| Maria's Stuffed Artichoke Bottoms | ||
| Prep. Time: 20 minutes Cook Time: 5 minutes 28 oz Cento Artichoke Bottoms, drained 1 small onion, diced 1 tsp butter 4 oz pancetta, diced ¾ cup Cento Extra Virgin Olive Oil 1 ½ cups Cento Flavored Bread Crumbs 4 scallions, chopped 4 tsp Bellino Minced Garlic 3 tsp finely chopped parsley 2 tsp finely chopped basil 1 tsp Cento Black Ground Pepper 3 tbsp lemon juice ¾ cup Cento Grated Romano Cheese Preheat oven to 350°. Soak artichoke bottoms in cold water. Sauté onion in butter until tender; set aside. In a small saucepan, cook pancetta in 1 tbsp oil. Transfer pancetta to large bowl. Add onion, breadcrumbs, scallions, garlic, parsley, basil, pepper, lemon juice and ½ cup cheese; combine well. Gradually add oil until mixture becomes moist and set aside. Remove artichoke bottoms from water and dab dry with paper towels. Drizzle each bottom with a drop of oil and stuff generously with mixture. Place bottoms in oven-safe pan, sprinkle with remaining cheese, and drizzle with remaining oil. Bake for 5 minutes, or until breadcrumb mixture is golden brown. Yields 14-18 pieces, serving about 8 people. |
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