Stuffed artichoke casserole

Chop a lot of parsley and put it in a bowl; dice the sharp provolone into small pieces and add.

Add breadcrumbs, grated parm, two grated garlic cloves and the zest of a lemon, a good pinch each of salt and pepper; mix the dry ingredients.

Drain two cans of artichoke hearts well and add them with the juice of the zested lemon.

Add about half a cup of chicken stock and a third of a cup of extra virgin olive oil and mix until it resembles wet sand.

Transfer to a roasting or baking dish, drizzle with a little more oil and cover (an upturned foil pan works).

Bake at 375 covered for 30 minutes.

Uncover and bake another 30 minutes.