• 2 pounds artichoke hearts, par-cooked
• 1/4 cup extra virgin olive oil
• 1 tablespoon garlic, chopped
• 2 tablespoons Pecorino cheese, grated
• 1/2 cup Italian parsley, chopped

Note: Buy artichoke hearts cooked in water, not preserved in oil.

Preheat your CBO oven as instructed in the "User‚Äôs Manual." When cooking, oven temperature should be about 400°F.

Drain artichoke hearts well, place in large bowl and season with the oil and the garlic. Place on a baking sheet and roast for about 15 minutes until crispy and brown. Place artichokes on a serving platter, sprinkle with grated cheese and parsley. Serve at room temperature with garlic crostini bread.