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Italian Artichoke Casserole

yield: 4 total time: 60 minutes
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Ingredients

  • 12 ounces frozen artichoke hearts or so fresh
  • 1 lemon zested and cut in half
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons minced fresh parsley
  • 1 pinch dried oregano
  • 3 cloves garlic minced
  • 2 tablespoons grated Pecorino Romano cheese + more to finish
  • 2 tablespoons grated Parmigiano Reggiano cheese
  • 1/4 teaspoon kosher salt I used Diamond Crystal + more to taste
  • 12 fresh cracked black pepper turns
  • 3 tablespoons olive oil
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