Stuffed Artichoke Casserole….easy to make and super delicious...a fitting tribute to the Italian immigrants that contributed so much to the New Orleans and Louisiana culture. Let’s see how to make this no-angst recipe...you’ll love it and want to make it time and time again.
Where it all begins...Stuffed artichokes….unbelievably delicious. One of the many contributions to our culture for which we can thank our Italian immigrant ancestors. There’s a certain ritualistic element in devouring one of these treasures, scraping the filling and some artichoke meat off each artichoke leaf, piling up the eaten leaves. It's fun, messy and very delicious. It's also pretty labor intensive to properly stuff one of these girls, although the distinctive and satisfying flavor is well worth the effort. But, if you don't have the time or patience to tackle that chore, Sweet Daddy D has come up with a simple, no-angst version which captures the unique flavor combination in a casserole.
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Here’s What You Need
Artichokes are at the heart of this dish...do you see what I did there? I couldn't resist. Fresh artichokes are great, but very time consuming to prep. The thing that makes this casserole so simple and no-angst is using a good quality canned artichoke hearts. You can get them anytime of year and keep them in the pantry until you're ready to enjoy this Italian masterpiece. I always use the ones packed in brine and not marinaded, although the marinaded ones would probably work fine since we are also using some good olive oil and Italian herbs. Use the quartered ones-half will be chopped up fine, but the other half will be used whole (well, at least a whole quarter)! Fresh garlic, seasoned breadcrumbs, Romano Cheese and lemons define the flavor of this dish. The Herb and Spice Blend also leans towards Italian flavors-dried oregano, basil and thyme, along with kosher salt and ground black pepper plus a little chopped fresh parsley for some brightness. It’s simple and all ingredients add something important to the flavor profile. Beer adds something important to the chef’s profile.
Here’s What You Do
First...you have a beer. Maybe to spice things up, try an Italian Beer, maybe a Birra Moretti La Rossa-I think that would go really well while you are preparing this. (You should know that if you buy from Saucey, I will make a modest commission). Your Mise En Place practice is simple for this one. Have a beer, read the recipe, make sure you have everything, preheat the oven to 400 degrees, then prep all the ingredients.
Mise en Place
Drain the artichoke hearts, take half and chop them fine. Leave the other draining in a colander. Measure all the Herbs and Spices and place them in a ramekin. I always like to leave the salt out until I taste it later. The lemons really contribute. Zest one lemon, then squeeze the juice in a ramekin. Thinly slice the second lemon and set all that aside. Chop the garlic cloves and the parsley-fine or course, whichever is your preference. Finally, measure out the olive oil, breadcrumbs and Romano Cheese.
Combine all ingredients
Couldn't be simpler. In a large bowl add the chopped artichoke hearts, the breadcrumbs, Romano cheese, Herbs and Spices, garlic, parsley, lemon zest and juice. Mix them all together, then add the whole artichoke quarters-it's just makes it slightly easier to mix if you add these last.
Add the olive oil
Once all the dry ingredients and lemon juice are mixed together well, add ¼ cup of olive oil and mix it all in. This will be absorbed by the breadcrumbs and cheese but you want it to be moist and sticking together when you make a little test ball.
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Place it all in a baking dish
Coat an 8 X 12 baking dish lightly with olive oil, then pour everything in and smooth it out so it's all the same thickness. How’s your beer?
Finish it for the oven, cover with aluminum foil
Drizzle a little more olive oil all over the casserole, then sprinkle more Romano Cheese on top. Place the lemon slices on top in a single layer. Cover the whole thing tightly with aluminum foil.
Place in the 400 degree oven
It will bake for a total of 30 to 35 minutes. Leave it covered with foil for the first 25 minutes-this will encourage a little steaming action and will help keep it moist. Take the foil off and stick it back in for 5 to 10 minutes, until its just starting to brown.
There you have it, simple as that. This casserole has such a distinctive flavor-like walking into Central Grocery on Decatur down in the Quarter...unforgettable and feels like home.
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Yeah You Right!
