Artichoke hearts are prepared by cleaning out whole artichokes, slicing the scales, trimming and scooping the choke or fuzzy center, which sounds tedious, I know. Thankfully, buying readily prepared artichoke hearts is an option as well.

This is a no-brainer incredibly delicious dish you can serve on the side of meat or enjoyed on its own as hors d'oeuvres. This only has a few calories with the cheese. You also have the option of sprinkling just salt pepper and herbs if you want a really low-calorie dish. Let’s get started!

INGREDIENTS

1 lb Artichoke hearts, thawed and patted dry
1 cup Grana Padano Cheese, Grated
2 tbsp Olive Oil, for drizzling

DIRECTIONS

You need dry artichoke hearts for this recipe to work really well. Thaw the frozen artichoke for hearts in room temperature for an hour, laid down on a paper towel to wick away the moisture.

Line a baking sheet with aluminum foil. Lay the artichoke hearts facing upward (scoop face up) on the baking sheet. Grate Grana Padano liberally on top of each piece. If you don’t have Grana Padano you can use the Parmigiano Reggiano (the real parmesan cheese, do not use the fake kind). And then drizzle with olive oil on top.

Put oven in broil setting and place the pan 5 to 6 inches from the heat to cook for about 8 minutes, or until the hearts are tender and the cheese properly browned. Serve on a side of meat or on its own as an appetizer.