Emmanuel's Baked Artichoke Hearts Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
531
FAT
58%
CHOL
64%
SOD
100%

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Ingredients for 4 servings

1 cup Italian style bread crumbs, 3 handfuls

1 tablespoons extra-virgin olive oil, 2 turns of the pan, plus a drizzle to coat baking dish

1/4 cup grated Parmigiano-Reggiano, a couple of handfuls

3 cloves garlic, chopped

1 tablespoon butter

6 flat anchovies fillets

2 (15-ounce) cans artichoke hearts in water, 6 to 8 count, drained

Coarse black pepper

1/4 ripe lemon

1/4 cup chopped flat leaf parsley

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