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: 2
Rating: 4
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: 2
Rating: 4
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.

Brabant Potatoes Recipe

Brabant Potatoes
Brabant Potatoes
Votes: 1
Rating: 5
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Brabant Potatoes are the New Orleans french fry. Tender and creamy on the inside and crunchy on the outside, drizzled with garlic butter and seasonings, this is the Grande Dame of side dishes. Found in many New Orleans restaurant-from the classic creole to the neighborhood restaurant.
Servings Prep Time Cook Time Passive Time Calories Per Serving
6Servings 20Minutes 22Minutes 30Minutes 317
This Is What You Need
Units:
This Is What You Need
Units:
This Is What You Do
  1. Scrub the outside of potatoes with soft brush or cloth. Peel only if desired
  2. Cut potatoes into ¾ inch cubes.
  3. Soak cut potatoes in cold water for 15 to 30 minutes, then drain.
  4. Bring about 10 cups of water to a heavy boil and parboil potatoes for three minutes after water returns to a boil. (See Recipe Notes)
  5. Remove from water and spread out on paper towels to dry.
  6. Melt the butter in a small sauce pan and add the chopped garlic. Simmer on low until the garlic is softened. Don't burn the butter. Keep warm while potatoes fry.
  7. Add about 2 inches of vegetable oil (make sure its enough to cover the potatoes) in a skillet and bring to 350 degrees over high heat.
  8. Fry potatoes for 10 to 12 minutes, until the outsides are starting to brown and get a little crisp.
  9. Drain the potatoes onto paper towels, then place in a bowl or sheet pan almost immediately
  10. Sprinkle on the creole seasoning and kosher salt and freshly ground black pepper; Mix well.
  11. Add the parsley to the melted butter and garlic, mix well, then pour this onto the potatoes and mix well.
  12. If you are not able to serve immediately, place in a warm over (150 degrees) until you are ready to serve them.
Recipe Notes

Use a starchy potatoes such as Russet or Idaho. Yukon Golds work very well also.

If you don't want to parboil the potatoes, just increase the frying time to at least 15 to 18 minutes.

Make sure to use enough oil to deep fry the potatoes.

Many commercial creole seasonings contain salt, so you should taste before adding more salt.

 

Sensation Salad

Sensation Salad on a white platter with salad tongs
Sensation Salad on a white platter with salad tongs
Sensation Salad
Votes: 3
Rating: 4.67
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The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Sensation Salad on a white platter with salad tongs
Sensation Salad
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
Servings Prep Time
6 Servings 20 Minutes
Calories per Serving
298
This is What You Need
For the Dressing
For the Salad
This is What You Do
  1. Mix the ingredients for the Dressing together in a jar or a small bowl and set aside.
  2. Trim the hard, white centers from the lettuce. Wash and dry the lettuce, then tear or chop it into bite size pieces and place on a large platter or in a large salad bowl.
  3. Sprinkle chopped parsley and Romano cheese on top of the lettuce.
  4. Sprinkle on the blue cheese (if using).
  5. Shake or whisk the dressing to mix well and ladle as much as you like on the lettuce.
  6. Toss the lettuce, cheese and dressing until all the lettuce leaves are well coated.
Recipe Notes

This makes a great side salad for jambalaya, etouffe or gumbo or an entree salad with some grilled chicken or shrimp. Any leftover dressing can be kept in the refrigerator for a couple of weeks. Just pour it on lettuce topped with Romano cheese for a quick treat.

Nutrition Facts
Sensation Salad
Amount Per Serving
Calories 298 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Cholesterol 22mg 7%
Sodium 403mg 17%
Potassium 302mg 9%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 10g 20%
Vitamin A 111%
Vitamin C 53%
Calcium 29%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.