Ingredients
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained & chopped
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Black Truffle Oil
- 1 clove Garlic, minced
- 1 Shallot, finely chopped
- 1/2 cup Mozzarella Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 2 tbsp Fresh Parsley
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 8 oz Whipped Cream Cheese, softened
Directions
Preheat your oven to 375°F. In a skillet, heat olive oil over medium heat. Add garlic and shallot, sautéing until softened and fragrant, about 2â-3 minutes. Remove from heat. In a mixing bowl, combine whipped cream cheese, Parmesan, artichokes, salt, pepper, and black truffle oil. Add garlic and shallot mixture to the bowl and stir to combine. Transfer to an oven-safe dish and spread evenly. Sprinkle mozzarella cheese on top and bake for 15â-20 minutes, or until bubbly and golden. Garnish with parsley. Serves 2-4.
