A Little Slice of Heaven

10 to 14 artichoke hearts, drained well and cut lengthwise (2 - 15 oz. cans)
Juice from 1/2 of a lemon
1 cup seasoned bread crumbs
4 tablespoons grated Romano cheese,divided
6 cloves garlic, minced
Pinch of crushed red pepper flakes
1/4 cup white wine
Chopped parsley
Olive oil

Preheat oven to 400 degrees.
Gentle squeeze artichoke hearts of any excess water and pat dry. Place artichoke hearts, cut side up, in a shallow baking dish. Sprinkle the lemon juice over the artichoke hearts.
Meanwhile, in a medium skillet, heat 1/4 cup olive oil over medium-high heat. Add the garlic and crushed red pepper flake, and cook until just fragrant, about 2 minutes. Add the white wine and cook for an additional 2 minutes. Add the bread crumbs, stirring to combine. Add a little more olive oil, if needed. The bread crumb mixture should be slightly moist. Stir in 2 tablespoons of the Romano cheese and about a teaspoon of parsley. Allow the mixture to cook for about 2 to 3 more minutes. Remove from heat. Spoon the bread crumb mixture over the artichoke hearts and sprinkle with the remaining 2 tablespoons of Romano cheese. Bake for 15 to 20 minutes. Remove from oven and sprinkle with a bit more parsley. Serve warm.