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Sunday, May 31, 2009
The artichoke does not look like the most inviting of vegetables. It's reminds me of an armadillo or something with its hard shell and many layers. Aren't vegetables supposed to be luscious, juicy and easy to eat?
How do you even prepare one? I don't know the answer to that, since I've never prepared one from whole vegetable. But my fellow blogger, V, has tackled this intimidating vegetable well so I leave that to her.
Although I am intimidated by such a vegetables, I still love artichokes and thankfully, they come readily available in little tins, marinated or in water.
This is a little appetizer we had recently that was absolutely delicious and such a great way to start a meal.
6 artichoke hearts, halved lengthwise
zest from 1 medium sized lemon
juice from 1/2 lemon
1/3 c panko breadcrumbs
1/3 c grated Parmesan and or mozzarella
1. Preheat oven to 400 degrees.
2. Place artichoke hearts in a large baking dish halved side up.
3. Sprinkle lemon zest on top of each half followed by the juice of half a lemon. (If you prefer a less lemony taste, use about a quarter of the lemon.)
4. Mound panko on each half, followed by the cheese mixture.
5. Drizzle with olive oil
6. Bake for ten minutes. Then turn on broiler until cheese is fully melted and golden. Serve immediately.