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.

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