Kumquat'S Roasted Artichoke Hearts

1. 1

   Preheat oven to 375u00b0F.

2. 2

   Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.

3. 3

   Mix gently with olive oil and garlic slices.

4. 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. 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. 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. 7

   Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.

8. 8

   When artichokes are done roasting, remove from oven and increase oven temperature to 450u00b0F 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. 9

   Bake for 15 minutes or so until warm and cheese has melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.