3 tablespoons breadcrumbs
3 pounds of brussel sprouts, trimmed + halved
16oz artichoke hearts (non marinated)
1/4 cup finely chopped pancetta (about 1 ounce)
2 tablespoons lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
3-5 garlic cloves, thinly sliced
2 tablespoons grated parmesan cheese
Preheat oven to 425.
Toast the breadcrumbs for about 5 minutes or until golden.
Combine sprouts, artichokes, pancetta, lemon juice, olive oil, salt, and garlic in a large baking dish coated with cooking spray. Toss to coat. Bake at 425 for 20 minutes or until sprouts are tender + lightly browned on edges. Stir 2-3 times during cooking.
Combine the breadcrumbs + parmesan. Sprinkle over sprouts + serve immediately.
Yields 12-15 servings (3/4 cup each)
This recipe works well with the others on my menu. I made some adaptations from the original by adding artichoke hearts, subbing pancetta for country ham, and altering the cook temp & time to work with my other dishes.