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Ingredients

• 2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained
• 1 tablespoon 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