Baked Artichokes

• 2 cans artichoke hearts, drained (8 1/2 ounces each)
• 2 large eggs
• 1 cup breadcrumbs (unseasoned)
• 2 tablespoons finely chopped fresh Italian flat leaf parsley
• 2 tablespoons freshly grated Parmigiano cheese
• 3 to 4 tablespoons extra virgin olive oil
• 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• Zest of 1 lemon (about 1 tablespoon)

1. Preheat the oven to 400F.
2. Drain and rinse the artichokes.
3. Pat them dry.
4. Lightly beat the eggs in a small bowl.
5. In another bowl, combine the breadcrumbs, salt, pepper, and cheese.
6. Dip the artichokes in the egg mixture, making sure they are evenly coated.
7. Then coat them well in the breadcrumb mixture.
8. Grease the bottom of a baking pan with about 2 tablespoons of olive oil.
9. Place the artichokes in the pan.
10. Sprinkle any remaining breadcrumbs over the artichokes.
11. Drizzle the remaining olive oil over the artichokes.
12. Bake for about 20 minutes.
13. The artichokes should be warmed through, and the breadcrumb mixture should be toasted.
14. Sprinkle with parsley and lemon zest before serving.

hearts, eggs, breadcrumbs, fresh italian, cheese, extra virgin olive oil, salt, fresh ground black pepper, lemon

Taken from www.cookstr.com/recipes/baked-artichokes (may not work)