Stuffed Artichoke Casserole
Stuffed Artichokes in a simple casserole. Seasoned bread crumbs, garlic, Romano Cheese and artichoke hearts-Classic Creole-Italian!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Here's What You Need
- ¼ cup olive oil - Plus some for drizzling on top
- 2 lemons
- lemon zest
- 6 cloves garlic - finely chopped
- 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
Notes
Refer to my article Stuffed Artichoke Casserole for step-by-step instructions with photos, FAQs, Ingredient and Substitution Notes, Make-Ahead and Leftover Tips.
Leftovers can be saved for 3 to 4 days in the fridge and up to 2 months in the freezer if stored properly.
Nutrition
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
