Stuffed Artichoke Casserole
Stuffed Artichokes in a simple casserole. Seasoned bread crumbs, garlic, Romano Cheese and artichoke hearts-Classic Creole-Italian!
Servings: 8 Servings
- 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
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
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