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Stuffed Artichoke Casserole Recipe

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This recipe for Stuffed Artichoke Casserole, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andre' Roques
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Cans Whole Artichoke Hearts
2 Cups Italian Bread Crumbs
2/3 Cup Tablespoons Olive Oil
8 oz Romano Cheese
8 oz Parmesan Cheese
Cup Granulated Garlic
Salt & Pepper to Taste

Directions:
Directions:
Mix bread crumbs, olive oil, parmesan cheese, granulated garlic, salt and pepper in a large bowl. Butter the bottom of a 9 X 13 baking dish. Cover the bottom of the baking dish with the mixture. Quarter the artichoke hearts and smash them individually, preserving the juice in the cans. Place a layer of the smashed artichoke quarters on top of the mixture, place another layer of mixture, then a layer of artichoke quarters and top with the mixture. Cover the entire dish with the Romano cheese and pour the juice from the 3 cans of artichoke hearts over the dish. Bake at 350 degrees for 40 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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