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How to make it

  • Dry the bottom of the artichoke hearts with a paper towel.
  • Paint the dried bottoms with egg white, and coat with bread crumbs.
  • Lay them cup-side down on a lightly-greased baking sheet.
  • Bake only until the exposed surface is crusty, about 5 minutes.
  • When cool enough to handle, spread hummus inside each heart. Don't be too generous.
  • 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.
  • Fill the hearts with the filling.
  • Cover the filling with a pitted Kalamata olive half.
  • 2 per serving

People Who Like This Dish 2
Reviews & Comments 3

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    " It was good "
    juliecake ate it and said...
    Just a note: DUE TO A SLIP OF THE FINGERS I RATED THIS RECIPE A 4 INSTEAD OF THE 5 IT DESERVES!!!!!!!!!!!
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    " It was good "
    juliecake ate it and said...
    This sounds delicious, however did you think of it? Very clever. Thanks.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I like the methodology used to prepare this the end result is a refined professional looking and tasting recipe.
    Great post, Deliathecro
    Michael
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