Stuffed Artichoke Casserole Recipe

Stuffed Artichoke Casserole with lemon slices being spooned out of casserole

Stuffed Artichokes-a classic New Orleans appetizer, an Italian influence. This recipe takes the angst out and makes it easy to make but just as enjoyable to eat. The classic flavors of seasoned bread crumbs, garlic and Romano Cheese blends with artichoke hearts for this distinctive South Louisiana treat.

Stuffed Artichoke Casserole with lemon slices being spooned out of casserole
Stuffed Artichoke Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
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Stuffed Artichokes-a classic New Orleans appetizer, an Italian influence. This recipe takes the angst out and makes it easy to make but just as enjoyable to eat. The classic flavors of seasoned bread crumbs, garlic and Romano Cheese blends with artichoke hearts for this distinctive South Louisiana treat.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
Stuffed Artichoke Casserole with lemon slices being spooned out of casserole
Stuffed Artichoke Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Stuffed Artichokes-a classic New Orleans appetizer, an Italian influence. This recipe takes the angst out and makes it easy to make but just as enjoyable to eat. The classic flavors of seasoned bread crumbs, garlic and Romano Cheese blends with artichoke hearts for this distinctive South Louisiana treat.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
Servings Prep Time
8 Servings 15 Minutes
Cook Time Calories per Serving
30 Minutes 172
This is What You Need
This is What You Do
  1. Preheat oven to 400 degrees.
  2. Chop half of the artichoke hearts into fine pieces, set aside.
  3. Zest and juice one lemon; slice the other lemon.
  4. Chop the garlic and parsley.
  5. Combine the chopped artichoke, breadcrumbs, garlic, Romano Cheese, parsley, lemon zest, lemon juice and the Herb and Spice Blend together in a bowl.
  6. Add in the whole artichoke quarters, mix well.
  7. Add in 1/4 cup of the olive oil and mix well.
  8. Place into a greased oven-safe casserole dish.
  9. Drizzle more olive oil on top-about 2 tablespoons.
  10. Sprinkle Romano Cheese on the top
  11. Place the lemon slices on top.
  12. Cover with aluminum foil and bake for 25 minutes in 400 degree oven.
  13. Remove the aluminum foil and place back in the oven for 5 to 10 minutes
Nutrition Facts
Stuffed Artichoke Casserole
Amount Per Serving
Calories 172 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 4mg 1%
Sodium 601mg 25%
Potassium 46mg 1%
Total Carbohydrates 17g 6%
Dietary Fiber 4g 16%
Sugars 2g
Protein 6g 12%
Vitamin A 2%
Vitamin C 21%
Calcium 11%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Herb Roasted Turkey

Herb Roasted Turkey

Dry brined and slow roasted in a paste of butter and fresh herbs, this turkey will be the masterpiece on any holiday table.  Best of all, you’ll be pleased at how simple this is to make.

Herb Roasted Turkey
Sweet Daddy D's Herb Roasted Turkey
Votes: 1
Rating: 5
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A dry brine and a liberal application of a herb-butter paste will result in a tender and juicy bird. So good, you won't want to just eat turkey on Thanksgiving.
Servings Prep Time Cook Time Passive Time
12Servings 30Minutes 3 1/2Hours 18Hours
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
    Dry Brining
    1. Mix the Dry Brine ingredients together in a small bowl and set aside.
    2. Remove giblets from inside turkey and reserve for another use. Rinse turkey inside and out and dry very well with paper towels.
    3. Liberally coat turkey inside and outside with dry brine; place the bird on a rack over a baking pan and refrigerate uncovered for 12 - 14 hours (1 hour per lbs)
    4. Rinse off the dry brine thoroughly inside and out; dry the bird with paper towels; place back on the rack over the baking pan and store again in refrigerator uncovered for 4 to 6 hours or longer if possible. (This helps to dry off the skin which will help make the skin crispy when roasted).
    Prepping the BIrd
    1. While the bird is sitting in the fridge, mix all the Herb-Butter Paste ingredients together in a bowl and set aside. The butter should be very soft, but not totally melted. Tie the fresh herb sprigs left over from the Herb Butter Paste (fresh sage, rosemary, thyme, oregano, tarragon and basil) together with butcher twine and set aside. Cut the apple, orange, yellow onion and garlic into the proper sizes.
    2. Remove the turkey from the refrigerator.
    3. Prepare the cavity first before moving to the outside: Rub inside the cavity liberally with Herb-Butter Paste, then stuff the cavity with herbs, fruit and veggies:
    4. Place the tied herbs deep in the cavity and follow with as much of the apple, orange, yellow onion quarters and garlic halves as possible. Depending on the size of the bird and the cavity, this may not all fit.
    5. To loosen the skin on the turkey, slide your fingers under the skin, moving your fingers deeper under the skin while you hold the skin with the other hand. Spread the Herb Butter Paste underneath the loosened skin as much as possible, then rub the Herb Butter Paste all over outside (top and bottom) of the bird. Leave as thick of a coating as you can on top of bird.
    Roasting
    1. Preheat oven 325 degrees
    2. Spray a roasting rack and roasting pan with nonstick spray. Place the buttered bird on the roasting rack set in the roasting pan.
    3. Roast at 325 deg for about 3 to 3 1/2 hours, until breast temp is 170; thigh 165 degrees. Cover with foil if browning too much or when it is golden brown.
    There is no Nutrition Label for this recipe yet.