Ingredients
-
20
-
8
-
8
-
1/2 - 1
-
-
-
-
-
-
-
-
-
-
-
Directions
Delicious Baked Artichoke Hearts, I couldn’t find any recipes like this, so I decided to make one on my own This smells great baking in the oven and tastes just as good! To make it vegan, the parmesan cheese can be replaced with a soy cheese substitute (used Veggie Shreds ) , Not bad, but an odd combo of veggies Carrots need to be softened completely – they don’t continue to soften in the oven as you’d expect It wasn’t bad, but I won’t make it again , I couldn’t find any recipes like this, so I decided to make one on my own This smells great baking in the oven and tastes just as good! To make it vegan, the parmesan cheese can be replaced with a soy cheese substitute (used Veggie Shreds )
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Boil the Baby Carrots in a Pot of Water For About Five-Eight Minutes to Soften Them Up. |
|
2
Done
|
Rinse the Artichoke Hearts Under Running Water, but Leave Some of the Marinade on Them. |
|
3
Done
|
Put Them Into a Glass Bowl Suitable For the Oven. |
|
4
Done
|
Dice the Baby Corns and Put Them in the Bowl. |
|
5
Done
|
Once the Carrots Are Tender, Cube Them and Put Them in the Bowl. |
|
6
Done
|
Lightly Mix All the Ingredients So They Are Evenly Dispersed. |
|
7
Done
|
Add a Thin Layer of Shredded Parmesan Cheese* Over the Other Ingredients. |
|
8
Done
|
Set the Oven at 350 Degrees and Bake For 25-30 Minutes. |
|
9
Done
|
Take Out and Enjoy! |
