Italian artichokes, hold the hassle.
This roasted Italian roasted artichoke casserole recipe has all the satisfaction of traditional roasted breadcrumb-stuffed artichokes, but with none of the hassle or work.
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Why Italian breadcrumb-stuffed roasted artichokes taste so good.
Roasted Italian stuffed artichokes are one of life’s most perfect foods. Earthy, lemony artichokes are steamed until tender, then stuffed and baked with a perfect combination of well-seasoned, cheesy Italian breadcrumbs.
But whole, raw artichokes can be time consuming and unwieldy to work with. Raw artichokes require tearing the hard outer leaves off, followed by trimming the remaining leaves, cooking, then surgically slicing around the choke. Not to mention all the cooking time.
Not this recipe. This baked Italian roasted artichoke casserole recipe has all the satisfaction of traditional Italian roasted, breadcrumb-stuffed artichokes, but with none of the hassle or work, thanks to simple frozen artichokes and a simple preparation method. I think this is one of the best Italian artichoke recipes out there, winning both flavor and ease. (I also love frozen artichoke hearts in this recipe for Italian Artichoke Spread.)
Are roasted artichokes an Italian food?
Though artichokes are widely cooked throughout Mediterranean cuisine and beyond, yes, artichokes are a very traditional food in Italy. Called carciofi, different Italian regions and people of have different favorite preparations.
Two of the most famous Italian artichoke dishes are:
- Soft, braised carciofi alla Romana — or Roman-style artichokes, and
- Carciofi alla giudia, made by deep-frying whole, trimmed artichokes until crispy.
Making This Roasted Italian Artichoke Casserole Recipe
I developed this artichoke casserole recipe as a way to have all the delicious satisfaction of a traditional Italian stuffed artichoke, with way, way less work.
Accomplishing this mainly required two simple things: 1) frozen artichoke hearts, and 2) homemade, well-seasoned Italian breadcrumbs. Layering thawed, gently-boiled artichoke hearts in the bottom of a casserole pan and topping with breadcrumbs before baking allowed for the same flavor, with very little effort.
Italian Roasted Artichoke Casserole Recipe Steps
This artichoke casserole recipe is very straightforward, and takes about an hour start to finish, possibly even less.
- Preheat the oven to 350 degrees Fahrenheit.
- Bring salted water to a boil with a few slices of lemon. Add the frozen artichoke hearts and cook for two minutes. Drain well.
- Nestle the artichokes in a single layer in a small casserole pan. Drizzle with lemon juice and olive oil.
- Top with your seasoned breadcrumbs, cover, and bake.
- Uncover the casserole and cook for about 10 minutes more at 425 degrees, then serve.
What can you serve with this roasted artichoke casserole?
Any lemony chicken dish would make a great main to accompany this Italian artichoke casserole recipe. Lemon and artichoke go very well together, and are natural flavor complements.
Italian Artichoke Casserole Wine Pairings
Need a good wine pairing with this dish?
Artichokes taste best with something dry and crisp, with no oak. Sauvignon bland would be a very nice choice. New Zealand sauvignon blanc has extra citrus notes. (Skip the buttery Napa chardonnay.)
Check out these other tasty recipes:
Italian Artichoke Casserole Recipe
Ingredients
- 12 ounces or so fresh frozen artichoke hearts
- 1 lemon, zested and cut in half
- 1/2 cup plain breadcrumbs
- 2 tablespoons minced fresh parsley
- Pinch dried oregano
- 3 cloves garlic, minced
- 2 tablespoons grated pecorino-Romano cheese + more to finish
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1/4 teaspoon kosher salt (I used Diamond Crystal) + more to taste
- 12 turns fresh-cracked black pepper
- 3 tablespoons olive oil
Instructions
For the Artichokes
- Bring a pot of salted water to a boil with the juice of half a lemon.
- Add the frozen artichoke hearts. Return to a boil and cook for 2 minutes. Drain well.
