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| Artichoke Hearts Gratin |
"This clean, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it."
Ingredients :
- 6 canned artichoke hearts, tired and halved
- 1 teaspoon vegetable oil
- salt and freshly ground black pepper to flavor
- 2 tablespoons dry bread crumbs
- 1/4 cup finely grated Parmigiano-Reggiano cheese
- 1 tablespoon olive oil
- half of lemon, reduce into wedges
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 35M |
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- Place artichoke coronary heart halves on a paper towel reduce-facet down to empty for approximately 15 minutes.
- Set oven rack about 6 inches from the warmth supply and preheat the oven's broiler. Line a baking sheet with aluminum foil and gently coat with vegetable oil.
- Place artichoke heart halves at the organized baking sheet, cut facet up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on pinnacle, approximately 7 minutes. Serve with lemon wedges.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it lightly, and make smooth-up easier.
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Tags:
Appetizers and Snacks