Stuffed Artichoke Casserole Recipe

A simple stuffed artichoke casserole made with canned artichokes, crispy breadcrumbs, and Parmesan cheese. Perfect as an easy appetizer or side dish.

Course Appetizer, Side Dish

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 227kcal

Author Tina Frank

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!

Draining the artichokes is an important step to keep the breadcrumb topping crisp rather than soggy.

Freshly grated Parmesan melts better and adds more flavor than pre-shredded cheese.

This dish is meant to be rustic, so gentle mixing keeps the artichoke pieces intact and gives the best texture.

To elevate this recipe even more, minced garlic or a pinch of crushed red pepper flakes would add depth without overpowering the artichokes.

Serve with your favorite marinara sauce.