This creamy Stuffed Artichoke Casserole is so easy to make, a simple sauce made with cream cheese, garlic and parmesan gets tossed with artichoke hearts and baked.
Ingredients
Scale
- (4) 14 ounce cans artichoke hearts, rinsed and dried well with paper towels, see note
- 4 ounces cream cheese, softened to room temperature
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
- 2 teaspoons minced garlic
- 1/4 cup chopped fresh parsley
- 1 cup heavy cream
- 3/4 cup panko breadcrumbs
- 3 tablespoons butter, melted
- 3 tablespoons grated parmesan cheese, divided
Instructions
- Preheat the oven to 400 degrees.
- Add the artichoke hearts to a 2 quart, buttered casserole dish.
- Add the cream cheese, 1 tablespoon of the parmesan cheese, salt, pepper, garlic and parsley to a medium bowl. Use a whisk to combine the ingredients, then slowly pour in the cream while whisking. Spoon the mixture over the artichokes, spreading out into an even layer.
- Mix the breadcrumbs with the melted butter and then spread over the top of the casserole. Add the remaining 2 tablespoons of parmesan cheese on top of the breadcrumbs.
- Bake for 25 minutes until the top is brown and the filling is bubbling. If you want the top to brown more, you can place the casserole under the broiler for 2 minutes. Cover the casserole with aluminum foil and let rest for 10 minutes so that the sauce thickens.
Recipe Notes
You can also use frozen artichoke hearts. You’ll need about 3 1/2 pounds of artichoke hearts, however they are sold.
- Category: Side Dish
- Method: Oven
- Cuisine: American
