Preheat oven to 350˚F. Soak artichoke bottoms in cold water. Sauté onion in butter until tender and set aside. In a small saucepan, cook pancetta in 1 tablespoon of oil, then transfer to a large bowl. Add onion, breadcrumbs, scallions, garlic, parsley, basil, pepper, lemon juice, and 1/2 cup Romano cheese, then set aside. Remove artichoke bottoms from water and pat dry with paper towels. Drizzle each bottom with a drop of oil and generously stuff with mixture. Place stuffed bottoms in an oven-safe pan, sprinkle with remaining cheese and drizzle with remaining oil. Bake for 5 minutes, or until breadcrumb mixture turns golden brown. Yields 14-18 pieces, serving about 8 people.
Preheat oven to 350˚F. Soak artichoke bottoms in cold water. Sauté onion in butter until tender and set aside. In a small saucepan, cook pancetta in 1 tablespoon of oil, then transfer to a large bowl. Add onion, breadcrumbs, scallions, garlic, parsley, basil, pepper, lemon juice, and 1/2 cup Romano cheese, then set aside. Remove artichoke bottoms from water and pat dry with paper towels. Drizzle each bottom with a drop of oil and generously stuff with mixture. Place stuffed bottoms in an oven-safe pan, sprinkle with remaining cheese and drizzle with remaining oil. Bake for 5 minutes, or until breadcrumb mixture turns golden brown. Yields 14-18 pieces, serving about 8 people.
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Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
