Baked Artichoked Hearts With Preserved Lemons

• 1 Tbsp. olive oil
• 1 med, onion sliced thinly
• 3 whole cloves garlic
• 3 slices of preserved lemon - skins only - rinsed and chopped finely
• 2 pkgs artichoke hearts, frozen
• 1/2 cup chicken broth or vegetable broth
• 1/2 cup dry, white wine or chanpagne
• 1/2 tsp. lemon pepper
• 1 tsp. Spice Hunters' Spring seasoning mix (mix of garlic, dill, chives, and lemon peel- dried)
• Kosher Salt to taste
• 3/4 cup coarse breadcrumbs
• olive oil for drizzling
• 2 tsp. butter

1. Pre-heat oven to 400 * F.
2. Heat large, non-reactive saucepan over medium heat. In bottom of saucepan, place oil. Heat oil until slightly rippling in pan, then add onions. Saute onions until soft and then add garlic cloves and preserved lemon. Add artichokes, wine and broth and seasonings. Saute artichokes until thawed and liquid begins to thicken slightly.
3. Transfer artichoke, onion, garlic mixture to a greased casserole dish with a slotted spoon, leaving most of the pan juices behind. Top artichokes with breadcrumbs and drizzel with olive oil. Bake until bread crumbs are crispy and brown, about 15 minutes.
4. In the meantime, reduce the remaining pan liquids by half and add the butter to finish the sauce.
5. Serve the artichokes with the sauce and enjoy!!!!

olive oil, onion, garlic, only, chicken broth, white wine, lemon pepper, garlic, kosher salt, coarse breadcrumbs, olive oil, butter

Taken from www.epicurious.com/recipes/member/views/baked-artichoked-hearts-with-preserved-lemons-1238359 (may not work)