All Choked Up or The Heart of the Matter
© Beth Surdut’s Art From the Kitchen~painted and served
Artichoke hearts-a dozen or so, quartered
Lemon juice—a hearty squeeze
White wine—a small puddle
Artichoke hearts-a dozen or so, quartered
Lemon juice—a hearty squeeze
White wine—a small puddle
Garlic—a clove or two, pressed or minced
Olive oil—enough to glisten the hearts
Black pepper—a few twists of the wrist
Italian style bread crumbs—for topping
Grated Romano cheese—1/3 of the amount of crumbs
Butter or some healthy alternative—dots on the top
Combine in a baking pan~
Olive oil, lemon juice, garlic, white wine, pepper.
Add artichokes and gently toss until coated.
Be sure pan bottom is oiled.
Combine breadcrumbs and cheese.
Cover artichokes with mixture.
Dot with butter.
Bake at 350◦ until lightly browned.
Approximately 15-20 minutes.
How to indulge:
Feast with a fork or slather on slices of rosemary baguettes
Appetizer, Side dish, Main indulgence
Olive oil—enough to glisten the hearts
Black pepper—a few twists of the wrist
Italian style bread crumbs—for topping
Grated Romano cheese—1/3 of the amount of crumbs
Butter or some healthy alternative—dots on the top
Combine in a baking pan~
Olive oil, lemon juice, garlic, white wine, pepper.
Add artichokes and gently toss until coated.
Be sure pan bottom is oiled.
Combine breadcrumbs and cheese.
Cover artichokes with mixture.
Dot with butter.
Bake at 350◦ until lightly browned.
Approximately 15-20 minutes.
How to indulge:
Feast with a fork or slather on slices of rosemary baguettes
Appetizer, Side dish, Main indulgence