For the Breadcrumbs and to Finish
- Preheat the oven to 350°F and grease an 8 x 8" casserole with half the olive oil.
- In a small mixing bowl, combine the lemon zest, breadcrumbs, parsley, oregano, garlic, two grated cheeses, salt, pepper, and remaining olive oil. Taste for seasoning.
- Nestle the artichoke hearts in a single layer in the casserole and drizzle with the remaining lemon juice. Add enough water to create a thin layer at the base of the casserole (about 1/3 cup). TIP: This water will help steam the artichokes and "cook" the breadcrumbs so they are not dry when baked. It will absorb into the dish.
- Sprinkle the breadcrumb mixture all over the top of the artichokes.
- Bake, tightly covered with a lid or aluminum foil, for 30 minutes.
- Increase the oven temperature to 400°F. Remove the lid and bake for an additional 10 minutes or so, until the breadcrumbs are golden brown. Sprinkle with a little more grated cheese, and serve warm.
Notes
Substitutions and Adjustments
Like all good, homestyle Italian recipes, quantities can be adjusted based on what you have. Out of Parmigiano-Reggiano? Just use double the pecorino-Romano and dial the salt back a pinch. Your bag of frozen artichokes come as 16 ounces instead of 12? No problem. Just bake that instead and increase the baking time and breadcrumb topping a bit. The main point of this Italian artichoke casserole recipe is to be easy, flexible, seasonal, and good.Preparing in Advance
This recipe can be prepared up to a day in advance. Keep covered in the refrigerator until you are ready to bake. My favorite method for preparing the casserole in advance is to keep the breadcrumb and cheese topping separate from the thawed artichokes, then add it to the top of the artichokes right before baking. This will ensure that the breadcrumb mixture does not become soggy.Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
23 comments
Florence
This is delicious!! I made this in spring for the first time, but am making it again for Thanksgiving.
Sylvia
Very tasty and easy. Just like a stuffed Italian baked artichoke.
Lori
Hi Lisa, I was wondering if canned or jarred artichokes would work? Also, have you ever made this with progresso Italian breadcrumbs? I’m not the greatest cook as you can tell by my questions. Lol. Thanks for this amazing recipe, Lori
Lisa Ruland
Hi, Lori! These are all great questions. The answer is yes and yes, with a few notes. Progresso pre-seasoned Italian-style breadcrumbs are a good way to save time so you don’t have to season them yourself. Just add the two cheeses and lemon zest, and taste for seasoning. As for the artichokes, you can use canned artichokes, but since canned artichokes come in an acidic brine, the flavor will be different. You won’t need as much salt, and the flavor will be a little different. But it will definitely work! Hope you enjoy.
Fawn
Echoing a lot of the other reviews here in that it is a great recipe and tastes just like Italian stuffed artichokes, but this was so easy to make! Family favorite.
Randy
Total winner. This tastes just like stuffed Italian artichokes, but required basically zero work. Everyone loved.
jen
I love stuffed artichokes but shy away from them because of the prep, as well as fresh artichokes being so seasonal. This solves both problems! Frozen artichoke hearts: genius!!
Julianne
Thank you THANK YOU for a recipe for something that tastes just like Italian stuffed artichokes without having do to all the work of dealing with a whole artichoke. This could not have been easier. Delicious. Will make again.
Susan
Delicious, I added some sautéed onion since I had half onion that needed to be used. We loved it with lamb chops and sliced tomatoes.
Lisa Ruland
Sounds wonderful! Thanks for the great note.
Luciann
How many people will this feed?
Unpeeled
About 4 to 6, depending on portion sizes.
Marie Racaniello
Can this recipe be made a day in advance of Christmas holiday and reheated in oven before serving. Appreciate hearing from you.
Unpeeled
Hi, Marie! Yes, you can definitely make this a day in advance and reheat. I hope you enjoy!