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CW-White Truffle Risotto Bites – Prepare shelf-stable risotto with truffle oil, form into

White Truffle Risotto Bites

Prepare shelf-stable risotto with truffle oil, form into small cakes, and crisp them up.n for a refined bite.

  • 28 oz canned halved artichoke hearts

  • 2 tbsp lemon juice

  • 2 cloves garlic, minced

  • ¼ cup olive oil

  • ⅓ cup Italian breadcrumbs

  • ⅓ cup Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C).

  2. Lay artichoke hearts cut-side up in a 9x13 baking dish.

  3. In a small bowl, mix together garlic, olive oil, and lemon juice, then spoon evenly over artichoke hearts.

  4. In a separate bowl, mix together breadcrumbs and Parmesan cheese. Dust evenly over all artichokes.

  5. Bake for 20 minutes until breadcrumbs are golden brown.

  6. Remove from oven, let cool slightly, and serve.

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©2022 Cooking with Non-Perishables.

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