These artichoke bottoms are filled with a creamy ricotta mixture that bakes into a warm, savory center with crisp golden crumbs on top. The tender artichoke base pairs beautifully with the richness of parmesan and ricotta, while lemon, parsley, and chili flakes brighten everything. A sprinkle of toasted pine nuts adds the perfect nutty crunch for an elegant, easy appetizer or side.
Ingredients:
1 tbsp Cento Imported Extra Virgin Olive Oil
1 can Cento Artichoke Bottoms 7-9 (14 oz), drained
1 cup Ricotta Con Latte Cheese
1 clove Garlic, minced
1/2 cup Parmesan Cheese, grated
1 Lemon, zested & juiced
1/3 cup Cento Panko Bread Crumbs
2 tbsp Cento Pignoli Nuts, toasted
Cento Crushed Red Pepper, to taste
1/4 tsp Cento Fine Sicilian Sea Salt
1/4 tsp Cento Ground Black Pepper
2 tbsp Fresh Parsley, chopped
Directions:
Preheat the oven to 375°F. In a mixing bowl, combine the ricotta, garlic, parmesan, lemon juice, lemon zest, parsley, breadcrumbs, pine nuts, salt, pepper, and olive oil until smooth and well mixed. Arrange the artichoke bottoms on a lightly greased baking dish and fill each one generously with the ricotta mixture. Sprinkle additional panko on top along with parmesan, chili flakes, and a drizzle of olive oil. Bake for 12 to 15 minutes until the tops are golden and the filling is warmed through. Serve warm. Serves 4.
Full recipe: https://www.cento.com/recipes/appetizers/artichoke_bottoms.php
1 Comment
This looks delicious; I'd like to try it.