"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1- 15 oz. can artichoke hearts (about 6) Garlic butter Parmesan cheese- grated
Preheat oven to 450 º F 1) Coat artichokes in garlic butter 2) Roll artichokes in parmesan 3) In oven proof dish arrange artichokes, standing up, leaves side up 4) Bake until golden brown tops 5) Serve with a lemon wedge
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