Roasted Artichoke Hearts W/ Sun-Dried Tomatoes & Cheese

Ingredients

• 2 (13 3/4 ounce) cans artichoke hearts (whole)
• 1/3 cup dry breadcrumbs
• kosher salt and pepper, to taste
• 2 teaspoons olive oil
• 3 medium shallots, sliced thin
• 1 garlic clove, minced
• 2 tablespoons pine nuts
• 1/4 cup sun-dried tomato, cut into small strips
• 1 tablespoon fresh thyme or 3/4 teaspoon dried thyme
• 1 tablespoon fresh basil or 3/4 teaspoon dried basil
• 3 tablespoons white wine
• 1/2 cup smoked gouda cheese, shredded

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   If the pine nuts are not already toasted, place on a shallow pan and toast for about 5 minutes (being very careful not to let them burn).

3. 3

   Drain artichoke hearts in a colander and pat dry.

4. 4

   Spray a 9" square shallow pan with cooking spray. Roll artichokes in breadcrumbs seasoned with salt and pepper. Place artichokes in the pan in a single layer. Sprinkle any remaining breadcrumbs evenly over the artichokes, if desired. Cook uncovered for 45 minutes.

5. 5

   Meanwhile, prepare topping. Heat oil in a small frying pan and saute the shallots. Add garlic after 2-3 minutes and continue to saute until shallots and garlic are lightly browned, about 5 minutes total.

6. 6

   Remove from heat and add tomatoes, toasted pine nuts, thyme, basil and wine. Mix well and spread evenly over the top of the artichoke hearts. Top with shredded cheese.

7. 7

   Continue baking, uncovered, about 15 minutes or until cheese has melted and mixture is slightly bubbly. Serve immediately.