Recipe
Stuffed Artichoke Casserole
Here's What You Need
- ¼ cup olive oil plus some for drizzling on top
- 2 lemons
- lemon zest
- 6 cloves garlic
- 28 ounces artichoke hearts-quartered
- 1 cup seasoned bread crumbs
- ½ cup grated Romano cheese plus some for the top
- 2 tablespoons parsley chopped
Herb and Spice Blend
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ teaspoon dry thyme
- ½ teaspoon Black pepper
- Kosher salt to taste
Here's What You Do
- Preheat oven to 400 degrees.
- Chop half of the artichoke hearts into fine pieces, set aside.
- Zest and juice one lemon; slice the other lemon.
- Chop the garlic and parsley.
- Combine the chopped artichoke, breadcrumbs, garlic, Romano Cheese, parsley, lemon zest, lemon juice and the Herb and Spice Blend together in a bowl.
- Add in the whole artichoke quarters, mix well.
- Add in ¼ cup of the olive oil and mix well.
- Place into a greased oven-safe casserole dish.
- Drizzle more olive oil on top-about 2 tablespoons.
- Sprinkle Romano Cheese on the top
- Place the lemon slices on top.
- Cover with aluminum foil and bake for 25 minutes in 400 degree oven.
- Remove the aluminum foil and place back in the oven for 5 to 10 minutes
Joyce Champagne
This is a real crowd pleaser. I live in New Orleans and have made stuffed artichokes many times. This recipe is so easy and true to the flavors the NOLA stuffed artichoke is known for. So happy I found this one. Thanks!
Sweet Daddy D
That is great to hear, Joyce! Thanks for trying my recipe and so happy you connected with it!
Barbara P Jacobelli
Totally identical to the taste I remember from New Orleans!
This will be on the menu as often as possible.
Reminds me of Baked Oyster at Moscas!
Sweet Daddy D
Thanks, Barbara, So glad you liked my recipe and it connected you with New Orleans. Give my Italian Baked Oysters (Oysters Mosca) a try, you may like it!
Maureen
I dint want to freeze. Can I prepare it a day or 2 ahead of time.
Sweet Daddy D
Hi Maureen, you can absolutely make this casserole a day or two in advance! Here’s what I recommend: mix all the ingredients in a bowl, cover it tightly with plastic wrap, and store it in the fridge. When you’re ready to bake, take the bowl out and let it sit at room temperature for about 30–45 minutes to take the chill off. If the mixture seems a little dry, stir in a small drizzle of olive oil. Then, prepare your baking dish, spread out the artichoke mixture, arrange the lemon slices on top, and bake as directed. Let me know how it turns out—I’d love to hear! Thanks for your question!
CC
I'm going to try this recipe for Christmas. I'm wondering if I can chop artichoke bottoms instead of the hearts as I have some who don't like the leaves on the hearts? I think I'm going to add some diced waterchestnuts for crunch as well.
Sweet Daddy D
Hi CC. I think that would be fine. I've never done it this way, but you could chop some bottoms and also finely chop some of the hearts. The recipe calls for leaving half of the hearts whole, so replace that half with chopped bottoms. That way, you won't have any artichoke heart leaves, but still get the flavor from chopped leaves and bottoms. But, if you'd like to try all bottoms and no leaves, give that a try! Your idea for adding some water chestnuts is interesting, I'd love to hear how it turns out. Thanks for the question!
A
Made as listed, except for whole lemons (forgotten on the list, substituted lemon juice and zest)
If I make this again (I’m the only one who ate it out of 8 people. Slackers), I would at least double of not triple the lemon juice and add a whole ton of butter. Otherwise super yummy.
Sweet Daddy D
Thanks for trying my recipe, A.
Craig Jacob
I love this Casserole. The only difference is that I save some of the artichoke water from the cans for further moisture. 😁👍😋 !!! It always turns out so delicious, and this recipe is rather hard to find and very uncommon to see on a table anywhere very far outside of New Orleans !!!
Sweet Daddy D
Thanks, Craig. I appreciate you taking the time to let me know, so glad you like the recipe! How about 5 Stars??
Nanrous
Any chance you have a variation of this recipe that could have green beans added?
Sweet Daddy D
Hi Craig. I do not have anything written for that, but you can add a can (14-15 oz) or two of French cut green beans while you are mixing all the ingredients. Make sure to drain the French cut green beans very well before you mix everything together. Start with one can and decide if that is enough for you. Taste it to see if the added ingredients call for more salt, lemon juice or bread crumbs. Bake as directed. Let me know how it turns out! Thanks for the question.
