Stuffed Artichoke Casserole

Let me show you how I make this delicious stuffed artichoke casserole. So if you love a stuffed artichoke, which is very common around Easter, you will love this. It has all of the flavor of stuffed artichokes without the fuss. So easy, so delicious. You will love it. I've been making this recipe for years and it's been a family favorite. You're going to start off by chopping tons of parsley. Pop that into a bowl. I love to use sharp provolone for this. I just feel like you get such good strong flavor, but you could use something mild like a cheddar or a mozzarella instead. Add that to a bowl as well. I like to chop everything into like little dice size pieces and add that to a bowl. And to that I'm going to add some breadcrumbs, lots of grated parm, a couple of cloves of garlic, grated. And then I come in here with the zest of a whole lemon. We're going to use the juice as well, but for now you just need a zest because I like to mix the dry ingredients kind of together before I add the liquid. Then you're going to add a good pinch of salt, a good pinch of pepper, mix all of this together. And now you're going to take two cans of artichoke hearts or like artichoke quarters, not in a marinade, just in water, and just make sure you drain them really well. Add them directly to the bowl along with the juice of the full lemon that we zested. You want the juice of the whole lemon and you're going to come in with a little bit of chicken stock. This really helps use a little less oil and just kind of give your breading a tenderness. And it's so delicious. You only need about a half a cup of stock to a third of a cup of extra virgin olive oil and mix it all together until the mixture resembles like a wet sand. You're going to come in here with a roasting dish or a baking dish. This is the equivalent of a little bit smaller than a 9x13. It's an oval shape, but a 9x13 should work great or like two and a half quart size roasting dish, baking dish will work fine. Drizzle a little bit more oil on top. And I ran out of foil on this particular day. So I just took one of my foil pans upside down. This works great by the way. And then just make sure to kind of like, you know, push it down to fit and pop this into a 375 oven covered for 30 minutes and uncovered for another 30 minutes until it looks like this. It is so good. You will love it. The recipes in the description and I hope that you make it. I hope that you enjoy.