If all vegetables were covered in bread crumbs and cheese, I would surely eat them.
Like the rest of veggies, I want nothing to do with artichoke hearts unless they have the proper seasoning or are floating in a big bowl of oooey, gooey cheese.
I sometimes do enjoy the flavor of them on their own, at least for a few bites. Maybe it’s the texture that throws me off?
My most favorite way to eat artichokes is by stuffing them, but these come in at a close second.
They make a great side dish, or even a meal in my case. Once I start eating them I can’t stop, so there is rarely room for anything else.
Except bacon. You know there is always room for bacon.
Parmesan Baked Artichokes
1 14oz can artichokes in water, drained
1/4 cup panko bread crumbs
1/4 cup parmesan cheese
1 tablespoon olive oil
1 tablespoon italian seasoning
1/4 teaspoon sea salt
1 teaspoon garlic powder
1 oz freshly shaved parmesan
Preheat oven to 375.
Layer artichokes in a baking dish. Drizzle olive oil on top. Season with salt, garlic and italian seasoning. Add bread crumbs and 1/4 cup parmesan on top. Bake for 15 minutes.
Remove artichokes from oven and turn on broiler. Top with shaved parmesan and broil for 1-2 minutes, or until cheese is golden brown.
I don’t think you can ever go wrong by covering something cheese. Am I right or am I right?