This recipe was originally published on November 9, 2017.
This baked artichoke casserole has been a family favorite for over a decade. My girls love to see it on the menu for either Thanksgiving or Christmas. Trust me, it's. that. good.
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- Artichokes: marinated in a jar
- Hard cheeses: Parmesan, Romano, Asiago
- Dried spices: rosemary, marjoram, thyme, savory, salt, and black pepper
- Breadcrumbs: use French bread to make your own breadcrumbs
- Dressing: olive oil, garlic, lemon juice, and zest
Are artichoke hearts healthy for you?
Artichoke hearts are high in vitamins 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.
How many calories are in one serving?
To figure out the calories for one serving, we divided this casserole into 8 portions. Based on this information, one serving size is 225 calories and has 5.7g of carbohydrates. For more nutritional information, scroll to the bottom of our recipe card.
Why are artichokes called that?
Fresh artichokes have purple leaves and the fuzzy bristly thistle choke inside them. You'll want to remove these.
The choke is in the center at the base of the artichoke. Just scrap out the choke with a metal spoon and discard. The choke sort of looks like white fiber, and since it isn't edible, you will definitely choke on it, thus the name.
How do you cut this vegetable?
This recipe calls for marinated artichoke hearts, so the artichoke hearts aren't whole, but quartered. If you want to use whole canned artichoke hearts, they will be whole.
To cut a whole canned artichoke, start by cutting it lengthwise, then cut in half to make quarters. For this recipe, cut the quarters in half again to make bite-sized pieces.
What can I do with a jar of artichoke hearts?
For years, I have enjoyed eating marinated artichoke hearts. They taste amazing in this casserole, but here are some other suggestions.
- Spinach Dip: chop them up and stir them in.
- Pizza: a great topping idea.
- Baked Fish: browned butter, capers, and artichoke hearts poured over baked fish.
Can I make this recipe ahead of time?
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 or two before the big event, recruit a kitchen helper, and assign her a specific job like grating cheese, zesting and juicing lemons, and making breadcrumbs. Not only will this make your job easier, it will make cooking for the holidays more fun.
How do you store leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. I doubt that it will last that long. The leftovers taste fantastic, so they will probably be gone the next day, if you don't have someone raiding your fridge during the night.
How to Make
Gather all the ingredients for the casserole. Make the breadcrumbs, grate the cheeses, measure out the spices, chop the fresh parsley, and drain the marinated artichoke hearts.
Round up the ingredients for the dressing. Start the prep work by mincing the garlic, zesting and juicing a lemon, and measuring the olive oil.
Combine the breadcrumbs, the three cheeses (Parmesan, Romano, and Asiago), and the freshly chopped parsley.
Place the spices (rosemary, marjoram, thyme, savory, salt, and black pepper) in a marble bowl, called a mortar.
Using a pestle, grind the spices smaller, especially the rosemary and the thyme.
Add the dried spices to the bowl of breadcrumbs, cheese, and parsley.
Mix the breadcrumbs, cheese, and spices with a large wooden spoon.
Preheat the oven to 325 F. Prepare the baking dish by brushing olive oil on it.
Place the marinated artichoke hearts in the bottom of the baking dish.
Sprinkle the breadcrumb mixture on top of the marinated artichoke hearts. Press the mixture down so it gets into all the little cracks.
Whisk together the dressing ingredients (olive oil, lemon juice, lemon zest, and minced garlic) in a small bowl.
Pour the dressing all over the breadcrumb mixture and artichokes. This will make the breadcrumbs taste amazing and will help enhance the color when baked.
Cover your baking dish tightly with foil and then bake in a 325 F oven for 30 minutes.
Turn up the heat to 375 F. Uncover the baking dish and let the casserole bake until it's a nice golden brown color. This should take roughly 20 more minutes.
Garnish with the reserved lemon zest, a sprinkle of lemon zest, and a sprig of parsley. Serve while still warm, making sure to scoop it out carefully so each guest gets some of the delicious crunchy topping.
- Want to make this a main course dish? Add cooked cubed chicken.
- Like leftovers? This tastes amazing the next day, so make sure to save some leftovers.
- 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.
- Marble Mortar and Pestle: this convenient set is great for crushing spices.
- Set of 2 Pastry Brushes: easily grease pans with these natural-hair brushes.
- Oval Glass Baking Dish: this large dish is the perfect size for this casserole.
- Set of 3 Whisks: these sturdy stainless steel whisks come in three sizes.
- Marinated Artichokes: artichokes add wonderful flavor to this casserole.
Looking for other holiday-worthy vegetable side dishes?
- Roasted Sweet Potatoes with Cranberries
- Healthy Green Beans with Bacon and Mushrooms
- Cheesy Corn Casserole
The pleasure of a 5 star review would be greatly appreciate.Print
Brooke's baked artichoke hearts is an easy recipe that is perfect for dinner during the holidays. Reap all the great health benefits by baking this Italian side dish in the oven. It's made with artichoke hearts, Parmesan, garlic, lemon, olive oil, bread crumbs and spices. You won't want to miss out on this addictive family favorite.
For the Casserole
- 1 ½ cups coarse breadcrumbs (57g)
- ¼ cup fresh parsley, chopped (10g)
- ⅓ cup Parmesan cheese, freshly grated (reserve some for garnish; 17g)
- ¼ cup Romano cheese, freshly grated (17g)
- ¼ cup Asiago cheese, freshly grated (17g)
- 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 (611g)
For the Dressing & Garnish
- ⅔ cup olive oil (155 ml)
- ¼ cup freshly squeezed lemon juice (from 2 lemons; 60 ml)
- 2 teaspoons lemon zest (reserve half for garnish)
- 1 tablespoon garlic, minced
- 1 fresh parsley sprig (for garnish)
- Make the breadcrumbs. 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.
- Grind the spices. Crush the six spices with a mortar and pestle until the rosemary and thyme are smaller.
- Mix up the topping. Add the chopped parsley, the grated cheeses, and the ground spices to the breadcrumbs and mix well.
- Assemble the casserole. 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.
- Make the dressing. 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.
- Bake the casserole. 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.
- Garnish and serve. Sprinkle the reserved lemon zest, a sprinkle of freshly grated parmesan, and a sprig of parsley on top of the casserole. Serve warm.
- Make sure to save some leftovers as this tastes amazing the next day.
- Doubling the oil in the dressing, will make the dish too oily.
- Make the casserole an inch thick for the best results.
- Using a blender or food processor, make homemade bread crumbs of different sizes by making two batches - one coarser than the first.
- Category: Side Dish
- Method: Baked
- Cuisine: American
Keywords: artichoke heart recipes, baked artichoke hearts