The BEST Quick & Easy Artichoke Casserole

This artichoke casserole delivers the flavor of stuffed artichokes with just 5 minutes of prep. Tender artichoke hearts bake beneath a garlicky Parmesan breadcrumb topping that turns golden and crisp in the oven. It’s an easy side dish for a weeknight dinner or holiday meal, ready in just 35 minutes.

Why This is The Best Artichoke Casserole

This stuffed artichoke casserole recipe is in the running as being my favorite casserole to eat right now. And that's saying something because I've made a ton of casseroles recently.

What separates this casserole from the others I've made is how simple it is to make. Literally, just 3 effortless steps to put it together. All you have to do is assemble the breading and top the artichoke hearts with it. Then, the oven takes care of the rest.  Since it's so easy to make, it's one of my Thanksgiving casseroles.

But, of course, it's also really, really delicious too. The breading that goes on top of the chokes is seasoned to perfection. It's a little cheesy and a little crispy, and it pairs perfectly with the hearts. 

By the way, if you're looking for some main course dishes to serve this artichoke casserole next to, I usually pair it with this stuffed pepper casserole or this stuffed chicken breast recipe. Honestly, you can't go wrong with either one!

Ingredients

Another reason I love this artichoke casserole recipe so much is that it's made with simple ingredients. In fact, there's a good chance that you'll have most, if not all, of the ingredients at home already.

1 (14-ounce) can artichoke hearts, drained well and halved
½ cup plain breadcrumbs
2 tbsp. fresh parsley. chopped
Pinch dried oregano
3 cloves garlic, minced
4 tbsp. Parmigiano-Reggiano cheese, grated (or parmesan cheese)
3 tbsp. olive oil, divided
Salt and pepper to taste

Simple stuff, right?! You can use a few of these ingredients to make my spinach artichoke chicken casserole, so give that a try next!

Ingredient Notes

• Artichoke hearts: Use plain canned artichoke hearts packed in water or brine. Drain them thoroughly, gently pat them dry, and halve any whole hearts before assembling the casserole. Excess liquid can make the breadcrumb topping soggy. If using frozen hearts, thaw them completely, follow any precooking instructions on the package, and drain well. Marinated artichokes will add oil and seasonings that change the flavor.
• Plain breadcrumbs: These create the crisp topping. Use plain, dry breadcrumbs so the garlic, Parmesan, and herbs stand out. Finely crushed croutons can also work, but their seasonings may change the flavor, so adjust the added salt accordingly.
• Fresh parsley: Adds freshness and color to the breadcrumb mixture. Chop it finely so it distributes evenly throughout the topping.
• Dried oregano: A small pinch adds an earthy, savory flavor. Measure lightly so it complements the parsley and garlic without overpowering the artichokes.
• Garlic: Fresh garlic gives the topping its savory flavor. Mince it finely so you don’t end up with large pieces in individual bites.
• Parmigiano-Reggiano or Parmesan: Finely grated cheese mixes evenly with the breadcrumbs and adds a salty, nutty flavor. Use either Parmigiano-Reggiano or Parmesan; you only need one cheese for this recipe.
• Olive oil: Divide the 3 tablespoons between the baking dish and the topping. Use 1½ tablespoons to grease the dish and mix the remaining 1½ tablespoons into the breadcrumbs to help them brown and crisp.
• Salt and pepper: Season lightly, since the canned artichokes, Parmesan, and breadcrumbs already contribute salt. Add freshly ground black pepper to taste.

How to Make Artichoke Casserole

I know you're probably getting tired of me saying this, but this stuffed artichoke casserole recipe is so easy to make.

You literally just have to mix the breadcrumbs together with the grated cheese and seasonings, assemble the casserole with the artichokes, and let it bake. So even if you're new to the kitchen, I'm confident you'll nail this recipe.

So, let's not waste another second and get cooking!

Step 1: Make The Bread Crumb Mixture

First, you're going to preheat the oven to 350°F (180°C) and grease a 9x13-inch casserole dish with half of the olive oil. I like to use a paper towel or brush to spread the oil on the dish.

Next, you can add the breadcrumbs, chopped parsley, oregano, minced garlic, grated cheeses, salt, and black pepper to taste, along with the remaining olive oil, to a mixing bowl. Then, give all of these ingredients a good mix until they combine and a crumbly, compact mixture forms.

Step 2: Build the Casserole

Now you'll want to nestle the artichoke hearts in a single layer on the prepared casserole dish. Once you've taken care of that you can evenly sprinkle the breadcrumb mixture over the top of all of the artichokes. Make sure to cover the artichokes completely with the breadcrumbs - you can use a spoon to help you distribute them.

Step 3: Bake The Casserole

So, now that this stuffed artichoke casserole is ready to go, you can tightly cover it with aluminum foil or you can put a lid on your baking dish if it has one. Then, once you've got it covered you can pop it in the oven and bake it for about 20 minutes.

After that time is up, increase the oven temperature to 400°F (200ºC) and remove the aluminum foil or lid from the casserole dish. Then put it back in the oven and bake the casserole for an additional 10 minutes or until the breadcrumbs are golden brown and crispy.

Finally, serve the artichoke casserole with bread crumbs warm with an extra sprinkle of parmesan cheese on top. Enjoy!

How to Store and Reheat Artichoke Casserole

• Refrigerator: Transfer leftover artichoke casserole to a shallow, airtight container and refrigerate within 2 hours of cooking. Store for 3–4 days.
• Freezer: Freeze leftovers in an airtight, freezer-safe container for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. The breadcrumb topping may soften after freezing.
• Reheating: Place the casserole in an oven-safe dish and reheat at 350°F until the center reaches 165°F. If the topping starts browning too quickly, loosely cover it with foil. For individual portions, microwave in short intervals until heated to 165°F; the topping will be softer than when reheated in the oven.

Wrapping It Up

Well, that's how to make artichoke casserole!

I know I'm biased, but I really do think this is one of the best artichoke recipes you'll ever make. I mean, it has everything that makes a stuffed artichoke so good. From the crumbly breadcrumbs with a seasoned savory cheese mix to the tender artichokes, it's just so, so delicious.

Anyway, I hope you like this artichoke casserole recipe as much as my family and I do. As always, if you give this recipe a try, let me know how it goes in the comments below.

More Casserole Recipes

If you love casseroles like I do then you'll definitely want to checkout some of the other casserole recipes on the blog.   

Here are some of my favorites:

• Eggplant casserole
• Tomato casserole
• Corn casserole without Jiffy
• Cheddars broccoli cheese casserole
• Mexican street corn casserole
• Cheesy hash brown casserole
• French onion chicken casserole
• Brenda Gantt cabbage casserole
• Hashbrown casserole with Corn Flakes

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