Italian Artichoke Casserole Recipe
This easy Italian artichoke casserole recipe riffs on traditional Italian breadcrumb-stuffed whole artichokes, but saves the hassle. A great vegetarian side dish, this casserole has no creamy sauce, just artichokes and toppings, baked until perfect.
Servings: 1 8x8" casserole (serves 4 to 6)
Calories: 745kcal
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
Calories: 745kcal | Carbohydrates: 62g | Protein: 22g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Cholesterol: 17mg | Sodium: 1250mg | Potassium: 1150mg | Fiber: 18g | Sugar: 5g | Vitamin A: 1342IU | Vitamin C: 89mg | Calcium: 401mg | Iron: 5mg
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.
