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
Julie A Dargis
It’s now a holiday dinner request.
Sweet Daddy D
Yeah you right!
Marylou Iafrate
I make stuffed artichokes and they are a lot of work, but I love artichokes, so when I found this recipe I thought I’d give it a try. This is so much easier and just as good if not better. Really enjoyed it and it’s a keeper.
Sweet Daddy D
Thanks, Marylou! Glad you found the recipe and that you liked it. I appreciate you taking the time to comment!
Bernie
Excellent and easy. Love stuffed artichokes but didn’t have the patience to actually stuff one. Came across this recipe and was so thankful for it. Made it for Christmas and it was a big hit. Making it again for a dinner party.
Sweet Daddy D
Fantastic, Bernie! Thanks for giving the recipe a try and so glad you liked it.
Bernie
Absolutely fabulous. Just like a stuffed artichoke but simpler to make.
Sweet Daddy D
Thanks, Bernie! I appreciate you giving the recipe a try and so glad you liked it.
Mary Ann
This is an amazing receipe!! I’m going to try stuffing my artichokes with the st ps before adding the quarters. I bet that will be awesome. Thanks for sharing.
Sweet Daddy D
Hey, Mary Ann. I think you'll win that bet! Let me know how it turns out.
Georgeanna
Absolutely delicious 😋
Sweet Daddy D
Yeah you right, Georgeanna! Thanks or giving the recipe a try. If you get a chance, throw a 5-Star rating on there for me!
Veronica
Hello, this recipe sounds delicious! Can I use frozen artichoke hearts? If I can, would I cook them from frozen or thaw them first? Thanks!
Sweet Daddy D
Hey, Veronica. Frozen hearts would be fine in this recipe. You probably can cook them from frozen, but I would be afraid that there would be a good bit of water in them when they are frozen. I think it's better to defrost them first, make sure any water is drained off, and then use them in the recipe. Let me know how it turns out. Thanks for reaching out.
Babs
I made this recipe for my family and everybody just loves it.I will be making it again for Thanksgiving and Christmas.
I was wondering if I could freeze this casserole after cooking it. So I can make it a few days ahead ?. Can it be frozen prior to cooking it or
Add. The lemon slices the day I reheat it
Sweet Daddy D
Hey Babs, thanks for reaching out. There should be no trouble freezing this in advance. I'd probably freeze it before baking. Definitely leave off the lemons until it's ready to be baked. Check it out closely when you defrost it. The freezing process may cause it to dry a little but you could add some olive oil or maybe a touch of chicken stock to add some moisture. Mix it up really well if you do. Also, remember to cover it tightly (airtight) before freezing. If you freeze it after baking, make sure to let it cool down to room temperature before freezing.
I'm glad you like this recipe! Thanks!
Donna
Made this last year for Thanksgiving, absolutely delicious! Made it again for Christmas Eve. My family loved it! Will be making again this year.
Sweet Daddy D
Yeah you right, Donna. Thanks for taking a minute to share that. Wishing you and your family a joyous and healthy holiday!
Bayou Andy
MAMA MEEEEEEEEEEEAHHHHHHHHHHHHHH!!!!!!!'
Das sum good cher.
WTG.
Sweet Daddy D
Yeah You Right, Bayou Andy!!! Thanks for trying the recipe, so glad you liked it!
McKaren
So amazingly delicious! Just made this as a side dish cause I’m bored of asparagus, broccoli and more. This just turned into a staple in my house! Thank you so much!
Sweet Daddy D
Yeah you right, Karen!
Kathryn Seacat
Can the artichoke casserole be made ahead of time and frozen?
Thank you.
Sweet Daddy D
Hey, Kathryn. Yes, you can make this ahead of time and freeze it. Make sure it's wrapped in an airtight container. Defrost it overnight in the fridge. I'd wait to sprinkle any breadcrumbs on top and a drizzle of olive oil until you are ready to bake it. If it looks a little dry before baking, you can add a touch of chicken stock before it goes in the oven. Thanks for the question, enjoy!
Lynette
Great recipe! Though I tweeted it a bit, I added diced anchovies, Delicious and the family who doesn’t care for anchovies loves it and can’t put their finger on the certain taste but say whatever it is can you make it next time.
Sweet Daddy D
Sounds great, so glad you and especially your family liked the recipe. Your secret is safe with me...I love anchovies myself!
Holly Hart
This is seriously delicious!!! I think I may add jumbo lump crabmeat and serve as a main dish! Thank you so much! I ordered the Le Bon Papa seasoning and used it in this recipe! Wonderful!!
Sweet Daddy D
Thanks, Holly. I'm glad you liked the recipe. Jumbo lump crabmeat is always delicious, let me know how that turns out. Also, thanks for the seasoning order, I appreciate you giving it a try.
Kerry
Just wanted to let you know that this has become a Thanksgiving staple in our home. So happy I found it!
Thank you!
Sweet Daddy D
Thanks, Kerry. I really appreciate that! Enjoy!
Marisa
Is this something you can make the day before?
Sweet Daddy D
Absolutely, Marisa. You can make it the day before up to the point of baking or you can bake it first. Make sure to cool it down before you stick it in the fridge, covered in plastic wrap and aluminum foil. (You want to do that to make sure it's airtight). Take it out of the fridge an hour or so before you bake it. If it looks like it has dried a little when ready to stick it back in the oven, just sprinkle a little olive oil or chicken stock on top. If unbaked, just bake it according to the instructions, if baked, just reheat, covered, until it's warmed all the way through, about 160 degrees internal. Enjoy and thanks for reaching out.
Syndy Lynch
This dish reminds me of the delicious stuffed artichokes my grandma would buy when I visited her in New Orleans. I have served it a few times, and it's always a hit. I can't wait to bring it to holiday festivities this year!
Sweet Daddy D
That's quite a compliment, Syndy! Thanks.
Patrick Miller
I am wanting to add oysters to this? I think it is calling for oysters! Have not made it yet but it is on my list. You have the best NO recipes!
Sweet Daddy D
Oysters and artichoke are a natural pair, go for it. I’d strain the oysters, don’t rinse, then add a little oyster juice to the casserole. Let me know how it turns out, Patrick.
Joanie
Do you think baking this in a disposable aluminum 8x8 pan would be ok? Those are thinner than a regular casserole dish but I prefer taking disposable pans to Thanksgiving dinners.Would I need to adjust baking time?
Sweet Daddy D
Joanie, an aluminum throwaway should be fine and I don't think you need to adjust the baking time or temperature. You should preheat a baking sheet and then put the filled aluminum pan on that in the oven. Good luck and enjoy!
Maryann Brooklyn
This recipe is a perfect "10"!!! I am Italian/American from NYC and my family made stuffed artichokes all the time...this is even better!!!
Sweet Daddy D
Yeah you right, Maryann! Thanks for the wonderful compliment. Enjoy!