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.
