Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Artichoke Bottoms 7-9 (14 oz), drained
- 1 cup Ricotta Con Latte Cheese
- 1 clove Garlic, minced
- 1/2 cup Parmesan Cheese, grated
- 1 Lemon, zested & juiced
- 1/3 cup Cento Panko Bread Crumbs
- 2 tbsp Cento Pignoli Nuts, toasted
- Cento Crushed Red Pepper, to taste
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 2 tbsp Fresh Parsley, chopped
Directions
Preheat the oven to 375°F. In a mixing bowl, combine the ricotta, garlic, parmesan, lemon juice, lemon zest, parsley, breadcrumbs, pine nuts, salt, pepper, and olive oil until smooth and well mixed. Arrange the artichoke bottoms on a lightly greased baking dish and fill each one generously with the ricotta mixture. Sprinkle additional panko on top along with parmesan, chili flakes, and a drizzle of olive oil. Bake for 12 to 15 minutes until the tops are golden and the filling is warmed through. Serve warm. Serves 4.
