Ingredients
- 2 cans Cento Quartered Artichoke Hearts (14 oz), drained
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Butter
- 2 cloves Garlic, minced
- âu2026u201c cup Cento Seasoned Bread Crumbs
- 5 fillets Cento Flat Fillets of Anchovies
- 1 Lemon, juiced
- 2 tbsp Fresh Parsley, chopped
- ¼ cup Parmesan Cheese, grated
- ½ tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat your oven to 375°F. In a large skillet, heat olive oil and butter over medium heat. Sauté minced garlic and anchovy fillets until fragrant. Stir in breadcrumbs and cook until golden brown. Set aside in a bowl, combine with lemon juice, chopped fresh parsley, grated Parmesan cheese, Italian seasoning, and season with sea salt and freshly ground black pepper. Grease a baking dish with a little olive oil and spread the artichokes evenly. Sprinkle the breadcrumb mixture on top and bake until golden and heated through. Serves 4.
