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
Leslie
Did not care for the spices.
Sweet Daddy D
Hey, Leslie. Thanks for giving the recipe a try. If the herbs aren't for you, just cut them back or eliminate them altogether. The combination of the other ingredients will still be delicious. I appreciate you reaching out.
Loretta Rogers
This recipe is delicious. Being Sicilian, I make stuffed artichokes all the time. Family requests them all the time and it is my Grandmother's recipe. This recipe is exactly like a deconstructed stuffed artichokes and so much easier than stuffing them. I did add a little more cheese but that is a personal preference. This is a side dish that will be made over and over and especially when artichokes are out of season.
Sweet Daddy D
Thanks for the kind remarks, Loretta. There is no greater compliment than when a recipe connects with parents and grandparents. I am so glad your family liked it!
Ann
Can you minced garlic in a jar?
Sweet Daddy D
Sure, Ann. Make sure it smells pretty fresh before you use it. Thanks for the question.
April
My family has been making this dish since before I was born and we never have enough when we are all together! LOL My mom could never give me measurements on this dish cause she made it by ‘how it looks’ so mine would never be quite right if you know what I mean. So I was so excited to come across your recipe and being from Nola I knew you would know how to make it:) Thank you so much it is amazing and I can pass the recipe to my children as well thanks to you! Happy Thanksgiving 🦃
Sweet Daddy D
Happy Thanksgiving, April! Thanks so much for this message, I love it when people find a connection to my recipes. Now that you have quantités, you can adjust them until you are adding ingredients until it feels right to you. But keep a written copy! Keep cooking!
Dawn
so happy to have found this recipe! love my stuffed artichokes but they are expensive and harder to find good ones. Made this for my Thanksgiving side dish this year...prepped it last night (Tues) for Thursday, took a little taste and its so delish! Thanks for sharing! 5 yummy stars 🙂
Sweet Daddy D
Thanks for sharing, Dawn. Happy Thanksgiving!
Beth
I accidentally bought plain bread crumbs. Could I use them without affecting the flavor too much?
Sweet Daddy D
No worries, Beth. You may want to add some dry oregano, basil and thyme leaves to make up for the seasoning. My preference would be a 2:2:1 ratio, like 1/2 teaspoon each of oregano and basil and 1/4 teaspoon of thyme. Mix that in and give it a taste, then adjust as needed. Don't worry, it will be fine.
Sweet Daddy D
Beth-thinking some more about your question, maybe start with 1/4; 1/4; 1/8 teaspoon at first, then give it a taste. You can always add more but you can't take it away.
Karen Duplantis
Could I make this on Wednesday and bake/serve it on Friday?
Sweet Daddy D
Hi Karen. That should be fine. That's longer than I have gone (I usually make it the day before) but should not be a problem. It's probably better to make it on Wednesday, then bake it on Friday. You could even leave it in the bowl that you mix it in until Friday. Make sure to cover it airtight in the fridge. Put the lemon slices, Romano and olive oil on top just before you bake it. I assume it will have a tendency to dry a little so, if you need to, mix in a little chicken stock and maybe some extra olive oil. The flavors will likely be improved. Let me know how it turns out. Thanks for reaching out.
Nora F Sullivan
Excellent!! Easy!! Delicious!! Can be a side dish for just about anything!!
Sweet Daddy D
Yeah You Right, Nora!
JoAnn
This recipe looks delicious. I am not a lemon fan, so I am curious if the recipe would still work without it. I am anxious to make this. Thank you.
Sweet Daddy D
JoAnn, if you’re not into lemon then it may work for you. I think the three main flavor drivers are the artichoke, the garlic and the lemon. However, if you want to leave one out, I’d think the lemon would be the one to leave out. Although I’ve never made it without lemon, I think you should give it a try.
Lisa
Can I freeze this?
Sweet Daddy D
Yes, I don’t think it would be a problem to freeze this. It may dry out a little so just add more olive oil or a little chicken stock when you reheat. Let it defrost completely before reheating in the oven.
