Ingredients
- 2 jars Cento Marinated Roman Artichokes (19.6 fl oz), drained & halved
- 4 Italian Sausage Links, casings removed
- 1/2 cup Cento Panko Bread Crumbs
- 1 jar Cento Chefs Cut Sun Dried Tomatoes (10 oz), finely chopped
- 1/2 cup Ricotta Cheese
- 1/2 cup Parmesan Cheese
- 1 tsp Mozzarella Cheese
- 1/2 tsp Cento Garlic Powder
- 1/2 tsp Cento Ground Black Pepper
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Fresh Parsley, chopped
Directions
Preheat the oven to 375°F. In a large skillet over medium heat, warm olive oil and cook sausage, breaking it up with a spoon, until browned and fully cooked, then remove and allow it to cool slightly. In a mixing bowl, combine ricotta, mozzarella, sun dried tomatoes, cooked sausage, garlic powder, black pepper, salt, parmesan, and parsley, stirring until the mixture is evenly blended. Arrange artichoke hearts cut side up in a lightly oiled baking dish and generously mound the sausage filling onto each one, pressing gently so it adheres. Sprinkle breadcrumbs evenly over the tops, then bake until cheese is melted and lightly golden and the artichokes are heated through, about 25 min. Let rest for a few minutes before serving warm, then finish with additional parmesan and parsley over the top. Serves 4.
