Do you have crazy love for stuffed artichokes like I do? They’re one of my favorite things to eat. Sometimes, though, you just don’t have the patience to make them…or you can’t find decent artichokes if they’re out of season…or you’d rather not spend the time eating them and making a big mess.
If any of those are the case, you need to bookmark or pin this recipe now. This way you’ll always have it for safe keeping, and you’ll be able to fulfill your stuffed artichoke craving very easily.
We tried this for the first time this past Christmas Eve, in place of another side dish we usually make, and it was a HUGE hit!
It’s pretty sloppy looking, but SO delicious. Trust me.
Oh, and it’s far from low cal, so all of you New Year dieters might want to skip this one…just save it for February 🙂
1/2 cup (1 stick) butter
4 cans artichoke hearts, drained and slightly chopped
1 package (10 ounces) mushrooms, sliced
2 tablespoons fresh garlic
1/2 cup grated pecorino romano cheese
3/4 cup chopped fresh parsley
1 teaspoon oregano
2 cups Italian bread crumbs
1/4 cup extra virgin olive oil
Preheat oven to 350 degrees. Melt butter in large pan, then add mushrooms and garlic and saute. Add artichokes and stir to combine.
Mix parsley, oregano, cheese and bread crumbs in a bowl and add to pan. Stir together. Pour mixture into baking pan and drizzle olive oil on top. Bake for about 45 minutes.