This baked artichoke casserole has been a family favorite for close to a decade. Busy Baker 🍞 loves to see it on the menu for either Thanksgiving or Christmas, and in recent years she has made it herself. This amazing baked artichoke casserole requires some prep time, but the end result is well worth the effort.
I encourage you to do most of the prep work ahead of time, so you can assemble this in a flash on Thanksgiving 🍂 or Christmas🎄. The day before the big event, recruit a kitchen helper or two, and assign them specific jobs like grating cheese, juicing lemons, and making breadcrumbs. Not only will this make your job easier, it will make cooking for the holidays more fun. ☺ One last thing: this tastes fantastic the next day, so plan for leftovers! If you are looking for other side dish ideas to complete your holiday menu, check out our other terrific side dish recipes for Thanksgiving and Christmas.
This artichoke casserole is famous in our family for its delicious flavor of marinated artichokes and herbed breadcrumb topping. It’s perfect as a side dish for Thanksgiving or Christmas!
For the Casserole
- 1 1/2 cups coarse breadcrumbs, from several slices of French bread
- 1/4 cup fresh parsley, chopped
- 1/3 cup Parmesan cheese, freshly grated (reserve some for garnish)
- 1/4 cup Romano cheese, freshly grated
- 1/4 cup Asagio cheese, freshly grated
- 1 teaspoon rosemary
- 1 teaspoon marjoram
- 1 teaspoon thyme
- 1 teaspoon savory
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 36 ounces marinated artichoke hearts, drained
For the Dressing & Garnish
- 2/3 cup olive oil
- 1/4 cup lemon juice, freshly squeezed (from 2 lemons)
- 2 teaspoons lemon zest (reserve half for garnish)
- 2 large garlic cloves, minced
- 1 fresh parsley sprig (for garnish)
Preparing the Casserole
- Make the breadcrumbs in a blender or food processor. Have a variety of sizes of crumbs, but keep them fairly coarse. Pour the crumbs into a medium bowl.
- Wash and chop the parsley, grate the three cheeses, and add them to the breadcrumbs.
- In a small bowl, measure out the 6 spices and mix them together. Crush them with a mortar and pestle until the rosemary and thyme are smaller. Add the spices to the breadcrumbs and mix well.
- Lightly oil an 8-cup baking dish. Drain the artichokes and place them in a single layer. Pour the breadcrumb mixture over the top, and press it into the cracks.
Making the Dressing
- Zest one lemon, setting half of the zest aside for garnishing later, then juice both lemons. Mince the garlic.
- In a medium bowl, whisk together the olive oil, lemon juice, garlic and half of the lemon zest.
- Pour the dressing evenly over the breadcrumbs and artichokes.
Baking the Casserole
- Cover the dish with aluminum foil. Make for 30 minutes at 325 F, then uncover it and bake for another 20 minutes at 375 F. The breadcrumbs should be golden brown.
- Garnish with reserved lemon zest, a sprinkle of freshly grated parmesan, and a sprig of parsley.
- Serve warm.
- This tastes wonderful the next day as leftovers.
- Don’t double the oil mixture, as the casserole will end up too greasy.