Follow these steps for perfect results
artichoke hearts
drained and cut
olive oil
garlic
chopped
breadcrumbs
parsley
basil
lemon juice
parmesan cheese
grated
chicken bouillon powder
hot water
melted butter
melted
Preheat oven to 350°F (175°C).
Drain and cut artichoke hearts into smaller pieces.
Chop garlic.
Heat olive oil in a skillet over medium heat.
Lightly brown garlic in the olive oil.
Add artichoke hearts, breadcrumbs, parsley, basil, lemon juice, and parmesan cheese to the skillet.
Brown the mixture slightly.
Dissolve chicken bouillon powder in hot water.
Add the dissolved bouillon and melted butter to the skillet.
Mix all ingredients together thoroughly.
Pour the mixture into a casserole dish.
Bake in the preheated oven for 30 minutes, or until golden brown and bubbly.
Expert advice for the best results
Top with extra breadcrumbs before baking for a crispier crust.
Add a pinch of red pepper flakes for a touch of spice.
Use fresh artichoke hearts for a more intense flavor.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Serve warm in the casserole dish or portion into individual bowls. Garnish with fresh parsley.
Serve as a side dish with roasted chicken or fish.
Serve as an appetizer with crackers or crusty bread.
Complements the artichoke flavor.
Discover the story behind this recipe
Popular in many cultures as a vegetable dish.
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