Italian🥬 Vegetables

Stuffed Artichoke Casserole - Dump and Go Recipe

Name: Stuffed Artichoke Casserole - Dump and Go Recipe
Total time: 1 h
Cuisine: Italian
Ingredients: 2 Quartered Artichokes (canned); 1¼ cups Bread Crumbs; ½ cup Grated Parmesan; ¼ cups Chopped Parsley; 2 cloves Garlic, Grated; 8 oz Sharp Provolone, diced; 1 Lemon Zest and Juice; ½ cup Chicken Stock; 1/3 cups Extra Virgin Olive Oil; to taste Salt; to taste Pepper

⏱ 60 min

Adapted from a video by Laura in the Kitchen

Watch on YouTube

Ingredients

Quartered Artichokes (canned)14.5oz cans, drained2
Bread Crumbs1¼ cups
Grated Parmesan½ cup
Chopped Parsley¼ cups
Garlic, Grated2 cloves
Sharp Provolone, diced8 oz
Lemon Zest and Juicefrom 1 whole lemon1
Chicken Stock½ cup
Extra Virgin Olive Oil1/3 cups
Saltto taste
Pepperto taste

Steps

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1
Chop the parsley and dice the provolone cheese into small pieces; add both to a large bowl.
2
Add the bread crumbs, grated parmesan, grated garlic, and the zest of the whole lemon (reserve the juice); mix the dry ingredients together first.
3
Season with a pinch of salt and pepper, then mix well.
4
Add the two well-drained cans of quartered artichokes to the bowl, along with the juice of the whole lemon.
5
Pour in the chicken stock and extra virgin olive oil, then mix everything together until the mixture resembles wet sand.
6
Transfer the mixture to an oiled baking dish (about a 9x13-inch or 2.5-quart size), and drizzle a little more oil on top.
7
Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
8
Remove the foil and continue baking uncovered for another 30 minutes until golden on top, then serve.

Stuffed Artichoke Casserole - Dump and Go Recipe

Ingredients

Steps

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