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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!
Estimated Time
45
minutes
minutes
Servings
8
Servings
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
Nutrition Estimate
Calories:
172
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
4
mg
|
Sodium:
601
mg
|
Potassium:
46
mg
|
Fiber:
4
g
|
Sugar:
2
g