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. They can also be whipped up in a few minutes as a 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.
Crispy Artichokes with Lemony Bread Crumbs Recipe
INGREDIENTS
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.
Story by Keith Recker / Recipe and Styling by Anna Franklin / Photography by Dave Bryce / With Support From Buy Fresh Buy Local Western PA
Subscribe to TABLE Magazine‘s print edition.
