This vintage Artichoke Casserole recipe is a throwback to cozy family dinners and potluck favorites. Using marinated artichokes, breadcrumbs, garlic, and cheese, this dish combines tangy, savory flavors with a comforting baked texture. Originating from mid-century American kitchens, it’s a beloved side dish often served during holidays or as a warm appetizer. The handwritten format suggests itwas worth writing down, making it not only delicious but full of nostalgic charm.
Ingredients
- 6 to 7 oz marinated artichoke hearts (1 jar)
- ½ cup breadcrumbs
- 2 cloves garlic (minced)
- 2 tbsp parsley (chopped)
- ½ cup Parmesan cheese (grated , extra for topping)
- 2 tbsp olive oil
- ½ lemon (for juice)
- ½ cup cheddar or mozzarella (shredded , optional)
Instructions
Step 1: Prepare the Artichokes
- Drain the marinated artichokes and split them in half.
Step 2: Mix Ingredients
- In a bowl, combine breadcrumbs, minced garlic, chopped parsley, and Parmesan cheese.
- Add olive oil and toss to moisten the mixture.
Step 3: Layer and Assemble
- In a baking dish, layer half the breadcrumb mixture, then artichokes, then remaining crumbs.
- Sprinkle additional cheese over the top.
Step 4: Add Finishing Touches
- Squeeze fresh lemon juice over the top.
- Add optional shredded cheese or butter if desired.
Step 5: Bake
- Bake at 350°F (175°C) for 30–35 minutes until golden and bubbly.
Tips
- Use panko for a crispier topping
- Swap parsley with fresh basil for a different flavor
- Add a dash of crushed red pepper for spice
- Use vegan cheese to make it plant-based
- Add chopped sun-dried tomatoes for extra tang
Nutrition
Calories: 184kcalCarbohydrates: 10gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 370mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 557IUVitamin C: 13mgCalcium: 193mgIron: 1mg
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