Noreen's Kitchen

Artichoke Heart Casserole

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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!

WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!

Ingredients

3 boxes frozen artichoke hearts, thawed

2 tablespoons olive oil for pan

2 cups seasoned stuffing cubes

1/4 cup dried parsley

1 tablespoon Italian seasoning

3/4 cup parmesan cheese, grated

2 cloves garlic, minced

2/3 cup olive oil

1/2 cup lemon juice

zest from one lemon

Step by Step Instructions

Preheat oven to 350 degrees

Place 2 tablespoons of olive oil in the bottom of a 9 x 13 inch baking dish and brush to coat. Set aside.

Place thawed artichoke hearts in the baking dish and set aside.

Make the topping by combining the stuffing cubes, dried parsley, Italian seasoning and parmesan cheese in a bowl.

Mix well making sure all the ingredients are well distributed.

Make the dressing in a bowl or large measuring cup by combining the olive oil, lemon juice, lemon zest and minced garlic. Whisk together until well combined.

Sprinkle the stuffing cube mixture over the top of the artichoke hearts evenly.

Pour the dressing on top of the stuffing mixture and press down with your spoon to help it get absorbed.

Bake for 30 to 45 minutes until browned and bubbly.

Remove from oven and allow to cool for 10 minutes before serving!

Enjoy!