Prep 10 mins
Cook 30 mins
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
- 2 cans whole artichoke hearts (in water)
- 2 lbs fresh mushrooms (sliced)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup olive oil
- 1 cup flavored breadcrumbs
- 1⁄4 cup parmesan cheese
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
this just didn't do it for us. I followed the directions exactly and was very disapointed. will not be making this again.
I did not have seasoned breadcrumbs, so added some thyme, which I think works very well with mushrooms. Leftovers went into an awesome omelet the next morning.Definitely better the second day.
This was a really great side dish! I used a 50/50 mixture of regular and seasoned bread crumbs and baby portabellas for the mushrooms! I would also recommend making this dish a day in advance since it really does taste better as it sits!