Delicious and hearty Stuffed Artichoke Casserole made with seasoned breadcrumbs, herbs, and cheese for a comforting family-style dish.
Why You’ll Love This Recipe
- Inspired By A Classic: Captures all the flavor of stuffed artichokes in an easier-to-make casserole form.
- Perfect For Sharing: Great for gatherings, holidays, or Sunday meals.
- Vegetarian-Friendly: Hearty and flavorful without meat.
- Simple Ingredients: Made with pantry staples and canned artichokes.
- Versatile Dish: Serve as a side or enjoy it as a meatless entrée.
Ingredients
2 cans (14 oz each) quartered artichoke hearts, drained
1/2 cup olive oil
1 cup Italian-style seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup Romano cheese, grated
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
Juice of 1/2 lemon
Salt and black pepper to taste
1/2 cup plain breadcrumbs (for topping)
2 tablespoons olive oil (for topping)
Directions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the quartered artichoke hearts, olive oil, seasoned breadcrumbs, Parmesan, Romano, parsley, garlic, oregano, red pepper flakes, lemon juice, salt, and pepper.
- Mix gently but thoroughly until all ingredients are well coated.
- Transfer the mixture to a greased 2-quart casserole dish and spread evenly.
- In a small bowl, toss the plain breadcrumbs with 2 tablespoons olive oil, then sprinkle over the casserole.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake uncovered for an additional 10–15 minutes, or until the top is golden brown and crispy.
- Serve warm as a side dish or light entrée.
Servings And Timing
Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: Approximately 220 kcal per serving
Variations
- Add Protein: Mix in sautéed shrimp or white beans for added heartiness.
- Cheese Swap: Use all Parmesan or substitute Pecorino for a sharper flavor.
- Low-Carb Option: Replace breadcrumbs with almond flour.
- Fresh Artichokes: Use fresh steamed artichoke hearts for an earthier taste.
- Spicy Twist: Increase the red pepper flakes or add hot sauce to the mix.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight before reheating.
- Reheating: Warm in a 350°F oven until heated through. For best texture, reheat uncovered to maintain a crispy top.
FAQs
What Kind Of Artichokes Should I Use?
Canned quartered artichoke hearts are easiest, but you can also use frozen or fresh cooked ones.
Can I Make This Ahead Of Time?
Yes, assemble the casserole up to a day in advance, refrigerate, and bake just before serving.
Is This Dish Vegan?
Not as written, but you can make it vegan by omitting the cheese or using plant-based alternatives.
Can I Add Meat To This Dish?
This recipe is designed to be meatless. If desired, seafood such as shrimp can be added, but pork-based additions are excluded.
What’s A Good Side Dish To Serve With It?
This casserole pairs well with roast chicken, grilled fish, or a fresh green salad.
How Do I Keep The Topping Crispy?
Make sure to bake the casserole uncovered at the end to crisp up the breadcrumb topping.
Can I Use Gluten-Free Breadcrumbs?
Absolutely—just swap both types of breadcrumbs with gluten-free versions.
Is This A Traditional New Orleans Recipe?
It’s a modern casserole-style take on the beloved stuffed artichokes popular in New Orleans.
Can I Freeze This Before Baking?
Yes, assemble the casserole, wrap well, and freeze. Bake directly from frozen with a longer baking time.
Can I Make This Spicier?
Yes, simply increase the amount of crushed red pepper or add a dash of hot sauce.
Conclusion
Stuffed Artichoke Casserole brings all the beloved flavors of New Orleans stuffed artichokes into a simple, shareable bake. Rich, savory, and satisfying, it’s a versatile addition to any meal—whether served as a side dish at a holiday feast or enjoyed as a light vegetarian entrée. Quick to assemble and full of comforting flavor, this dish is sure to become a household favorite.
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Stuffed Artichoke Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A deconstructed twist on the classic New Orleans stuffed artichoke, this casserole combines seasoned breadcrumbs, tender artichoke hearts, and rich olive oil into a savory, shareable dish perfect for holidays or weeknight dinners.
Ingredients
- 2 cans (14 oz each) quartered artichoke hearts, drained
- 1/2 cup olive oil
- 1 cup Italian-style seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup Romano cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Juice of 1/2 lemon
- Salt and black pepper to taste
- 1/2 cup plain breadcrumbs (for topping)
- 2 tablespoons olive oil (for topping)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the quartered artichoke hearts, olive oil, seasoned breadcrumbs, Parmesan, Romano, parsley, garlic, oregano, red pepper flakes, lemon juice, salt, and black pepper.
- Mix gently but thoroughly until all ingredients are well coated.
- Transfer the mixture to a greased 2-quart casserole dish and spread evenly.
- In a small bowl, toss plain breadcrumbs with 2 tablespoons olive oil, then sprinkle over the casserole.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake uncovered for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Serve warm as a side dish or light entrée.
Notes
- Use marinated artichoke hearts for extra flavor, but rinse and drain well if doing so.
- For a vegan version, substitute cheeses with nutritional yeast and use vegan breadcrumbs.
- Great make-ahead dish; refrigerate and bake when ready to serve.
- Pairs well with roasted meats or as a vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-Creole