Roasted Artichoke Hearts

Ingredients

• 2 lbs. artichoke hearts (steamed or parboiled)
• Juice of 1 lemon
• 2 eggs beaten
• 1 cup flour
• 2 cups bread crumbs
• 1 TB grated romano cheese
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 TB minced parsley
• 2 TB olive oil

Instructions

1. 1
   Drain the artichoke hearts (thaw 2 packages of frozen if fresh are not available). Sprinkle the hearts with the lemon juice and then dredge in the flour (I use a plastic bag to avoid the mess).
2. 2
   Taking a few at a time, dip the floured hearts in the beaten eggs and then coat with the bread crumbs which have been flavored with the salt, pepper, parsley and cheese.
3. 3
   Coat a backing tray with the oil and place the hearts on the tray, turning once to coat with oil.
4. 4
   Bake at 375°, turning once until brown and crunchy on all sides.