Artichoke Hash

Ainekset

2 T Olive oil

2 cloves Garlic, minced

1/2 c Bread crumbs

1 can chopped artichoke hearts, drained or 1 bag frozen artichoke heart quarters.

1/4 c Parmesan

1 T Italian seasoning

2 T Kalamata olives

2 T Sun dried tomatoes

1 T capers

Ohjeet

Defrost and drain frozen artichokes hearts if using. Toss with olive oil and roast at 425 for 20-30 minutes.

Sauté garlic in oil, add bread crumbs and toast.

Add remaining ingredients and combine. Brown 5 minutes, turning with spatula.