadcrumbs.
- Dip each artichoke heart quarter in butter first, then breadcrumbs. Place on prepared baking sheet.
- Repeat with all artichokes.
- Bake artichokes for 18 minutes or until golden brown. Turn once half way through baking.
- Let cool to room temperature. Place on serving dish. Serve.
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