Arlene
Tastes just like how my mom stuffed her artichokes! Delicious!
Sweet Daddy D
Yeah You Right, Arlene. Thanks for sharing that!
Kat Jones
This is just the recipe I am looking for. I’m going to add shrimp and crabmeat. Thanks so much! I miss New Orleans so much.
Sweet Daddy D
Thanks, Kat. I hope you enjoy it. Let me know how it turns out with the shrimp and crabmeat...sounds delicious. Thanks for reaching out.
Kelly
I’ve made this multiple times and have shared the recipe. This casserole is as good as any “stuffed” artichoke I’ve ever had, I actually like it better, less work, and the flavor is on point.
Sweet Daddy D
Thank You, Kelly!! So glad you like it!
Robin
This was fantastic! I cannot believe how easy this was. Thank you for bringing me a taste of home! I miss New Orleans so much. This brought me right back to my happy place.
Sweet Daddy D
Wonderful to hear that, Robin. The aroma always reminds me of walking into Central Grocery. Thanks for the kind words.
Dee
I have this baking in the oven at this moment. Oh the smells!
We are currently on Corona virus quarantine and craving comfort food.
I know this will definitely hit the spot. (I took a taste before it was baked, so I know it will be just wonderful!)
Sweet Daddy D
I know that aroma, Dee! It's wonderful. Thanks for giving it a try and thanks for reaching out. Stay save, this too shall pass.
Yuana Blanke
When I read, "this too shall pass", I teared up thinking of my mom. We both loved this artichoke dish so very much. I've always just winged it, but from a read through I know this will serve us well. My memory is not that great, and worse during this difficult time. I'm trying to get some of my favorite ad lib recipes written so I can pass them on...To Me!
New to your site and so very glad I found it. I'll be back. lol
Sweet Daddy D
Thanks for the kind words, Yuana. Looking forward to hearing from you again. Be blessed and have a Wonderful New Year.
Chrissy
amazingly delicious
Sweet Daddy D
Thanks, Chrissy. Glad you liked it and I appreciate you reaching out!
`Richard Loehn
Wonderful.....thank you for sharing your recipe.
Sweet Daddy D
Hey, thanks, Richard! I appreciate the kind words, enjoy!
Sara
I wonder if you could use pork panko rather than bread crumbs? Has anyone tried it that way? It sounds wonderful but the bread crumbs makes it a nogo at my house.
Sweet Daddy D
Hey, Sara. Pork panko as in made from pork rinds? I'm not sure but I would certainly give it a try. Ground pork rinds are often listed as a substitute for bread crumbs, so its just a matter of how absorptive they would be. I'd start with a cup, mix well and then look at the consistency of the casserole to determine if you need to add a little more. You may want to add a little more of the Herb and Spice Blend because I use seasoned bread crumbs. I'd love to hear how it turns out. Thanks for the question.
Jann
THIS is the recipe I've looked for many times since I left New Orleans years ago! You have made my Christmas dinner special this year! Love your site - it's a great way to share our cuisine and culture with the world. Thanks so much and Happy Holidays!
Sweet Daddy D
Thank you so much, Jann. I’m so glad you like this. Merry Christmas and ENJOY!
Terry
Hi again!
I'm definitely making this to take to Christmas dinner. Do you think it would be okay to make this the night before, refrigerate it overnight, and then bake it Christmas morning?
Thanks!
Sweet Daddy D
Absolutely, Terry. Make sure you wrap it as air tight as possible. Try to get it back to room temperature and I would suggest holding off on topping the casserole with the olive oil and Romano cheese until right before you bake it. Thanks for the question and enjoy!!
Cathy
Can I assemble this the say before Thanksgiving, and hold the olive oil until it is cooked the next day.?
Thank you
Cathy
Sweet Daddy D
Yes, Cathy. Assemble except for the lemon slices and the olive oil on top. Make sure to wrap it airtight. Add the lemons slices and olive oil while the oven is heating. Thanks for reaching out.