Recipe by Tasha
"A yummy way to prepare artichokes."
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Italian-seasoned bread crumbs
grated Parmesan cheese
chopped fresh parsley
extra-virgin olive oil
2 (14 ounce) cans
artichoke hearts, rinsed and drained
Good food here. Just like an appetizer served at a local restaurant. I did halve the lemon juice and may reduce it further next time; My guests raved about this and both liked the lemony taste so it's probably just me. Thanks for a great recipe!
I will make this again, but will use half the amount of lemon juice.
All I could taste was lemon.
So glad I read the other reviews and reduced the lemon! Could have gone with just two tbsp of lemon juice and been happy. I had a TON of the bread crumb topping leftover, it was a bit too heavy for my taste. I used a combination of both shredded parmesan and grated parmesan. It was nice, but lacking something and I can't put my finger on it. It needed something to smooth out the rough edges of lemon, garlic, and the parm.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
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