Ingredients
- 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
- 1 tablespoons extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish
- 1/4 ripe lemon
- 1 tablespoon butter
- 3 cloves garlic, chopped
- 6 flat anchovies fillets
- 1 cup Italian style bread crumbs, 3 handfuls
- 1/4 cup chopped flat leaf parsley
- 1/4 cup grated Parmigiano-Reggiano, a couple of handfuls
- Coarse black pepper
Description
Food Network Invites You To Try This Emmanuel's Baked Artichoke Hearts Recipe From Rachael Ray.
Food Network
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