The Forked Spoon · by Jessica Randhawa★ 4.8 (1169)
Canned Artichoke Hearts Recipe
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 14%
CARBS 18G52% OF CAL
4G FIBER2G SUGAR12G OTHER
FAT 4G26% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Canned artichoke hearts with a crispy, garlicky breadcrumb and Parmesan crust baked until golden. Savory and elegant with a hint of anchovy depth. An appetizer or light side that impresses.
starteramericanshellfish🥧 baking dish🍳 skillet🔥 oven
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Nutrition & ingredients
Ingredients
serves 8- 3 (15 oz) cans artichoke hearts in water (drained and halved)
- 1 lemon (juiced and divided)
- 2 tablespoon butter (or olive oil)
- 5 cloved garlic (minced)
- 6 anchovy fillets ((optional))
- 2/3 cup Italian style bread crumbs
- 1/4 cup flat leaf parsley (chopped)
- 1/2 cup Parmesan (fresh, shreaded )
- Freshly grated black pepper
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 14%
CARBS 18G52% OF CAL
4G FIBER2G SUGAR12G OTHER
FAT 4G26% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 809mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 52mg
- Calcium
- 142mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 809MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.