Ingredients
- 2 cans Cento Artichoke Bottoms 7-9 (14 oz), drained
- 1 small White Onion, diced
- 1 tsp Butter
- 4 oz Pancetta, diced
- 3/4 cup Cento Imported Extra Virgin Olive Oil
- 1 1/2 cups Cento Seasoned Bread Crumbs
- 4 Scallions, chopped
- 4 tsp Bellino Minced Garlic
- 3 tsp Fresh Parsley, finely chopped
- 2 tsp Fresh Basil Leaves, finely chopped
- 1 tsp Cento Ground Black Pepper
- 3 tbsp Lemon Juice
- 3/4 cup Romano Cheese, grated
Directions
Preheat oven to 350˚F. Soak artichoke bottoms in cold water. Sauté onion in butter until tender and set aside. In a small saucepan, cook pancetta in 1 tablespoon of oil, then transfer to a large bowl. Add onion, breadcrumbs, scallions, garlic, parsley, basil, pepper, lemon juice, and 1/2 cup Romano cheese, then set aside. Remove artichoke bottoms from water and pat dry with paper towels. Drizzle each bottom with a drop of oil and generously stuff with mixture. Place stuffed bottoms in an oven-safe pan, sprinkle with remaining cheese and drizzle with remaining oil. Bake for 5 minutes, or until breadcrumb mixture turns golden brown. Yields 14-18 pieces, serving about 8 people.
