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plate of artichoke casserole with two forks

Stuffed Artichoke Casserole


  • Author: Brooke
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

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!


Ingredients

Units Scale

For the Casserole

  • 1 1/2 cups coarse breadcrumbs (57g)
  • 1/4 cup fresh parsley, chopped (10g)
  • 1/3 cup Parmesan cheese, freshly grated (reserve some for garnish; 17g)
  • 1/4 cup Romano cheese, freshly grated (17g)
  • 1/4 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
  • 1/4 teaspoon black pepper
  • 36 ounces marinated artichoke hearts, drained and roughly chopped (611g)

For the Dressing & Garnish

  • 2/3 cup olive oil (155 ml)
  • 1/4 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)

Instructions

  1. 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.
  2. Grind Spices: Crush the six spices with a mortar and pestle or a spice grinder until the rosemary and thyme are smaller.
  3. Topping: Add the chopped parsley, the grated cheeses, and the ground spices to the breadcrumbs and mix well.
  4. Assemble: 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.
  5. 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.
  6. Bake: 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.
  7. Serve: 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.
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Keywords: stuffed artichoke casserole, Italian artichoke casserole