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Ingredients
- Extra-virgin olive oil, for brushing
- 4 tab. plain or seasoned breadcrumbs
- 1 12oz. jar marinated artichoke bottoms, drained and patted dry
- 1 1/2 teas. grated parmesan cheese
- 1/4 lb. soft sheep's milk cheese or brie, rind removed, sliced
- 1 cup mixed salad greens
- 2 tab. balsamic vinaigrette
Preparation
Step 1
Preheat the oven to 350. Brush a 9-inch square baking dish with olive oil and sprinkle with 2 tab. breadcrumbs. Place the artichoke hearts cup-side up on the breadcrumbs and brush or drizzle with olive oil. Sprinkle with 1 tab. breadcrumbs and parmesan.
Bake for 15 minutes; remove from the oven and preheat the broiler. Divide the sheep's milk cheese among the artichokes; sprinkle with the remaining 1 tab. breadcrumbs. Broil until the cheese starts to bubble and the topping browns, 3 to 4 minutes. Toss the salad greens with the balsamic vinaigrette in a bowl; serve the artichokes on top the greens.