Ingredients
- 1/2 cup Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento Balsamic Vinegar of Modena
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1 clove Garlic, grated
- 1/4 cup Parmesan Cheese, grated
- 1/4 cup Cento Seasoned Bread Crumbs
- 1 tbsp Fresh Parsley, chopped
- 1/2 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Bread Loaf, for serving
Directions
Preheat oven to 400°F. In a baking dish, combine olive oil and balsamic vinegar. Add garlic, artichokes, Italian seasoning, salt, and pepper. Sprinkle in parsley, parmesan cheese, and breadcrumbs, then add lemon zest and mix until combined. Bake for 10 to 15 minutes, until warm and lightly golden on top. Finish with additional parsley if desired. Serve warm with crusty bread for dipping. Serves 6.
