Kumquats Roasted Artichoke Hearts Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

Steps:

• Preheat oven to 375°F.
• Empty artichoke hearts into colander, rinse a bit to remove brine and drain well.
• Mix gently with olive oil and garlic slices.
• Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired.
• To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs.
• Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted).
• Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well.
• When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top.
• Bake for 15 minutes or so until warm and cheese has melted.

Steps:

• Preheat oven to 375°F.
• Drain artichokes in colander and rinse a bit to remove brine.
• Mix gently with garlic and olive oil in a bowl.
• Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired.
• Sprinkle with salt and pepper, and add lemon juice and butter (if using).