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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ROASTED ARTICHOKE HEARTS


Primary category: Appetizers

Ingredients

2 lbs artichoke hearts (steamed or parboiled)
Juice of 1 lemon
2 eggs, beaten
1 cup flour
2 cups bread crumbs
1 TB grated romano cheese
1/4 tsp black pepper
1/4 tsp salt
1 TB minced parsley
2 TB olive oil

Procedure

Drain the artichoke hearts (thaw 2 packages of frozen if fresh are not available). Sprinkle the hearts with the lemon juice and then dredge in the flour (I use a plastic bag to avoid the mess).

Taking a few at a time, dip the floured hearts in the beaten eggs and then coat with the bread crumbs which have been flavored with the salt, pepper, parsley and cheese.

Coat a backing tray with the oil and place the hearts on the tray, turning once to coat with oil.

Bake at 375°, turning once until brown and crunchy on all sides.

RETURN TO ALL RECIPES

Roasted Artichoke Hearts - NOTES

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Roasted Artichoke Hearts - REVIEWS

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