parmesan baked artichoke hearts
- 6 marinated artichoke hearts, halved lengthwise
- extra virgin olive oil, for brushing
- ¾ cup (60g) grated parmesan cheese
- ¼ cup (4g) thyme leaves
- cracked black pepper
- Preheat oven to 220°C.
- Place artichoke cut side up on a baking tray lined with non-stick baking paper. Brush artichokes with oil and sprinkle generously with parmesan, thyme and pepper. Bake for 20 minutes or until golden. Serves 4
Wine note: We have paired this recipe with Cloudy Bay Pinot Noir 2018 which has notes of black cherry and bramble fruit plus subtle layers of gentle spice and boysenberry making it the perfect partner for these recipes.
Photography: Con Poulos
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