Lemon Risotto with Roasted Cherry Tomatoes

6 servings
PREP: 50 minutes
TOTAL: 1 hour
Recipe by Restaurant Saveur, Baileys Harbor, Wisconsin

1 12-ounce package cherry tomatoes
3 tablespoons olive oil, divided
5 cups (about) low-salt chicken broth
2 tablespoons butter, divided
1/2 medium white onion, finely chopped (about 1 cup)
2 cups arborio rice
2 garlic cloves, chopped
1 cup dry white wine
2 cups (loosely packed) baby arugula
1/2 cup finely grated Parmesan cheese
1 1/2 tablespoons fresh lemon juice
2 teaspoons chopped fresh Italian parsley
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon finely grated lemon peel

Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm.
Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper. Adapted from Restaurant Saveur.

Spaghetti Squash with Avocado and Parmesan

1 medium spaghetti squash
2 avocados
4 cloves garlic, smashed
4 fresh basil leaves, sliced
1/4 cup fresh grated Parmesan cheese
3 tablespoons extra virgin olive oil
fresh ground black pepper

garlic salt

Cut spaghetti squash in half lengthwise and scrape out the seeds. Microwave in a large bowl on high for 15 minutes. Meanwhile, add olive oil in a large pan over low heat and add the smashed garlic. Cook until it sizzles just to flavor the oil, turn heat off.

Cut the avocado and slice up the fresh basil. Remove the squash from the oven and place cut side up on a cutting board. Use a fork to separate. Scoop into the pan and mix with the warm oil, season to taste. Remove from pan and add avocado, parmesan, and basil.

Zucchini Ricotta Galette

• 2 small zucchinis, sliced into 1/3 inch thick rounds
• 1 T olive oil
• 2 medium garlic cloves, minced
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• 1 T chopped basil leaves
• 1 sheet puffed pastry, thawed

Spread the zucchini onto paper towels. Sprinkle with salt and let drain for 30 minutes; blot the zucchini dry with paper towels before using. In a small bowl, whisk olive oil and the garlic; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together; season with salt and pepper to taste.

Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment lined baking sheet. Spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border. Place the zucchini on top of the ricotta, starting at the outside and moving in. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, about 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6

Caprese Tart

• 1 sheet puff pastry
• Flour
• Egg wash
• 1/2 cup pesto
• package of cherry tomatoes
• 1/2 pound mozzarella cheese, sliced

Preheat oven to 400 degrees F.

Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Place on top of a cookie sheet, lined with parchment paper. Brush dough with egg wash. Bake for 10 minutes.

Cover baked dough with pesto. Add tomatoes and mozzarella on top. Bake for another 5 minutes or until cheese melts.

Chile-Cornbread Squares

INGREDIENTS

• 3 1/2 tablespoons vegetable oil, divided
• 1 large onion, finely chopped
• Nonstick vegetable oil spray
• 1/4 cup all purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
• 1/2 cup sour cream plus additional for garnish
• 1/2 cup canned creamed corn
• 2 tablespoons minced seeded jalapeño chiles
• Tomato salsa (for garnish)

PREPARATION

Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. DO AHEAD Custard squares can be made 2 hours ahead. Let stand at room temperature.
Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

6 SERVINGS

Mini Zucchini and Goat Cheese Tarts

Purchased pie dough makes an almost-instant crust for the tiny tarts.
6 SERVINGS

• 1 refrigerated pie crust (half of 15-ounce package)
• 2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 teaspoons chopped fresh lemon thyme or regular thyme
• 3 ounces soft fresh goat cheese, room temperature
• 1/4 cup freshly grated Parmesan cheese

PREPARATION

Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover; keep frozen.
Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

Crispy Smoked Mozzarella with Honey and Figs

• 6 sheets phyllo dough
• 6 ounces smoked mozzarella, cut into 6 equal pieces
• Vegetable oil, for frying
• 8 ounces dried figs, stemmed and quartered
• 3/4 cup honey, plus more for drizzling
• 3 teaspoons black sesame seeds

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

Creamy Cucumber Salad

• 3 to 4 lbs cucumbers, thinly sliced
• 2 small red onions, thinly sliced in half rounds
• Salt
• 3 cups plain yogurt
• 1 cup sour cream
• 2 tablespoons champagne vinegar or white wine vinegar
• 1/2 cup minced fresh dill
• 1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled. Adapted from Ina Garten

Lasagna Rolls with Spinach and Cheese

• Salt
• 1/2 pound (8 to 10) uncooked lasagna noodles
• Nonstick cooking spray
• 1 cup ricotta cheese
• 1 1/2 cups prepared marinara sauce
• 1 1/2 cups packed baby spinach
• 1/2 cup shredded mozzarella

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface. Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein

Walnut-Parmesan Pesto Sauce

1/2 cup olive oil
1 tablespoon lemon juice
2 cups fresh basil leaves
1 cup fresh parsley leaves
1/4 cup chopped walnuts
2 medium garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
Pulse all ingredients in a blender until smooth, stopping to scrape down sides as needed. Stir into hot cooked pasta, or spoon over cream cheese and serve with crackers. Yield: 1 1/4 cups

Crispy Fried Eggplant and Mozzarella finger sandwiches

Sandwiches
4 Japanese eggplants, sliced into 1/2 inch thick slices
3 tbsp olive oil
salt and pepper

Herb Spread
3 garlic cloves
1/2 c loosely packed basil
1/4 c loosely packed parsley
1/8 teaspoon red pepper flakes
3 tbsp olive oil
1 lb fresh mozzarella cut into 1/4-inch-thick-slices
3 large eggs
1 c parmesan
vegetable oil

Preheat oven to 425. For the sandwiches: On a baking sheet, lightly brush eggplant slices with olive oil; season with salt and pepper. Bake for 15 mins until golden brown.

