ROASTED ARTICHOKE HEARTS

• 2 pounds fresh or frozen artichoke hearts, thawed
• juice of 1 lemon
• 2 eggs, beaten
• 1 cup flour
• 2 cups breadcrumbs
• 1 tablespoon grated Romano cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 tablespoon minced parsley
• 2 tablespoon olive oil

Preheat the oven to 375°F.

Sprinkle the artichokes with the lemon juice. Place the flour in a sealable plastic bag and add one-quarter of the artichokes. Seal the bag and shake the artichokes to coat them in the flour. Remove from the bag and shake off excess flour. In a bowl, combine the breadcrumbs with the salt, pepper, parsley and Romano cheese until well mixed. Taking a few at a time, dip the floured artichoke hearts in the beaten eggs and then coat with the breadcrumbs. Coat a baking tray with the olive oil and place the breaded artichoke heats on the tray. Turn them once to coat with the oil. Bake at 375°F, turning once until they are brown and crunchy on all sides.

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