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Baked Artichoke Casserole

2 reviews
Servings 4 Prep Time 20 min Cook Time 40 min


2 med. size Tomatoes, sliced
2 Tablespoons Olive Oil
a little Cheese - Mozzarella, sliced
2 Tablespoons Lemon Juice
2 Artichokes
2 Onions, sliced thick
1 t Seasoning - Italian


Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut

off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with

lemon juice to prevent discoloration; set aside.

Saute onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish

with lid or foil. Bake at 375?Ǭ?F for 40 minutes.

Rate this recipe


here is something crazy... i swopped the artichokes with cabbage and turned it into a meal for 8! i know.. naughty me.. BUT i had nothing else and i didn't have time to go buy artichokes. FYI. Great recipe


WONDERFUL! I didn't have the slices of cheese so I used some grated and since we're watching our waistlines I used a bit less than called for but it was still fabulous! I have also made this with canned artichoke (not marinated) and it's just as good and actually a lot easier.