I was watching a show about appetizers and the host used simple artichokes in oil and tossed them in bread crumbs then baked them… Well all I could think was, Why stop there! So I took them one step further and wrapped them in Pancetta and then added them to a salad for a great lunch!

Artichoke Appetizer Salad With Burrata, Brussels Sprouts & Pesto
1 jar artichokes in oil
1 cup seasoned bread crumbs
1/2 lb deli sliced Pancetta
2 cups Brussels sprouts cut in half
2 Burrata cheese balls
1 package Arugula
2 Tbs Perfect Pesto
1/2 cup sliced onions
1 cup sliced cooked mushrooms
3 Tbs vinaigrette
3 Tbs Parmesan cheese
salt & pepper

Heat the oven to 425°F. Toss the artichokes in the bread crumbs and wrap with half a slice of Pancetta. Place on a baking sheet and cook in the oven for 20 minutes. Place the Brussels sprouts cut side down on a lightly oiled baking sheet and cook in the same oven with the artichokes for 20 minutes. Assemble the lettuce on the plate, garnish the plate with the onions, mushrooms, roasted Brussels sprouts, artichokes and top the center with half a ball of Burrata cheese. Finish with a little vinaigrette and some pesto, grated Parmesan cheese, salt & pepper… Delicious!

Enjoy!

Heidi

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