Ingredients
- 2 cans Cento Artichokes in Brine 5-7 (14 oz), drained & halved
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 3 cloves Garlic, minced
- 1/2 cup Cento Extra Large Pitted Black Olives
- 1/3 cup Cento Organic Panko Bread Crumbs
- 1/3 cup Parmigiano-Reggiano Cheese, grated
- 3 tbsp Fresh Parsley, chopped
- 1 tbsp Lemon Juice
- 1/2 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat the oven to 375Ëu0161F and lightly oil a baking dish. In a bowl, mix together olive oil, garlic, parsley, lemon juice, red pepper flakes, salt, and black pepper until well combined. Spread half of this mixture across the bottom of the baking dish, then arrange the artichoke hearts cut side up over top. Drizzle remaining mixture evenly over artichokes, then scatter olives throughout. Sprinkle breadcrumbs and Parmesan evenly over top. Finish with a light drizzle of olive oil and bake for about 20 minutes until golden. Serves 4.
