Italian Artichoke Casserole
This easy Italian artichoke casserole recipe riffs on traditional Italian breadcrumb-stuffed artichokes, but saves the hassle of whole artichokes. A great vegetarian side dish, this casserole has no creamy sauce, just artichokes and seasoned breadcrumb topping, baked until golden brown. This recipe is easily doubled if you're serving a crowd.
Servings: 4 to 6 people (one 8x8" casserole)
Calories: 194kcal
Essential Equipment
- 1 8x8-inch baking dish or small casserole pan
Ingredients
- 12 ounces 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, plus more to finish
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1/4 teaspoon kosher salt (I used Diamond Crystal), and more to taste
- 12 turns fresh-ground black pepper
- 3 tablespoons extra-virgin olive oil
Instructions
For the Artichokes
- Bring salted water to a boil in a pot with the juice of half a lemon.
- Add the frozen artichoke hearts. Return to a boil and cook for 2 minutes. Drain well. PRO TIP: The salt and lemon flavor the raw artichoke hearts. If you are substituting canned artichokes, skip this step.
Assemble and Bake
- Preheat the oven to 350°F and grease an 8 x 8" casserole with half the olive oil.
- Make the seasoned breadcrumb topping: In a small mixing bowl, combine the lemon zest, breadcrumbs, parsley, oregano, garlic, grated pecorino-Romano and Parmigiano cheeses, salt, pepper, and remaining olive oil. Taste for seasoning.
- Arrange the artichokes: Nestle the artichoke hearts in a single layer in the casserole dish 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.
- Cover the casserole tightly with a lid or aluminum foil. Bake for 30 minutes.
- Finish baking: Increase the oven temperature to 400°F. Remove the lid or foil 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.- Cheese substitutions: Out of Parmigiano-Reggiano? Just use double the pecorino-Romano and dial the salt back a pinch, or vice versa.
- Artichoke quantities: Does 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.
- No frozen artichokes? No frozen artichokes? Substitute canned artichokes packed in water. Drain, rinse, and pat dry, then skip the boiling step and proceed directly to assembling with the breadcrumbs and baking.
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. Storage and Freezing This will keep in the refrigerator for up to two days. You can also cool, cover, and freeze the baked artichoke casserole for up to 4 months. To reheat, thaw overnight in the refrigerator, then bake in a 350 degree F oven, loosely covered with foil, for about 30 minutes, or until warmed through. (Don't bake right from frozen, or the outside will dry out but the center will still be cool.)Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 313mg | Potassium: 327mg | Fiber: 5g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 22mg | Calcium: 113mg | Iron: 2mg
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.
