Ingredients
- 1 large head Romaine Lettuce Leaves
- 1 can Cento Artichokes in Brine 5-7 (14 oz), sliced
- 6 fillets Cento Flat Fillets of Anchovies
- 2 tbsp Cento Nonpareil Capers
- 1/4 cup Cento Panko Bread Crumbs
- 1/4 cup Parmesan Cheese, sliced
Directions
Preheat oven to 375°F. Place artichokes on a baking sheet and bake for 10 minutes, or until slightly browned and crispy around the edges. In a skillet, sauté capers until crisp, about 2-3 minutes. On a large dish, arrange the romaine lettuce leaves and drizzle with Caesar dressing. Top the salad with the baked artichoke hearts, crispy capers, anchovies, and panko breadcrumbs. Finish by sprinkling sliced parmesan cheese on top. Serves 2.
