Roasted Artichoke Hearts W/ Sun-dried Tomatoes & Cheese

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

Ingredients

• Servings: 4
• 2 (13 3/4 ounce) cans artichoke hearts (whole)
• 1/3 cup dry breadcrumbs
• kosher salt and pepper, to taste
• 2 teaspoons olive oil
• 3 medium shallots, sliced thin
• 1 garlic clove, minced
• 2 tablespoons pine nuts
• 1/4 cup sun-dried tomato, cut into small strips
• 1 tablespoon fresh thyme or 3/4 teaspoon dried thyme
• 1 tablespoon fresh basil or 3/4 teaspoon dried basil
• 3 tablespoons wine
• 1/2 cup smoked gouda cheese, shredded

Recipe

• 1 preheat oven to 375°f.
• 2 if the pine nuts are not already toasted, place on a shallow pan and toast for about 5 minutes (being very careful not to let them burn).
• 3 drain artichoke hearts in a colander and pat dry.
• 4 spray a 9" square shallow pan with cooking spray. roll artichokes in breadcrumbs seasoned with salt and pepper. place artichokes in the pan in a single layer. sprinkle any remaining breadcrumbs evenly over the artichokes, if desired. cook uncovered for 45 minutes.
• 5 meanwhile, prepare topping. heat oil in a small frying pan and saute the shallots. add garlic after 2-3 minutes and continue to saute until shallots and garlic are lightly browned, about 5 minutes total.
• 6 remove from heat and add tomatoes, toasted pine nuts, thyme, basil and wine. mix well and spread evenly over the top of the artichoke hearts. top with shredded cheese.
• 7 continue baking, uncovered, about 15 minutes or until cheese has melted and mixture is slightly bubbly. serve immediately.