Parmesan-Roasted Artichoke Quarters

This recipe was featured in my newsletter dated November 16, 2006.

Parmesan-Roasted Artichoke Quarters
By Chip Desormeaux

30 oz. frozen artichoke hearts, thawed
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. garlic powder
1 tsp. EVOO
¾ c. walnut pieces
½ c. shredded Parmesan cheese

Preheat oven to 450°. Set oven rack in highest position.

Line a 13 x 9 cookie sheet with foil.

Drain the artichokes in a colander and spread evenly across the foil-lined pan. Pour the EVOO over the artichokes. Generously sprinkle the Italian seasoning; lightly salt, garlic powder. (You can use fresh garlic if you prefer but it's very difficult to spread it evenly.)

Sprinkle generously with Parmesan cheese and the walnut pieces.

Bake on top rack until the topping is golden and the walnuts are browned, some a little blackened, artichokes are a little browned around the edges-about 15-20 minutes.

Parmesan Roasted Artichokes Recipe