Ingredients


6 canned artichoke hearts, drained and halved

1/4 cup finely grated Parmigiano-Reggiano cheese

1 teaspoon vegetable oil

1 tablespoon olive oil

salt and freshly ground black pepper to taste

2 tablespoons dry bread crumbs

1/2 lemon, cut into wedges


Directions

Prep     10 m    Cook     10 m    Ready In     35 m


1.Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.


2.Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Line a baking sheet with aluminum foil and lightly coat with vegetable oil.


3.Place artichoke heart halves on the prepared baking sheet, cut side up.

Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.


4.Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.