6 canned artichoke hearts, drained and halved
1 tsp vegetable oil
2 Tbsp dry bread crumbs
1 tsp S&S Italian Goes On Everything Spice
1/4 cup finely grated Parmigiano-Reggiano cheese
1 Tbsp S&S Italian Carolea Extra Virgin Olive Oil
1/2 lemon, cut into wedges
salt and freshly ground black pepper to taste
- 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 Italian Goes On Everything, breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
- Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.