CANNED ARTICHOKE BOTTOMS RECIPES

Name: Stuffed Artichoke Bottoms
Prep time: 20 min
Cook time: 5 min
Yield: 8 Servings
Cuisine: Italian
Ingredients: 2 cans Cento Artichoke Bottoms 7-9 (14 oz), drained; 1 small White Onion, diced; 1 tsp Butter; 4 oz Pancetta, diced; 3/4 cup Cento Imported Extra Virgin Olive Oil; 1 1/2 cups Cento Seasoned Bread Crumbs; 4 Scallions, chopped; 4 tsp Bellino Minced Garlic; 3 tsp Fresh Parsley, finely chopped; 2 tsp Fresh Basil Leaves, finely chopped; 1 tsp Cento Ground Black Pepper; 3 tbsp Lemon Juice; 3/4 cup Romano Cheese, grated

STUFFED ARTICHOKE BOTTOMS - CENTO FINE FOODS

Stuffed Artichoke Bottoms - Cento Fine Foods image

Delicate artichoke bottoms stuffed with pancetta, breadcrumbs and spices are easy to make and sure to impress at your next party.

Prep Time 20 minutes

Cook Time 5 minutes

Yield 8 Servings

Number Of Ingredients 13

Ingredients

2 cans Cento Artichoke Bottoms 7-9 (14 oz), drained
1 small White Onion, diced
1 tsp Butter
4 oz Pancetta, diced
3/4 cup Cento Imported Extra Virgin Olive Oil
1 1/2 cups Cento Seasoned Bread Crumbs
4 Scallions, chopped
4 tsp Bellino Minced Garlic
3 tsp Fresh Parsley, finely chopped
2 tsp Fresh Basil Leaves, finely chopped
1 tsp Cento Ground Black Pepper
3 tbsp Lemon Juice
3/4 cup Romano Cheese, grated

Steps:

Preheat oven to 350F. 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.

STUFFED ARTICHOKE BOTTOMS - CENTO FINE FOODS

Stuffed Artichoke Bottoms - Cento Fine Foods image

Delicate artichoke bottoms stuffed with pancetta, breadcrumbs and spices are easy to make and sure to impress at your next party.

Prep Time 20 minutes

Cook Time 5 minutes

Yield 8 Servings

Number Of Ingredients 13

Ingredients

2 cans Cento Artichoke Bottoms 7-9 (14 oz), drained
1 small White Onion, diced
1 tsp Butter
4 oz Pancetta, diced
3/4 cup Cento Imported Extra Virgin Olive Oil
1 1/2 cups Cento Seasoned Bread Crumbs
4 Scallions, chopped
4 tsp Bellino Minced Garlic
3 tsp Fresh Parsley, finely chopped
2 tsp Fresh Basil Leaves, finely chopped
1 tsp Cento Ground Black Pepper
3 tbsp Lemon Juice
3/4 cup Romano Cheese, grated

Steps:

Preheat oven to 350F. 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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