Want to enjoy traditional Sicilian stuffed artichokes without all the work? Or when artichokes are not in season. Well, here is s recipe that gives you all the flavors of stuffed artichokes in an easy casserole. Easy to make, loaded with flavor and all you need is a mixing bowl and small casserole dish.

I grew up enjoying my grandmothers stuffed artichokes, you can find my original recipe on this link. My mother made them the same way and that is how I make them. But sometimes you just want to enjoy that great flavor and not go through all that work. It is a labor of love. I have a similar hack for arancini, the traditional Sicilian rice ball. That is also a labor of love. But I made the rice ball into a rice ball casserole and saved a tremendous amount of work. The original is always better but sometimes you just have to make a trade off for the convenience.

Stuffed Artichoke Casserole

• 3 tablespoons chopped fresh parsley
• 1/2 a wedge of sharp provolone cut into small cubes
• 1 cup of Italian flavored bread crumbs, or more for taste
• 3 heaping tablespoons of Pecorino Romano cheese, grated
• 3 heaping tablespoons of Parmigiano Reggiano cheese, grated
• 1 large clove of garlic, grated
• I tablespoon of lemon zest
• Juice of 1 lemon
• 1 cup of chicken broth
• 1/4 cup extra virgin olive oil, plus more for drizzle
• 2 14 ounce cans of quartered artichokes packed in water and salt, drained and rinsed
• Salt and pepper to taste.

Mix all the above ingredients in a large mixing bowl. Mix well until everything is well incorporated. Add more breadcrumbs if everything is not coated.

Place mixture in a buttered 11″x7″ casserole dish. Drizzle with extra virgin olive oil.

Cover and bake in a pre heated 375 degree oven for 30 minutes. Uncover (the aroma is amazing) and baked for another 30 minutes until the top is golden brown.

Allow to rest for 10 minutes and serve. Makes a great side dish for any seafood or poultry.