Lemon-Parmigiano Artichoke Casserole

• 18 ounces frozen artichoke hearts
• 1 lemon, juice of
• 1 tablespoon fresh parsley, chopped
• 3 tablespoons seasoned dry bread crumbs
• 2 tablespoons grated parmigiano
• 2 garlic cloves, minced
• 1 pinch red pepper flakes (optional)
• 1 teaspoon extra virgin olive oil

1. Preheat oven to 375u0b0F.
2. Coat a 9-inch glass pie plate with cooking spray.
3. Place artichokes in a colander and, if needed, rinse with cold water to separate. Drain well and pat dry with paper towels.
4. Place artichokes in prepared pie plate. Add lemon juice and parsley; season with salt and pepper and stir to combine.
5. In a small bowl, combine breadcrumbs, cheese, garlic, olive oil, and red pepper. Sprinkle the mixture evenly over the artichokes.
6. Bake for 15-20 minutes or until topping is golden.

hearts, lemon, fresh parsley, bread crumbs, parmigiano, garlic, red pepper, extra virgin olive oil

Taken from www.food.com/recipe/lemon-parmigiano-artichoke-casserole-199101 (may not work)