- For this dish, I made some substitutions in a recipe I found on foodnetwork.com.
The Ingredients (for 4 to 6 servings):
- 16 bottled artichoke hearts in water
- 30 g (or 2 tablespoons) of unsalted butter
- 3 cloves of garlic
- 6 anchovy fillets
- 200 g (or 1 cup) of quick-cooking, 1-minute, whole grain rolled oats
- 5 g (or 1 tablespoon) of dried or fresh dill
- 5 g (or ½ tablespoon) of freshly ground black pepper
- 100 ml (or ⅓ cup) of white wine
- 60 g (or 2 oz) of cheese (I used Manchego)
- cooking grade olive oil
- Drain the artichoke hearts upside down in a colander for at least 15 minutes.
- Meanwhile, grind together the garlic cloves and the anchovies. If the anchovies are unsalted, add a pinch of salt as you grind.
- Place the butter and an equal quantity of olive oil into a small pan and place the pan over medium heat.
- When the butter is melted and starting to foam, add the garlic anchovy mixture to the pan and stir to blend it with the olive oil and butter.
- When the anchovies are dissolved and the garlic no longer smells raw, add the oats, dill, and pepper, and stir frequently until the oats are slightly toasted.
- Allow the oat mixture to cool.
- Set the oven to heat to 190°C (or 375°F).
- Spray or brush a light layer of olive oil over the inside of an oven-proof dish.
- Place the artichoke hearts, cut side facing up, into the dish.
- Drizzle approximately 5 ml (or 1 teaspoon) of wine into each artichoke heart.
- Grate the cheese and, when the oat mixture is cool, mix the cheese into it.
- Sprinkle the oat mixture across the tops of the artichoke hearts.
- Place the artichoke hearts in the oven and bake them for 20 minutes.
I usually buy artichoke hearts marinated in herbs and olive oil, to put on salads. On one recent shopping trip I mistakenly ended up with plain, watery artichoke hearts. After not remembering to take them back for several weeks I decided to figure out something that would make these little bites a bit more appealing, and found a recipe that got me started. The main substitution I made to the Food Network recipe was whole grain oats for bread crumbs—an idea I got from my daughter. Oats do make a satisfactory crumb topping, although the grains are a bit big. Next time around, I might try to grind the oats to a finer consistency before adding them to the pan. Next time around, I might even buy artichokes in water on purpose.