Artichoke Oreganata

Artichoke Oreganata

4 Artichoke Hearts – Marinated in Oil (drained and halved)

¼ Cup Plain Bread Crumbs

¼ Cup Grated Pecorino Romano

1 Garlic Clove – Chopped Very Fine

2 Tbsp. Chopped Fresh Parsley 

2 Tbsp. Extra Virgin Olive Oil

Salt and Pepper to taste 

Preheat the oven to 400°. Grease the bottom of an oven safe dish and place the artichoke hearts in it facing upwards. Combine the bread crumbs, grated cheese, garlic, parsley, olive oil and salt and pepper in a bowl. Sprinkle each artichoke with the bread crumb mixture. Put in the oven for 15 minutes. Serve. 

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