Made of ingredients you probably have in your pantry at all times, these savory gems can bring a salty accent to poultry or a Seven Fishes main. You can also be whip up these Crispy Artichokes in a few minutes as an hors d’oeuvre to serve with a flinty rosé or a light red. Start with artichokes from Western PA-based DeLallo Foods. Add more local appeal with Brunton Dairy butter; we quietly confess that we pile on an extra pat to top off each artichoke when they come out of the oven.
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Crispy Artichokes with Lemony Breadcrumbs
Description
Let the flavor and texture of the artichoke shine.
Ingredients
Scale
- 2 cans artichoke hearts
- 1 cup panko bread crumbs
- 1/2 stick butter, melted
- 1/2 cup Parmesan cheese, grated
- 1 lemon, zested
- 1 tsp fresh thyme, chopped
- Lemon wedges for serving
Instructions
- Drain and rinse both cans of artichokes. Gently pat them dry to make sure there is no excess liquid. You may need to gently squeeze each artichoke heart to make sure all the liquid between each layer is removed.
- In a bowl combine panko bread crumbs, melted butter, Parmesan cheese, lemon zest, and herbs.
- Top each artichoke with the breadcrumb mixture. Bake at 400 degrees until the bread crumbs are golden brown.
- Serve with fresh lemon wedges.
Try these other recipes from Anna Franklin:
- Citrus Salmon Carpaccio with Green Goddess Sauce
- Crab Pasta with Lemon & Dill White Wine Sauce
- Halibut & Asparagus in Papillote with Olive & Herb Relish
- Spring Lamb Chops with Mint Chimichurri, Potato Leek Purée & Smoky Roasted Radishes
- Strawberry Salad with Rhubarb Balsamic Vinaigrette
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
With Support From Buy Fresh Buy Local Western PA
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