Ingredients
- 2 cans Cento Artichokes in Brine 5-7 (14 oz), drained and split
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- ¾ cup Parmesan Cheese, grated
- ½ cup Mayonnaise
- 1 tbsp Cento Nonpareil Capers, drained and finely chopped
- 1 clove Garlic, minced
- 1 tbsp Lemon Juice
Directions
Preheat your oven to 400°F. Pat dry the canned artichoke hearts with paper towels to remove excess moisture. Place the artichoke hearts in a mixing bowl and drizzle with olive oil, salt and pepper. Toss to coat evenly. Spread the artichoke hearts in a single layer on a baking sheet lined with parchment paper. Roast the artichoke hearts in the preheated oven for 15-20 minutes or until they are slightly browned and crispy around the edges. Remove from the oven. On a new sheet of parchment sprinkle the grated Parmesan cheese into small individual piles. Place the cooked artichokes onto the cheese, sliced side down. Return the baking sheet to the oven and roast for an additional 5-7 minutes, or until the cheese is melted to the roasted artichokes.
Next prepare the caper aioli. In a small bowl, combine the mayonnaise, chopped capers, minced garlic, lemon juice, salt, and pepper. Stir well to combine. Taste and adjust seasoning if needed. Serves 4-6.
