Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Cento Panko Bread Crumbs
- 1/2 cup Parmesan Cheese, grated
- 1 tsp Bellino Minced Garlic
- 1 Cento Hot Chili Peppers
- 1/2 Lemon Juice
- 1 Lemon Zest
- 2 tbsp Fresh Parsley
- 2 jars Cento Marinated Roman Artichokes (19.6 fl oz)
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 375°F and lightly grease a baking dish with olive oil. Add minced garlic and crushed red pepper flakes, spreading them evenly across the dish. Arrange the artichokes in a single layer to cover the bottom. In a small bowl, mix breadcrumbs, Parmesan cheese, lemon zest, lemon juice, and parsley until well combined. Sprinkle breadcrumb mixture evenly over artichokes and drizzle additional olive oil on top. Bake for 20âu20acu201c25 minutes, or until the breadcrumbs are golden and the artichokes are tender. Garnish with the remaining parsley and serve warm. Serves 4.
