This Stuffed Artichoke Casserole Recipe is one of those dishes that disappear fast every single time I make it. It has everything I love about traditional artichoke recipes, but without the extra prep work of whole artichokes. It is really versatile and works as an appetizer, a side, or even something you sneak bites of straight from the pan. This one has become one of my holiday favorites, but honestly, I make it year-round because it is just that easy!
Artichoke appetizer lovers, you'll want to keep this one in rotation along with a few of my other favorites. If you are putting together a spread for a party or holiday table, be sure to check out my Easy Artichoke Bruschetta Recipe and Mini Antipasto Skewers. They have that same easy, crowd-pleasing feel and pair so well with this casserole for a simple appetizer spread.
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Ingredient Notes
See recipe card for quantities.
Canned artichokes: Look for cans labeled artichoke hearts packed in water, not oil. Drain them thoroughly, and pat them dry with a paper towel if needed. This step keeps your bread crumbs from getting soggy and helps everything bake up golden and crisp.
Italian breadcrumbs: These bring classic stuffing-mix flavor. If you want to adjust the seasoning, you can always add a pinch of garlic powder or extra herbs.
Parmesan cheese: Freshly grated makes a big difference here. It melts better and gives that rich, salty bite that ties everything together.
Lemon zest: This brightens the entire dish. If you love a little extra citrus, a small splash of lemon juice works too.
Step-by-Step Instructions
Step 1: Toss the drained artichoke hearts with olive oil in a large bowl.
Step 2: Mix together the breadcrumbs, Parmesan, lemon zest, parsley, garlic, salt, and pepper.
Step 3: Combine the breadcrumb mixture with the artichokes and gently mix.
Step 4: Spread everything evenly into the casserole dish. Drizzle with olive oil and top with more Parmesan and breadcrumbs. Bake until golden and crisp, let it rest, then serve warm and enjoy.
Storage and Make Ahead
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a 350°F oven until heated through so the top crisps back up.
Make ahead: You can assemble the casserole a few hours ahead of time, cover with aluminum foil, and refrigerate. Bake when ready to serve.
Stuffed Artichoke Casserole Recipe
Ingredients
- 2 tablespoons extra virgin olive oil divided
- (2) 14-ounce cans artichoke hearts, drained well
- 1 cup Italian breadcrumbs
- 1 cup freshly grated Parmesan cheese plus more for topping
- 1 teaspoon lemon zest
- ¼ cup fresh Italian parsley finely chopped
- 1 teaspoon granulated garlic
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil for topping
Instructions
- Preheat the oven to 375°F and lightly brush a medium baking dish with 1 tablespoon of extra virgin olive oil to prevent sticking.
- Add the drained artichoke hearts to a large bowl and drizzle with the remaining 1 tablespoon of extra-virgin olive oil, tossing gently until lightly coated. Set aside.
- In a medium bowl, add 1 cup Italian breadcrumbs, 1 cup grated Parmesan cheese, 1 teaspoon lemon zest, ¼ cup chopped Italian parsley, 1 teaspoon granulated garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper, stir to combine. Add the mixture to the bowl with the artichoke hearts, and gently mix until everything is evenly combined.
- Spoon the artichoke mixture into the prepared baking dish and spread it into an even layer without packing it down too tightly.
- Drizzle the top evenly with 2 tablespoons of extra-virgin olive oil, then finish with a generous sprinkle of additional grated Parmesan cheese and breadcrumbs.
- Bake uncovered for 25-30 minutes, until the top is golden brown and the casserole is heated through with crisp edges.
- Remove from the oven and let rest for about 5 minutes before serving, so the flavors settle. Then scoop, serve warm, and ENJOY!
Notes
Nutrition
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