Ingredients
- 2 jars Cento Marinated Roman Artichokes (19.6 fl oz), drained & halved
- 1 can Cento Cannellini Beans (15.5 oz), rinsed & drained
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 2 Shallots, minced
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
- Cento Crushed Red Pepper, to taste
- 1 Lemon, juiced
- 1 tbsp Chives, chopped
- 1 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Basil Leaves, chopped
- 1/2 cup Parmesan Cheese, grated
Directions
Preheat the oven to 425°F. Spread artichokes on a sheet pan, then season with red pepper flakes, salt, and pepper and roast until tender and lightly browned, about 20 minutes, tossing once halfway through. Meanwhile, in a bowl, mix cannellini beans, shallots, chives, parsley, basil, lemon juice, and olive oil, then season with a little more salt and pepper to taste. Spread the bean mixture evenly on a serving dish. Let the artichokes cool for a few min, then spoon them over the beans and finish with grated Parmesan. Serves 4.
