1 can artichoke hearts, drained, each sliced in half
¼ cup olive oil, more for drizzling
½ teaspoon crushed red pepper flakes
¼ lb. pancetta sliced thin
salt & pepper to taste
Preheat oven to 400 degrees F.
Place the artichoke hearts in a bowl. Toss with olive oil, crushed red pepper and salt & pepper to taste. Cut pancetta into 2-inch strips. Wrap each artichoke heart with pancetta and place on a foil-lined baking sheet.
Roast in oven for about 8-10 minutes until pancetta is cooked through and crispy. Serve hot or at room temperature.