Stuffed artichoke casserole

This recipe, courtesy of one of my culinary sisters, is one of the weirdest recipes I make. I KNOW it looks odd, but trust me it’s an easy, delicious, healthy pantry dish. It’s also one of my favorite go-to recipes when I need a veggie side and don’t have anything in the veggie drawer or in the garden.

2 cans french-style green beans, drained and rinsed

2 cans Hearts of artichoke (in water), cut in quarters

1 large onion, chopped

5 cloves garlic, minced

1 lemon, juiced and zested

1/4 C water

1/4 cup olive oil

1 1/2 C.  bread crumbs

1 cup parmesan  (3/4 for recipe and 1/4 for sprinkling on top)

1 teaspoon dried thyme

1 teaspoon Tony C’s cajun seasoning

salt and pepper to taste

  1. Saute onions in oil. When soft, add  garlic, Tony’s and thyme. Cook for one minute, until fragrant.
  2. Add  green beans to onion and mash it up finely with a fork
  3. Add bread crumbs, 3/4 C cheese and  artichoke. Once mixed, stir in water, lemon juice and zest.
  4. Season to taste with salt and pepper and pour into pyrex or similar casserole dish (I use an old oval one)
  5. Cover with foil and cook 1/2 hour @ 350
  6. Remove from oven, uncover, sprinkle with cheese and cook until top is browned, about 10 min

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