This artichoke casserole is absolutely delicious! It combines tender, flavorful artichokes with a cheesy parmesan breadcrumb mixture to create a dish that's to die for. The best part about this recipe though is how easy it is to make. In fact, just 5 minutes of prep work is all that's required to whip it up.
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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.
The thing that separates this casserole from the other ones I've done is how simple it is to make. Literally, just 3 effortless steps are all you have to follow 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. This dish is the epitome of em, em, good!
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!
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.
Anyway, here's what you'll need to make it:
- Artichoke hearts - canned or frozen will work great. Just make sure they're drained.
- Plain breadcrumbs - these will help bind the casserole together and add a nice crunch to the top of it as well. If you don't have breadcrumbs you can use crushed croutons in their place. I've done that a few times myself and the casserole has turned out awesome every time.
- Chopped fresh parsley - adds a pop of color and freshness. You can use cilantro or basil in its place if your.
- Dried oregano - brings a warm and slightly bitter taste, enhancing the Mediterranean flavors of the casserole
- Minced garlic cloves - to add depth of flavor.
- Parmigiano-reggiano cheese - grated.
- Olive oil - to help combine all of the breadcrumb ingredients together and to add moisture to the casserole.
- Salt and pepper - to bring out all of the flavors in the dish.
Simple stuff, right?! You can use a few of these ingredients to make my spinach artichoke chicken casserole, so give that a try next!
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 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 I Recommend Storing This Artichoke Casserole
This artichoke casserole recipe makes 4 servings. So if you're sharing this dish, I doubt you'll have any leftovers. But if you do, don't worry, you can store your leftovers super easily!
So, to do that, you'll want to let the casserole cool completely. Then, once it's cooled you'll want to transfer the leftovers to an airtight container and store it in the fridge for 3-5 days.
With that said, if you want to keep the casserole for even longer you can freeze it. Just keep it in an airtight container - or freezer-safe bag - and it'll last in the freezer for up to 10-12 months.
My Recommendations For Reheating The Casserole
This casserole is best enjoyed warm, so you'll definitely want to reheat it when you're ready to eat it again. The quickest way to do that is to put the artichokes in a bowl - or on a plate - and microwave in 30-second increments until they're heated through.
With that said, if you're reheating a few portions, you can put the artichokes back in a casserole dish and heat in the oven at 350°F for about 10-15 minutes or until it reaches your desired temperature.
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
- 340g (14 oz.) can artichoke hearts halved and drained
- 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
- Salt and pepper to taste
- Preheat the oven to 350°F (180°C) and grease a casserole dish with half the olive oil.
- In a small mixing bowl, combine breadcrumbs, parsley, oregano, garlic, cheeses, olive oil, salt, and pepper to taste.
- Nestle the artichoke hearts in a single layer on the casserole dish.
- Sprinkle the breadcrumb mixture all over the top of the artichokes.
- Bake, tightly covered with aluminum foil or a lid, for 20 minutes.
- Increase the oven temperature to 400°F (200ºC). Remove the lid and bake for an additional 10 minutes or so until the breadcrumbs are golden brown.
Serving Size:1 serving
Amount Per Serving: Calories: 172Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 4mgSodium: 269mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 4g