• 6 canned artichoke hearts, drained and halved
  • 1 teaspoon vegetable oil
  • salt and freshly ground black pepper to taste
  • 2 tablespoons dry bread crumbs
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon olive oil
  • 1/2 lemon, cut into wedges





  • Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
  • Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
  • Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.