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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

STUFFED ARTICHOKE CASSEROLE Recipe

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This recipe for STUFFED ARTICHOKE CASSEROLE is from The Gretna Farmers Market Cookbook Project, 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 Italian Seasoned Breadcrumbs
1/2 cup grated Romano Cheese plus some for the top
2 tablespoons Chopped Parsley
3 teaspoons Dried Italian Seasoning
1/2 teaspoon black pepper
1/2 teaspoon Kosher Salt
Directions:
Directions:
Preheat oven to 400º. Chop half of artichokes into fine pieces & set aside. Zest & juice
1 lemon; slice the other lemon. Chop the garlic & parsley. Combine chopped artichoke, breadcrumbs, garlic, Romano cheese, parsley, lemon zest, lemon juice, Italian seasoning, salt & pepper in a bowl Add the whole artichoke quarters & olive oil.
Mix well & place in oven safe casserole dish. Drizzle more olive oil on top. Sprinkle additional Romano Cheese on top & place lemon slices on top. Cover with aluminum foil & bake for 25 minutes. Remove foil & bake for additional 5-10 minutes.
Number Of Servings:
Number Of Servings:
8-10 Servings
Personal Notes:
Personal Notes:
Tastes like stuffed artichoke but is easily served as a side dish.

 

 

 

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