stuffed artichoke casserole recipe

Written ByJenny Smyth Posted on
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The Best stuffed artichoke casserole recipe

I’ve been making stuffed artichoke casserole for years, and it’s a staple in our household. The dish originated from my grandmother, who learned it from her Sicilian mother.

It’s a classic recipe that has been passed down through generations, and I’m so glad I can share it with you today. The key to making this dish is using fresh artichokes, which can be found in most grocery stores during the spring and summer months.

I love how the artichokes are tenderized by the cooking process, making them easy to eat and enjoy. The flavors of garlic, lemon, and herbs complement the artichokes perfectly, creating a delicious and aromatic casserole that’s perfect for any occasion.

Our family loves this dish because it’s easy to make ahead of time and can be reheated for a quick and satisfying meal. Plus, it’s a great way to get our kids to eat vegetables!

The health benefits of this recipe are numerous – artichokes are rich in fiber, vitamins, and minerals, making them a great addition to a healthy diet. And let’s not forget the convenience factor – this casserole can be made in large batches and refrigerated or frozen for later use.

Stuffed Artichoke Casserole

4.8 from 567 votes

A hearty casserole featuring tender artichoke hearts stuffed with a savory breadcrumb and Parmesan mixture, baked in a creamy sauce. This dish makes a satisfying main course or a rich side for special occasions.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Artichokes

4 large artichokes, trimmed and halved
1 lemon, juiced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the Stuffing

1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1/4 cup olive oil
1/4 cup chicken broth

For the Sauce

1 can (14.5 oz) diced tomatoes, drained
1/2 cup heavy cream
1/2 cup chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes

👨‍🍳Directions

1Preheat your oven to 375°F.
2Bring a large pot of salted water to a boil, add the lemon juice, then add the artichoke halves.
3Boil for 10 minutes until the outer leaves are tender when pierced with a fork.
4Drain and let cool slightly.
5While the artichokes cool, prepare the stuffing.
6In a mixing bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, and oregano.
7Drizzle with 1/4 cup olive oil and 1/4 cup chicken broth, then stir until the mixture is evenly moistened.
8Gently spread the artichoke leaves apart and stuff the breadcrumb mixture between the leaves and into the center of each half.
9Place the stuffed artichokes cut-side up in a single layer in a 9×13 inch baking dish.
10In a small bowl, whisk together the diced tomatoes, heavy cream, remaining chicken broth, salt, black pepper, and red pepper flakes.
11Pour this sauce evenly over and around the stuffed artichokes.
12Cover the dish tightly with aluminum foil.
13Bake covered for 25 minutes, then remove the foil and bake for an additional 15 minutes until the stuffing is golden brown and the sauce is bubbling.
14Let the casserole rest for 5 minutes before serving.

🔧Equipment

Large pot
Mixing bowl
9×13 inch baking dish
Aluminum foil
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 820mg🌾Total Carbs: 35g🥦Dietary Fiber: 7g🍬Sugars: 5g🥩Protein: 12g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use whole wheat breadcrumbs. You can also add cooked Italian sausage to the stuffing for extra flavor.

Watch Video Of How Stuffed Artichoke Casserole Works

This stuffed artichoke casserole recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner.

The leftovers reheat well and can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

You can even serve it as part of a buffet-style meal with some crusty bread on the side.

❓ Frequently Asked Questions About Stuffed Artichoke Casserole

Q1: What type of cheese should I use in this recipe?

A1: You can use any type of cheese you prefer, but I recommend using a combination of mozzarella and parmesan for the best flavor. Mozzarella adds creaminess and melts well, while parmesan provides a salty and nutty taste.

Q2: Can I substitute other vegetables for the artichokes?

A2: While artichokes are the star of this dish, you can experiment with other vegetables like asparagus or broccoli if you prefer. However, keep in mind that the cooking time may vary depending on the vegetable you choose.

Q3: How do I prevent the artichokes from becoming too soggy?

A3: To prevent sogginess, make sure to pat the artichokes dry with paper towels before adding them to the casserole mixture. You can also try baking them at a higher temperature for a shorter amount of time.

Q4: Can I make this recipe gluten-free?

A4: Yes, you can make this recipe gluten-free by substituting regular breadcrumbs with gluten-free ones or using almond flour as a substitute.

Q5: How do I store leftover casserole?

A5: You can store leftover casserole in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Reheat it in the oven or microwave when you’re ready to serve.

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