Hearts of Artichoke Casserole
Serves 8. Recipe is from Maureen Detweiler, of New Orleans.
32 ounces hearts of artichokes, jar or canned (packed in water)
1 cup finely chopped onion
½ cup olive oil
2 tablespoons minced garlic
¼ cup butter
1½ cups bread crumbs
1 teaspoon dried oregano
1½ cups grated Parmesan cheese, divided
1 cup mayonnaise
1 teaspoon dried parsley
1. Preheat oven to 350 F.
2. Drain artichoke hearts very well with paper towels and cut them into quarters. Place cut side up in a shallow 9-by-13-inch baking dish or gratin dish. Set aside.
3. In a large skillet, lightly brown onion in olive oil. Add garlic, butter, bread crumbs and oregano. Stir until bread crumbs are lightly toasted. Cool slightly. Add ½ cup Parmesan cheese and mix well.
4. Spoon mixture evenly over artichoke hearts and press it down lightly.
5. In a small bowl, blend remaining 1 cup Parmesan cheese with mayonnaise and parsley. Spoon evenly over bread crumb mixture. Bake for 20 minutes.