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If you're craving something hearty yet elegant, this Stuffed Artichoke Casserole is your go-to dish. Packed with breadcrumbs, parmesan cheese, and a touch of garlic, it’s a flavor explosion that’s both comforting and sophisticated. Perfect for a family dinner or a special occasion, this recipe will have everyone asking for seconds. Let's dive into this deliciousness!
The name of the recipe: Stuffed Artichoke Casserole Recipe
Ingredients:
- 4 trimmed and cleaned artichokes
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup olive oil
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine breadcrumbs, parmesan cheese, olive oil, garlic, salt, and black pepper.
- Stuff the artichokes with the breadcrumb mixture.
- Place the stuffed artichokes in a baking dish and cover with foil.
- Bake for 40 minutes, then remove the foil and bake for an additional 10 minutes until golden brown.
- Serve hot and enjoy!
What You Will Need
Read more: Artichoke Stew Recipe
What you will need to make stuffed artichoke casserole
- Artichokes: These form the base, providing a unique, earthy flavor and a tender texture that pairs well with the stuffing.
- Breadcrumbs: They add a crunchy texture and help bind the stuffing together, absorbing flavors from the other ingredients.
- Parmesan cheese: This adds a salty, nutty flavor that enhances the overall taste, making the dish richer and more savory.
- Olive oil: It keeps the stuffing moist, adds a subtle fruity flavor, and helps the top brown nicely.
- Garlic: Provides a pungent, aromatic kick that elevates the flavor profile, making the dish more complex and delicious.
Tools and Instruments Needed
What tools/instruments will be needed to make Stuffed Artichoke Casserole
- Mixing bowl: Essential for combining breadcrumbs, parmesan, olive oil, garlic, salt, and pepper into a uniform stuffing mixture.
- Baking dish: Holds the stuffed artichokes securely while baking, ensuring even cooking and browning.
- Foil: Covers the baking dish initially to trap steam, making the artichokes tender before browning.
- Knife: Necessary for trimming and cleaning the artichokes, preparing them for stuffing.
- Oven: Bakes the stuffed artichokes to perfection, providing the required heat for cooking and browning.
Stuffed Artichoke Casserole
A delicious casserole made with stuffed artichokes, perfect for a cozy dinner.
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Ingredients:
Main Ingredients
- 4 artichokes trimmed and cleaned
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine breadcrumbs, Parmesan cheese, olive oil, garlic, salt, and black pepper.
- Stuff the artichokes with the breadcrumb mixture.
- Place the stuffed artichokes in a baking dish and cover with foil.
- Bake for 40 minutes, then remove the foil and bake for an additional 10 minutes until golden brown.
- Serve hot and enjoy!
Notes:
This casserole is a great way to enjoy artichokes in a comforting dish.
Read more: Spinach Artichoke Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 400mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the artichokes and stuffing mixture as directed.
- Stuff the artichokes but don't bake them.
- Cover the dish tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
Freezing Instructions
- Follow the make-ahead steps.
- Wrap each stuffed artichoke individually in plastic wrap.
- Place wrapped artichokes in a freezer-safe container or bag.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake as directed, adding an extra 10 minutes to the covered baking time.
Using fresh artichokes instead of canned ones gives the dish a more robust flavor and better texture.
Frequently Asked Questions
FAQ:
How do I clean artichokes?
Trim the tough outer leaves, cut off the top third, and remove the stem. Rinse under cold water.
Can I use canned artichokes?
Yes, but fresh ones give better flavor and texture.
What can I substitute for parmesan cheese?
Pecorino Romano or Asiago work well.
How do I know when the artichokes are done?
They should be tender when pierced with a fork and the stuffing golden brown.
Can I make this dish ahead of time?
Yes, prepare and refrigerate, then bake when ready to serve.
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