Sautéed Artichoke Hearts and Mushrooms with Crispy Breadcrumbs

To make the panko breadcrumb mixture, mix together the panko, Pecorino Romano cheese, garlic powder, red pepper flakes, and extra virgin olive oil in a small bowl. Set aside.
To make the mushrooms and artichoke hearts, heat the 1 tablespoon of olive oil in a large pan over medium heat. Add the mushrooms and cook until golden, about 10 minutes.
Add the frozen artichoke hearts, 2 teaspoons olive oil, salt, and some pepper. Stir and cook the artichokes until they just begin to gain some color, 5-8 minutes. Add the grated garlic and cook it for 30-45 seconds, stirring constantly.
Turn off the heat and top the mushrooms and artichokes with the panko breadcrumb mixture and a drizzle more of olive oil. Place the pan under the broiler, on high, until the panko turns crisp and golden. Watch it carefully! Garnish with the minced parsley. Enjoy!