Delicious Baked Artichoke Hearts

"I couldn't find any recipes like this, so I decided to make one on my own. This smells great baking in the oven and tastes just as good! To make it vegan, the parmesan cheese can be replaced with a soy cheese substitute (I used "Veggie Shreds")."
 
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Ready In:
37mins
Ingredients:
4
Serves:
2-3
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ingredients

  • 20 marinated artichoke hearts
  • 8 baby carrots
  • 8 canned baby corn
  • 12 - 1 cup shredded parmesan cheese
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directions

  • Boil the baby carrots in a pot of water for about five-eight minutes to soften them up.
  • Rinse the artichoke hearts under running water, but leave some of the marinade on them.
  • Put them into a glass bowl suitable for the oven.
  • Dice the baby corns and put them in the bowl.
  • Once the carrots are tender, cube them and put them in the bowl.
  • Lightly mix all the ingredients so they are evenly dispersed.
  • Add a thin layer of shredded parmesan cheese* over the other ingredients.
  • Set the oven at 350 degrees and bake for 25-30 minutes.
  • Take out and enjoy!

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Reviews

  1. Not bad, but an odd combo of veggies. Carrots need to be softened completely - they don't continue to soften in the oven as you'd expect. It wasn't bad, but I won't make it again.
     
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