Smoked parmesan Bonito

• 4 boiled artichoke hearts
• 100 g of parmesan cheese
• 2 lemons
• 1 tablespoon butter
• 1 can of Smoked NATURAL FISH Bonito .

Preparation:

We use the base hearts to assemble the bonito that we will crumble a little in each heart, then half a teaspoon of butter, the juice of half a lemon for each heart, salt to taste and we cover each one with parmesan cheese
We bake for 10 minutes at 250 degrees.
Preferably with the grill.