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Stuffed Artichoke Casserole

Stuffed Artichokes in a simple casserole. Seasoned bread crumbs, garlic, Romano Cheese and artichoke hearts-Classic Creole-Italian!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Creole, Italian
Keyword: stuffed artichoke
Servings: 8 Servings
Calories: 172kcal
Author: Sweet Daddy D

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


Calories: 172kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 601mg | Potassium: 46mg | Fiber: 4g | Sugar: 2g

This recipe came from First...You Have a Beer (www.firstyouhaveabeer.com). If you like it, please leave a 5 star rating and a comment on the site and, most importantly, SHARE it with your friends.