Stuffed artichokes are one of my absolute favorite vegetables, but preparing then at home is such a hassle. Sure I'll make 'em every once in a while, when I want to be impressive or when I have a lot of time, but it isn't really a practical way to consume vegetables. Besides, they are so much work to eat and the majority of what's filling you up is breading.
That's where these guys come in. Using canned artichoke hearts not only means you can eat the whole thing, it means you can eat them anytime you want, no matter what season.
Plus they work as a nice little finger food. I served mine with a lightened up garlic goat cheese sauce that added a nice bit of tang. I've included the recipe below, but feel free to use any sauce you like. These things are so good I can't imagine what they wouldn't go with.
Baked Artichoke Hearts
Serves two
(recipe barely adapted from eat, live, run)
1 can whole artichoke hearts
1 egg
1/8 cup Italian seasoned breadcrumbs
1/8 cup Panko breadcrumbs
1/8 cup grated Parmesan cheese
salt and pepper
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Thoroughly drain the artichokes, gently squeezing as much excess liquid from each heart. Slice each heart in half and set aside.
In a small bowl, lightly beat the egg. In another bowl, combine the breadcrumbs, Panko, cheese, and salt a pepper.
One at a time, dip each half artichoke heart into the egg, then into the breadcrumb mixture, pressing to insure full coverage. Lay breaded artichoke onto the prepared baking sheet and repeat with the rest of the hearts.
Bake in the over for 15 minutes, flip the artichokes, and bake another 15 minutes.
Serve with a side of dipping sauce.
Lightened up Garlic Goat Cheese Dipping Sauce
1/4 cup Greek Yogurt
I clove of garlic, minced
1/8 cup crumbled goat cheese
salt and pepper to taste
In a small bowl, combine all ingredients with a spoon, gently mashing the goat cheese into the yogurt.
Allow to sit at room temperature while the artichokes bake so the flavors can mingle.
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