Prep 5 mins
Cook 20 mins
A friend gave me this recipe and my son devoured almost the entire thing. It's delicious hot or cold, with tortilla chips or hot garlic bread.
- 1 (14 ounce) can artichoke hearts, drained
- 1 (7 ounce) can pitted black olives, Drained
- 1 (7 ounce) can button mushrooms, drained
- 1 cup seasoned bread crumbs
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 cup olive oil
- 1⁄4 cup white vinegar
- 1⁄2 teaspoon garlic powder
- oregano, to taste
- basil, to taste
- pepper, to taste
- Preheat oven to 450 degrees.
- in a large, ovenproof casserole dish combine all ingredients.
- mix well.
- cover and bake for about 20 minutes.
- Serve hot or cold with Hot garlic bread, pita wedges or tortilla chips.
I'm not sure if I should be putting stars or not, because I switched a few things up, but this was a pleasant surprise! Also, I didn't have any milk, so all the quiche ideas were out, so basically this recipe was awesome. I subbed 10 oz. frozen chopped spinach (thawed and drained) for the olives, and tripled the garlic powder. I used 1 tsp. each of basil and oregano. I also added 1 tsp. onion powder and about 2 tsp. dried parsley flakes. I mixed the dry stuff (breadcrumbs/seasonings) in a separate bowl, then once all the veggies were coated with oil/vinegar, I poured all the dry stuff in and mixed it in, then it looked more...normal. Haha My friend and I thought the vinegar added a perfect zing, like lemon juice would have. Thanks for posting this!
This was GREAT!!! I used it as a "stuffing" alongside grilled boneless chicken thighs that were seasoned with greek seasoning. I used about half of a can of sliced black olives instead of whole olives and coarsley chopped the artichokes. For seasoning I used a liberal amount of Italian Blend Spice Mix . There was NOT one bite left. My friend who is half Scillian proclaimed she thinks she found a stuffing her picky children will eat. I was very disappointed there were no leftovers for my lunch the next day, and I vowed to make it again very soon!
I'm giving this a four because the flavour was very good. Not sure what I might have done wrong but it was a bit on the dry side and while very tasty on bread, would be difficult to eat with tortilla chips. I used a white wine vinegar from a Winery because when I went to the cupboard, my son had used up the white vinegar for some experiment....was a wonderful flavour with the artichokes though. I'll make again but maybe add more cheese? I'm thinking it would make a nice appetizer to serve to guests when dinner is going to be awhile yet. Also, I'm thinking artichokes will go into my savory turkey stuffing next Christmas! Would be very nice as a side to a chicken breast.