Herb spread: In a blender or food processor, combine garlic, basil, parsley, red pepper flakes and oil; blend until well combined. Spread the paste on half of the roasted eggplant slices, then top each with a piece of mozzarella. Place remaining eggplant pieces on top to make finger sandwiches.

Dip each finger sandwich in beaten egg, then parmesan, until well coated. Heat 1/2 inch of vegetable oil in a large pan. Saute the finger sandwiches for a couple of minutes on each side until nicely brown. Drain on paper towels.

Makes about 20

Hot Buttered Cauliflower Puree

Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
2 cups heavy cream
1 1/2 sticks unsalted butter
Salt
Cayenne pepper

Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
Working in batches, puree the cauliflower in a blender with the warm cream mixture; transfer the puree to a medium microwave-safe bowl. Season with salt and cayenne. Just before serving, reheat the puree in the microwave in 1-minute intervals, stirring occasionally.

Cheesey Mini Macs

I like my mac n cheese more cheddar-y. Next time I would try this with all cheddar cheese instead of the cheddar & America combo

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
Spray four 12-cup, nonstick mini muffin tins with cooking spray. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Fried Mozzarella Balls

About 5 cups vegetable oil
1 lb drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs

Accompaniment: warm homemade or bottled spicy tomato sauce

Heat about 1 1/2 inches oil to 360°F in a 3 1/2- to 4-qt heavy saucepan.

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

Inside-Out Eggplant Parmigana

In my first attempt at this, I prepared almost according to the exact recipe. I would like the patties to be crisper, so I've minimized the size from 1/4 cup to 2 tablespoons. Also, if you love arugula, you can use more than called for below.


2 (1-pound) eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
3/4 cup plain dry bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
5 eggs, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/4 pound arugula, coarse stems discarded, coarsely chopped
1 cup packed basil leaves, coarsely chopped
1/2 pound cold fresh mozzarella, cut into 4 (1/2-inch-thick) slices
Tomato Sauce

Bake eggplant:

Preheat oven to 400°F.Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. (I peel the skins - not shown above). Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Make egg patties and sauté arugula:

Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop about 2 tablespoons of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 5 minutes. Transfer to paper towels to drain.

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add arugula and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Assemble stacks:

Arrange egg patties on a baking sheet. Top each with tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, arugula mixture, and remaining eggplant. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side.

Sweet Potato Pecan Pie Tarts

These are so adorable and taste like a cross between a sweet potato and pecan pie!

Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

1 cup mashed cooked sweet potato or yams
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white

2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preheat oven to 350. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well. In a separate bowl, combine pecans, brown sugar, syrup, vanilla, and egg white. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake for 20 minutes. Cool completely on a wire rack. Yield: 15 servings (serving size: 2 tarts)

CALORIES 89 (39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 13.1g; SODIUM 55mg; PROTEIN 0.6g; FIBER 0.5g

Caramelized Onion Apple Bites

These savory hors d'oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours.

Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
1/2 tsp salt
2 Granny Smith apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves

Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

Note: Nutritional analysis is per triangle. Yield: Makes 32 hors d'oeuvres. CALORIES 72 (60% from fat); FAT 4.8g (sat 1.6g); CHOLESTEROL 6mg; CARBOHYDRATE 5.9g; SODIUM 77mg; PROTEIN 1.4g; FIBER 0.5g

Pumpkin Dip

3/4 cup (6 ounces) low-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices) CALORIES 107 (27% from fat); FAT 3.2g (sat 2g,mono 0.9g,poly 0.1g); IRON 1mg; CHOLESTEROL 10mg; CALCIUM 35mg; CARBOHYDRATE 18.3g; SODIUM 87mg; PROTEIN 2g; FIBER 1.4g

Green Beans with Toasted Walnuts and Breadcrumbs

This is so delicious, especially as a leftover!

1 cup sliced shallots
2 pounds green beans, trimmed
Cooking spray
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup bread crumbs
1/4 cup (1 ounce) freshly grated Parmigiano cheese
3 tablespoons chopped walnuts, toasted
1 teaspoon grated lemon rind

Preheat oven to 425°.

Place shallots and beans in a small roasting pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Sprinkle mixture evenly with salt and sugar; toss to combine. Bake at 425° for 20 minutes or until beans are crisp-tender. Transfer mixture to a serving bowl.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden, stirring frequently. Remove from heat; stir in the cheese and remaining ingredients. Add breadcrumb mixture to beans; toss to combine. Yield: 8 servings (serving size: about 1 cup)

CALORIES 159 (35% from fat); FAT 6.1g (sat 1.3g,mono 3g,poly 1.6g); IRON 1.7mg; CHOLESTEROL 2.6mg; CALCIUM 106mg; CARBOHYDRATE 23.6g; SODIUM 277mg; PROTEIN 6.3g; FIBER 5g

Artichokes Gratinata

This was tested as a side on Christmas Day. Alongside my mom's cooking, it passed the test! Really flavorful and juicy.

3 tablespoons olive oil
1 garlic clove, minced
1 pound frozen artichoke hearts, thawed
2 tablespoons chopped fresh parsley leaves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes
1/2 cup chicken broth
1/4 cup Marsala wine
2 tablespoons butter
1/3 cup plain bread crumbs
1/3 cup grated Parmesan

Preheat the oven to 450 degrees F.

Warm the olive oil in a skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish. Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.