Ingredients
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 jar Cento Imported Greek Seasoned Pitted Olives (11.6 oz), drained
- 1/2 tsp Cento Crushed Red Pepper
- 1 Orange, juiced
- Orange Zest, peeled into long thin strips
- 1/2 tsp Cento Italian Seasoning
- 2 tbsp Fresh Parsley, chopped
Directions
Preheat oven to 400°F. In a mixing bowl, combine artichoke hearts, olives, olive oil, crushed red pepper, Italian seasoning, orange juice, and orange peel strips. Toss until everything is evenly coated. Spread mixture in a single layer on a baking sheet. Roast for 20â-25 minutes, stirring once halfway through, until artichokes are golden and orange zest begins to caramelize. Serve warm or at room temperature with crostini. Serves 4-6.
