Passionate, lifelong New Orleans chef brings Louisiana history into dishes _lowres

Advocate staff photo by JOHN McCUSKER -- Maureen Detweiler's Heart of Artichoke Casserole.

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.