Kumquat's Roasted Artichoke Hearts

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 3 (15 ounce) cans artichoke hearts (whole)
• 2 teaspoons extra virgin olive oil
• 4 garlic cloves (halved or quartered)
• 1/3 cup fresh breadcrumb
• 1/3 cup parmesan cheese (freshly grated)
• 1/4 cup vegetable broth
• 1 lemon (fresh)
• 1 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper (or to taste)
• 1 tablespoon butter

Recipe

• 1 preheat oven to 375°f.
• 2 empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
• 3 mix gently with olive oil and garlic slices.
• 4 place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. toss once or twice if desired.
• 5 to make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). tear into pieces and toss into blender. blend until processed into fine crumbs.
• 6 melt butter over medium-low heat in non-stick pan and add bread crumbs. toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
• 7 remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. mix well.
• 8 when artichokes are done roasting, remove from oven and increase oven temperature to 450°f toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. place artichokes in single layer of a 2 quart square baking pan. sprinkle any remaining breadcrumb mixture over top.
• 9 bake for 15 minutes or so until warm and cheese has melted.