• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Fall Recipes
  • Recipe Index
  • About Us
  • Shop
  • Services
  • Contact
×
Home » Veggie Side Dish Recipes

Stuffed Artichoke Casserole

Published: Nov 19, 2021 by Brooke Fajcz · This post may contain affiliate links, which can earn us a commission.

452 shares
  • 22
Jump to Recipe

Looking for an easy side dish that's perfect for the holidays? Try 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.

plate of stuffed artichoke casserole

Jump to:
  • Why This Recipe Works
  • Ingredients
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Expert Tips
  • Other Holiday Foods You'll Love
  • Recipe
  • Comments

Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.

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

glass bowls of ingredients for artichoke casserole

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.

If you're looking for other tasty casserole recipes, you'll want to check out our cheesy corn casserole and our cheesy hashbrown casserole.

How to Make

Gather all the ingredients to make stuffed artichoke casserole.

crushing the dried spices and mixing together the topping
  1. Grind the dried spices finer with a mortar and pestle or in a spice grinder.

2. Add the dried spices to the bowl of breadcrumbs, cheese, and fresh parsley and stir to combine.

the artichokes in a casserole dish topped with breadcrumbs

3. Place the chopped marinated artichoke hearts in the bottom of the baking dish.

4. Sprinkle the breadcrumb mixture on top of the artichoke hearts, then pack it down lightly.

person pouring the dressing over the casserole and baking it

5. 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.

6. 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.

person holding a spoonful of stuffed artichoke casserole

7. 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.

Recipe FAQs

Are artichoke hearts healthy for you?

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.

Do jarred marinated artichokes go bad?

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.

What can I do with a jar of marinated artichoke hearts?

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.

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, cheesy hashbrown casserole, and Southern cheese grits casserole.

Store

  • 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.

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

  • two glasses of ginger beer mocktail.
    Ginger Beer Mocktail
  • bowl of mashed potatoes
    Sour Cream Mashed Potatoes
  • turkey stuffing in a glass dish
    Grandma's Bread Stuffing Recipe
  • person eating a forkful of Chick-fil-A mac and cheese
    Chick-fil-A Mac and Cheese Recipe

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

plate of artichoke casserole with two forks

Stuffed Artichoke Casserole

Stuffed artichoke casserole is an easy recipe that is perfect for dinner during the holidays.  This oven baked Italian dish is made with artichoke hearts, Parmesan, garlic, lemon, olive oil, bread crumbs and spices.  You won't want to miss out on this family favorite!
5 from 3 votes
Print Pin FavoriteSaved! Rate
Course: Side Dish
Cuisine: American
Prep Time: 40 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8 servings
Calories: 425kcal
Author: Brooke & Emma

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.

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

Calories: 425kcal (21%)Carbohydrates: 23g (8%)Protein: 8g (16%)Fat: 33g (51%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 8mg (3%)Sodium: 1084mg (47%)Potassium: 75mg (2%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 1522IU (30%)Vitamin C: 33mg (40%)Calcium: 192mg (19%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!

« Easy English Plum Pudding
Copycat Starbucks Gingerbread Latte »

Reader Interactions

Comments

  1. Beth

    September 26, 2019 at 7:15 am

    5 stars
    The artichokes are soft and the spices add flavor to this Thanksgiving dish. This is definitely my favorite casserole!

    Reply
    • Emma

      September 26, 2019 at 2:08 pm

      Thank you, Beth! This artichoke casserole is one of my favorite side dishes at Thanksgiving, too.

      Reply
  2. Alex

    September 23, 2019 at 2:50 pm

    5 stars
    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! 😋

    Reply
    • Emma

      September 23, 2019 at 2:51 pm

      Thank you, Alex! This artichoke casserole is one of my favorite holiday side dishes; the flavors and textures are so great together.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen! We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →

logos of newspapers and companies that featured Savor the Flavour.

Starbucks Apple Crisp Oatmilk Macchiato

person holding an apple crisp macchiato

Favorite Starbucks Recipes

  • two glasses of pumpkin spice latte
    Homemade Pumpkin Spice Latte
  • two glasses of pumpkin cream cold brew with a straw
    Starbucks Pumpkin Cream Cold Brew
  • two apple crisp macchiatos with fall foliage
    Apple Crisp Oatmilk Macchiato
  • two slices of Starbucks pumpkin pepita loaf on a white plate
    Starbucks Pumpkin & Pepita Loaf
  • people doing a toast with two smoked butterscotch lattes
    Starbucks Copycat Smoked Butterscotch Latte
  • two salted caramel mocha lattes with spoons
    Starbucks Salted Caramel Mocha

Popular Posts

  • bowl of kale crunch salad
    Copycat Chick-fil-A Kale Crunch Salad
  • two blue lagoon mocktails with lemon slices
    Blue Lagoon Mocktail
  • ploughman's lunch arranged on a wooden cutting board
    How to Make a Ploughman's Lunch
  • person drizzling avocado lime ranch off of a spoon
    Avocado Lime Ranch - Chick-fil-A Copycat
  • holding a piece of eggplant tofu with chopsticks.
    Panda Express Eggplant Tofu Copycat Recipe
  • sliced loaf of Cuban bread on a wire rack
    Homemade Cuban Bread (Pan Cubano)

Footer

↑ back to top

About

  • About Us
  • Work with Us
  • Press

Connect

  • Contact Us
  • Sign Up for Newsletter
  • Services

Other

  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2023 Savor the Flavour