Golden Stuffed Artichoke Casserole

2 (14.5 oz) cans quartered artichokes, drained + chopped

1¼ cups breadcrumbs (reserve ½ cup for topping)

½ cup grated parmesan

¼ cup shredded mozzarella

8 oz sharp provolone, diced

¼ cup parsley, chopped

2 cloves garlic, grated

Zest + juice of 1 lemon

⅓ cup chicken stock

⅓ cup extra virgin olive oil

2 tbsp melted butter

Salt & pepper

1. Preheat oven to 375°F.
2. Pat artichokes dry and roughly chop.
3. In a bowl, mix artichokes, ¾ cup breadcrumbs, cheeses, parsley, garlic, lemon zest/juice
4. Stir in stock, olive oil, butter, and seasoning until moist but not soggy.
5. Transfer to an oiled baking dish.
6. Top with remaining ½ cup breadcrumbs + a drizzle of olive oil + extra parm.
7. Cover and bake 25–30 min.
8. Uncover and bake 20–25 min until golden and crispy.