Ingredients:

• 1 (14-ounce) can artichoke bottoms or 8–10 frozen artichoke bottoms, thawed
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• ½ cup plain dry breadcrumbs
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• Extra grated Parmesan, for topping
• Additional olive oil, for drizzling

Ingredient Tips:

• Use gluten-free breadcrumbs if needed.
• Substitute shallots with sweet onions.
• Use vegan Parmesan to make the recipe dairy-free.