Tuscan Artichoke Rounds

By becalea

Ingredients

• 9 ounces (1 package) frozen artichoke hearts
• 24 melba toast rounds
• 1/4 cup melted butter
• 1/4 teaspoon garlic salt
• pepper to taste
• 3 Tablespoons Parmesan cheese
• 3 Tablespoons sun-dried tomatoes

Preparation

Step 1

Cook artichoke hearts according to package directions. Drain on paper towels. Place each heart, cut side up, on a melba toast and place on a baking sheet.
Stir together butter, garlic salt, and pepper; drizzle evenly onto artichokes. Top with Parmesan cheese and bits of sun-dried tomatoes.
Bake, uncovered, in a 350o oven for 10 minutes.
Serves 24.