My first visit to New Orleans was in the fall of 1998. I studied for my undergrad degree at Spring Hill College in Mobile, Alabama. Go Badgers!!
My freshman year roommate brought me to her hometown of Metairie, Louisiana. There I tried my first ever stuffed artichoke, we spent at least an hour peeling off its leaves and scraping the artichoke meat and breading off. Amazing!
I’ve tried to bake my own stuffed artichokes over the years but it takes so much time and effort. This week I tried a recipe that gives all the flavor without all the cleanup! It makes a great addition to a holiday meal, it may even replace green bean casserole at my family dinner. The recipe can be found on the local Nola site, re-posting here:
Stuffed Artichoke Casserole
Makes 8-12 servings
3 (16.8 ounce) cans French-cut green beans, drained
2 (14 ounce) cans artichoke hearts, drained
2 cups Italian seasoned bread crumbs
8 ounces grated Parmesan cheese
8 ounces shredded mozzarella cheese
3-4 pods garlic, minced
1 medium onion, chopped
Salt and pepper to taste
1/2 cup olive oil
Preheat oven to 400 degrees. Drain the artichoke hearts and chop into pieces.
Pour the green beans, artichoke hearts, bread crumbs, cheeses, chopped onion and garlic, Parmesan cheese and mozzarella cheese into a 9- by-13-inch baking dish that has been coated with nonstick spray. Season with salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top and cover the dish with aluminum foil.
Bake for 30 minutes, then remove the foil and bake for another 15 minutes.
Note: I’d squeeze some fresh lemon juice on the casserole just before serving.
Try it, you’ll love it!