Vegetables

Baked Artichoke Hearts Appetizers

Simple Baked Artichoke Hearts Appetizers

I posted this recipe as a deep fried item about a year ago. Trying to lighten my menu I thought to substitute baking instead of frying like we did for the Scotch Eggs. They came out great. I really like this recipe, these have always been a favorite hors d'oeuvre for parties but was always a hassle as I had to fry them almost to order and watch the hot oil. This recipe takes that all away. By cutting out the frying, they are not as oily and they bake crisp and taste just as good. For parties you can bread them the day before and simply pop into the oven about 10 minutes before you want to serve them. The only "special" equipment you'll need is a sheet pan and a wire rack that fits into the pan.

Directions

For the lemon garlic butter, take the butter and garlic and lemon juice and melt and combine in a small sauce pan.
Add the capers as an optional item.
In 3 bowls, large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.
Take the artichoke hearts and cut them in half ,length wise.
Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat.
Place finish chokes into a bowl to hold.
You can make them the day before and hold in the refrigerator.
Preheat oven to 375° Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack.
Bake for about 10 minutes.
With tongs or a fork roll each one in the garlic butter.
Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese.
If you are making larger amounts simply multiply the ingredients proportionally.