Serves 4
¼ cup olive oil
3 cloves garlic, minced
½ cup panko
¼ cup minced flat-leaf Italian parsley
½ cup + ¼ cup grated Point Reyes TomaProvence (about 3 oz)
½ teaspoon Kosher salt
¼ teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
7-8 oz frozen artichoke bottoms, thawed (we like Trader Joe's version)
½ cup dry white wine (sauvignon blanc or similar)
Preheat oven to 375F.
In a small bowl, combine olive oil and garlic. Set aside.
In a medium bowl, combine panko, parsley, ½ cup TomaProvence, kosher salt, crushed red pepper flakes and lemon juice. Mix well.
Fill each artichoke bottom with panko and cheese mixture, nestling them into an oven-safe baking dish or cast-iron skillet as you go.
Top with olive oil-garlic mixture and remaining ¼ cup TomaProvence. Carefully pour dry white wine into the baking dish around the artichokes.
Bake for 15-20 minutes or until panko and cheese are browned.
Let rest a few minutes before eating.
