In The Kitchen

Artichoke Casserole

IT’S THE MOST WONDERFUL time of the year again when we come close to family and friends. We all agree holidays bring joy, laughter, tears, stress, or even a disagreement or two around the table. My hope is you will embrace the moments this holiday and let love rule, no matter our differences. Let’s remember how precious each of us is, even with our flaws and imperfections!

Today, I am sharing a delightful, delicious, cheesy Italian dish I created in 1984. Thanks to my mom, Rachel, who recorded this family recipe. This artichoke casserole is a spin on the very popular stuffed whole artichoke that is available on hundreds of New Orleans menus and local grocers.

ARTICHOKE CASSEROLE

Chop 3 cans of artichoke hearts

Chop 1 small jar of marinated artichokes

Grate 1 small pack of Romano cheese

Grate 1 small pack of Parmesan cheese

1 small pack of shredded Mozzarella cheese (save ½ to sprinkle on top) 2 cups of Italian breadcrumbs

Chop ¼ cup of fresh parsley

1 cup of olive oil

Whisk 2 eggs

Chop 4 green onions

Chop ½ of a small onion

5 chopped garlic cloves

Lemon juice off ½ lemon

¼ tsp of thyme, Pepper if desired; no salt needed

Mix all the ingredients together and place in a pan greased with olive oil. Cover with foil and bake for 45 minutes at 350 degrees. Remove the foil in the last ten minutes to allow mozzarella topping to brown.

Please don’t be surprised if your family asks you to make this dish at all your holiday celebrations!