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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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I created this to use the things I had in my pantry that day - and it worked! Ingredients:
artichoke hearts - packed in water, or do your own |
1 egg white, lightly beaten |
seasoned bread crumbs |
hummus (purchased or homemade) |
1/2 cup seasoned bread crumbs |
3 cloves roasted garlic |
fennel seed |
kalamata olive, pitted and halved |
Directions:
1. Dry the bottom of the artichoke hearts with a paper towel.
2. Paint the dried bottoms with egg white, and coat with bread crumbs.
3. Lay them cup-side down on a lightly-greased baking sheet.
4. Bake only until the exposed surface is crusty, about 5 minutes.
5. When cool enough to handle, spread hummus inside each heart. Don't be too generous.
6. Make filling: Mix 1/2 cup bread crumbs, with fennel seed and moisten with roasted garlic. If it needs more moisture, you can add a drop or two of Extra Virgin Olive Oil.
7. Fill the hearts with the filling.
8. Cover the filling with a pitted Kalamata olive half.
9. 2 per serving
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