Emmanuel's Baked Artichoke Hearts

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
399
FAT
57%
CHOL
38%
SOD
68%

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Ingredients for 4 servings

2 cans or jars artichoke hearts in water (15 ounces or 6-8 artichoke hearts each), drained

2 tablespoons extra virgin olive oil (EVOO), plus a drizzle to coat baking dish

1/4 ripe lemon

1 tablespoon butter

3 cloves garlic, chopped

6 flat anchovy fillets

1 cup Italian style bread crumbs (3 handfuls)

1/4 cup chopped flat leaf parsley

1/4 cup grated Parmigiano Reggiano cheese (a couple of handfuls)

Coarse black pepper

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