I have a recipe for an artichoke casserole which says to cover the dish with parchment paper and then cover that with aluminum foil before baking. I have always followed those instructions; but I never been sure why both are required and wonder if both are necessary. Is it because of the worry of leaching of aluminum from the foil due to high lemon juice content of the casserole? I have thought maybe the purpose of the foil was to secure the parchment, which would otherwise be likely to slide out of place and not keep the dish completely covered during baking. If that is the purpose of the foil, is there another way to secure the parchment to the casserole dish?

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