Chris
Happy Thanksgiving! Thank you for writing in a way that is easy for a non-cook to understand. I'm going to give it a try this year.
Sweet Daddy D
Yeah you right, Chris! Let me know how it turns out, and...keep cooking!
Chef Love
Me, too!
And the Rocky and Carlo's Baked Maccaroni and cheese!
Ladies Invited!!!!
Sweet Daddy D
Yeah you right @ChefLove
Craig Jacob
I absolutely love Rocky & Carlos. What good food and they love to pile it on ❤️😁😋 !!!
Sweet Daddy D
Yeah you right, Craig. Cant beat R&C's!!
Marie
Can I add ground meat to this ? My mom would stuff her artichokes with ground meat and stuffing. I’d like to do it as a casserole
Sweet Daddy D
Sure. I've never thought of that, but it sounds good. That will add a little fat to the dish. Give it a try and if its too wet, you may need to add more breadcrumbs Let me know how it turns out, Marie. Thanks for reaching out.
Aine
This sounds so delicious. Do you know if you can make ahead of time and freeze?
Sweet Daddy D
Hi, Aine. I get a lot of great feedback on this recipe. I haven't ever made it in advance, but I don't see why you can't. I just answered this question earlier and this is what I said: "You can make it ahead and freeze it, but make sure you get it as airtight as possible. My only concern would be the texture of the breadcrumbs after freezing. The flavor will be spot-on. If the texture seems to be a little soft when you defrost it, try adding a little more fresh breadcrumbs and maybe a dash of chicken stock and bake as directed. Let me know how it comes out."
Theresa
Just Delicious!! Growing up in an Italian household, stuffed Artichokes were made on most holidays, I make them often now because my family loves them but boy they are a lot of work! This casserole was fabulous! Tastes just like my stuffed artichokes but half the work! It will be on our Thanksgiving table!
Sweet Daddy D
Fantastic, Theresa. I'm appreciate you trying my recipe and so happy you liked it! Thanks for taking the time to let me know.
Mindy
Can you make this ahead and freeze? (Artichoke casserole)
Sweet Daddy D
Hi, Mindy. You can make it ahead and freeze it, but make sure you get it as airtight as possible. My only concern would be the texture of the breadcrumbs after freezing. The flavor will be spot-on. If the texture seems to be a little soft when you defrost it, try adding a little more fresh breadcrumbs and maybe a dash of chicken stock and bake as directed. Let me know how it comes out.
Kerry Campanelli
Make this every year! Always a hit and request!
Thanks for the recipe
Sweet Daddy D
Sweet! That is a huge compliment. Thanks, Kerry!
Diane Cray
Not sure what I did wrong but mine came out very dry. Is that the goal?
Sweet Daddy D
Nope, that's not the goal. How was the flavor? It's not extremely moist but the olive oil should keep it together with a consistency similar to an actual stuffed artichoke. Baking it covered with aluminum foil initially is intended to provide a little steaming. Thanks for giving my recipe a try and I hope you try it again sometime.
Jennifer Dugas
I have my Mother in Laws recipe for this. Super easy and simple.
Sweet Daddy D
Thanks, Jennifer. Sounds great.
Kate Bowden
I made this tonight. It was very good and a lot easier than stuffing an artichoke but I sure regret that second bake time. Net time I’ll pull it out after 25 mins and not bake uncovered.
Sweet Daddy D
Thanks for giving the recipe a try, Kate. I'm glad you liked it. It is very easy, and not labor intensive as stuffing those artichokes! Every oven is different, hope yours didn't get over-browned.
Sue Rodriguez
When do I add the beer & how muchh
Sweet Daddy D
Hi, Sue. The beer goes into you at the very beginning while you read the recipe. Then drink more beers as you see fit.
Katie
Is this 28oz dry weight of artichokes or 28oz cans? I ask because the can is 14oz with liquid but 8 oz dry!
Sweet Daddy D
Hi Katie. I use two 14 ounce cans, then drain them. Sometimes the cans will be 14 oz, 14.5oz or 15 oz, depending on the brand. It is not the weight of the hearts after draining. I hope that makes sense.
Shannan
Just like Nola stuffed artichokes
Sweet Daddy D
Yeah you right, Shannon. Same great flavor but none of the work! Enjoy!