Searching for a simple yet delightful side dish ideal for holiday gatherings? Consider our stuffed artichoke casserole. Not only is it incredibly tasty, but it also offers some great health benefits that your friends and family will appreciate.
If you are looking for other holiday side dishes, try our green beans and mushrooms or our cranberry orange relish recipe.
Why This Recipe Works
- To save time and increase the flavor, we use marinated artichokes that are drained.
- To maximize the flavor, we use a blend of freshly grated hard cheeses: Parmesan, Romano and Asiago.
- Our special blend of six key spices makes this artichoke casserole flavorful. We use a spice grinder or mortar and pestle to grind the rosemary.
- We use day old French bread to make the breadcrumbs in two different sizes: regular and coarse.
- Our homemade dressing will make the breadcrumbs that top the stuffed artichoke casserole taste amazing and will help enhance the color when baked.
- This stuffed artichoke casserole cooks at two different temperatures: one to cook and one to brown.
Ingredients
Our stuffed artichoke casserole takes pantry staples. Let's talk about some of the key ingredients.
- Artichokes: We used marinated artichokes in a jar, but ones packed in brine will also work.
- Hard cheeses: We use three different hard cheeses: Parmesan, Romano and Asiago.
- Dried spices: We use four key spices: rosemary, marjoram, thyme, and savory, along with salt, and black pepper. Savory is harder to find, so check a more upscale grocery store like Harris Teeter or purchase online.
- Breadcrumbs: We use day old French bread to make the coarse breadcrumbs.
- Dressing: We used a good quality olive oil, garlic, freshly squeezed lemon juice, and lemon zest.
See recipe card for full information on ingredients and quantities.
How to Make Artichoke Casserole
Gather all the ingredients to make stuffed artichoke casserole. Brush olive oil on your class dish so the casserole doesn't stick.
- Grind the dried spices finer with a mortar and pestle or in a spice grinder. (image 1)
- Add the dried spices to the bowl of breadcrumbs, cheese, and fresh parsley and stir to combine. (image 2)
- Place the chopped marinated artichoke hearts in the bottom of the baking dish. (image 3)
- Sprinkle the breadcrumb mixture on top of the artichoke hearts, then pack it down lightly. (image 4)
- Whisk together the dressing ingredients and pour it all over the breadcrumb mixture and artichokes. This will make the breadcrumbs taste amazing and will help enhance the color when baked. (image 5)
- Cover the baking dish tightly with foil and then bake in a 325°F oven for 30 minutes. Turn up the heat to 375°F, uncover, and bake until it's golden brown, about 20 minutes. (image 6)
- Garnish the stuffed artichoke casserole with a sprinkle of lemon zest, and fresh parsley. Serve this casserole while still warm, making sure to scoop it out carefully so each guest gets some of the delicious crunchy topping. (image 7)
Recipe FAQs
Artichoke hearts are high in vitamins A, C, and K, magnesium, and potassium. They are rich in antioxidants and high in fiber. If you are using canned or jarred artichokes, you'll want to check the sodium content.
If they are unopened, and properly stored, jarred marinated artichokes should last 3 to 5 years. When they go on sale, stock up then you can whip this up when the cravings hit.
They taste amazing by themselves, but you can also use them in spinach dip. Just chop them up and stir them in. They are also a great topping for pizza. To use marinated artichokes on top of baked fish, brown some butter and stir in the capers, and artichoke hearts then pour it over the baked fish.
Make Ahead: Most of the prep work can be done ahead of time, so you can assemble this in a flash.
Leftovers: Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze any leftovers in a freezer container for up to 1 month. Thaw in the fridge overnight and reheat in the oven at 325°F until heated through.
Serve
Wondering what you can serve with stuffed artichoke casserole? Here are some options:
- Salad: A simple green salad, like our kale crunch salad, can be a perfect complement to the rich flavors of the casserole. Our marinated tomato olive salad would also taste amazing.
- Roasted vegetables: Roasted vegetables can add some color and nutrition to your meal. Try our roasted acorn squash and our roasted sweet potatoes with cranberries.
- Bread: Freshly baked bread can be a great addition. Try our Hawaiian sweet rolls or our pumpkin dinner rolls.
If you're looking for other mouthwatering casseroles to serve with this one, you'll definitely want to try our recipes for corn casserole, unstuffed cabbage casserole, and Southern cheese grits casserole.
Expert Tips
- Don't double the oil in the dressing, it will make the dish too oily.
- Looking for the best results? Make the casserole an inch thick.
- Use homemade bread crumbs of different sizes. They're easy to make using a blender or food processor.
- Using a disposable foil baking tray? Support it with heated cookie tray when baking it.
- Want protein? Add cooked cubed chicken or turkey.
Other Holiday Foods You'll Love
Recipe
Stuffed Artichoke Casserole
Ingredients
For the Casserole
- 1 ½ cups coarse breadcrumbs
- ¼ cup fresh parsley, chopped
- ⅓ cup Parmesan cheese, freshly grated (reserve some for garnish)
- ¼ cup Romano cheese, freshly grated
- ¼ cup Asiago cheese, freshly grated
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground savory
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 36 ounces marinated artichoke hearts, drained and roughly chopped
For the Dressing & Garnish
- ⅔ cup olive oil
- ¼ cup freshly squeezed lemon juice, from 2 lemons
- 2 teaspoons lemon zest, reserve half for garnish
- 1 tablespoon garlic, minced
- 1 fresh parsley sprig, for garnish
Instructions
- Tear the crusts off of some white bread, rip the bread into chunks, and chop them smaller in a blender or food processor. Have a variety of sizes of crumbs, but keep them fairly coarse.
- Crush the six spices with a mortar and pestle or a spice grinder until the rosemary and thyme are smaller.
- Add the chopped parsley, the grated cheeses, and the ground spices to the breadcrumbs and mix well.
- Lightly oil a glass baking dish. Drain and coarsely chop the marinated artichokes, then spread them in a single layer in the dish. Pour the breadcrumb mixture over the top, and press it into the cracks with your hand.
- Whisk together the olive oil, lemon juice, garlic, and half of the lemon zest. Reserve the rest of the lemon zest for garnish. Pour the dressing evenly over the breadcrumbs and artichokes.
- Cover the dish with aluminum foil. Bake for 30 minutes at 325°F, then uncover it and bake for another 20 minutes at 375°F. The breadcrumbs should be golden brown.
- Sprinkle the reserved lemon zest, a sprinkle of freshly grated parmesan, and a sprig of parsley on top of the casserole. Serve warm.
Video
Notes
- Don't double the oil for the dressing. It makes the dish too oily.
- Make the casserole an inch thick for the best results.
- Use a mixture of coarse and finer breadcrumbs for a great texture.
- If you want to add protein, try cooked, cubed chicken or turkey.
- If using a disposable foil baking dish, put a heated cookie sheet underneath for support.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
The artichokes are soft and the spices add flavor to this Thanksgiving dish. This is definitely my favorite casserole!
Emma
Thank you, Beth! This artichoke casserole is one of my favorite side dishes at Thanksgiving, too.
Alex
I can taste the garlic and cheese. 🧄🧀 I really like the crunchy breadcrumbs on top of the casserole, and the vinegary marinated artichokes. 🍞 This is so delicious that I like to eat it every year at Thanksgiving! 😋
Emma
Thank you, Alex! This artichoke casserole is one of my favorite holiday side dishes; the flavors and textures are so great together.