Ingredients
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6 canned artichoke hearts, drained and halved
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1 teaspoon vegetable oil
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salt and freshly ground black pepper to taste
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2 tablespoons dry bread crumbs
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¼ cup finely grated Parmigiano-Reggiano cheese
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1 tablespoon olive oil
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½ lemon, cut into wedges
Directions
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Place artichoke heart halves on a paper towel, cut-side down, to drain for about 15 minutes.
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Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
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Place artichoke heart halves on the prepared baking sheet, cut-side up. Season with salt and pepper. Sprinkle with breadcrumbs, then cheese, and drizzle with olive oil.
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Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.
Nutrition Facts (per serving)
89 | Calories |
6g | Fat |
6g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 89 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 2g | 8% |
Cholesterol 4mg | 1% |
Sodium 268mg | 12% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 0g | |
Protein 3g | 7% |
Vitamin C 14mg | 15% |
Calcium 70mg | 5% |
Iron 0mg | 2% |
Potassium 33mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.