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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Stuffed Artichoke Casserole Recipe

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This recipe for Stuffed Artichoke Casserole is from A Collection of My Favorite Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 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
1/2 cup grated Romano cheese plus some for the top
2 tablespoons parsley chopped

1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon dry thyme
1/2 teaspoon Black pepper
Kosher salt to taste
Directions:
Directions:
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 1/4 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
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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