Skip to content
Mains

Baked Artichoke Casserole

Baked Artichoke Casserole: fresh artichokes, melting provola and a golden Parmigiano crust for a vegetarian main course ready in 55 minutes.
Recipe Baked Artichoke Casserole
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 40 minutes
  • Servings for 6 people

Let yourself be tempted by the enveloping aroma and wonderfully soft texture of this baked artichoke casserole, a true celebration of seasonal vegetables and the pleasure of home cooking. Imagine sinking your fork into a dish that is crisp outside, with a warm, creamy heart, where the intense flavor of pan-cooked artichokes, the silky smoothness of beaten eggs and the melting touch of smoked provola (a stretched-curd cheese similar to mozzarella) all stand out. The golden, fragrant top, made special by a generous sprinkling of Parmigiano, makes this artichoke casserole recipe perfect whenever you want to surprise the people you love with an original, light main course with an authentic flavor.

Knowing how to make an artichoke casserole adds a versatile dish to your table: ideal for a rustic dinner, it easily becomes an elegant baked artichoke appetizer when cut into small squares and served hot or warm. This dish is all about simplicity: a few steps, wholesome ingredients and no particular difficulty make it a simple artichoke casserole you can make even at the last minute, perfect for anyone looking for a light artichoke recipe that is still full of flavor.

One of the secrets of this recipe is that you can make it your own: add diced potatoes for an excellent artichoke and potato casserole, or enrich it with fresh herbs of your choice. Perfect as a baked vegetarian casserole for lunch and dinner, it pairs well with crisp salads or crostini and fits perfectly into seasonal menus, becoming a tasty choice for the holidays too. If you’d like more ideas, also try the Baked Artichoke and Potato Casserole or the Baked Artichoke Balls for a tasty change. Try this artichoke casserole for dinner: in just a few moves you will bring to the table a masterpiece of simplicity and flavor that truly suits everyone.

Ingredients for 6 people

Copy Ingredients List
Open in App

Method

  1. To make the baked artichoke casserole, start by cleaning the artichokes: remove the tougher outer leaves, cut off the tips, halve them, cut each one into 4 wedges, removing the fuzzy choke inside, and place them in a bowl of water and lemon juice to keep them from turning dark.
    Baked Artichoke Casserole, step 1: cleaned artichoke wedges in water with lemon juice
  2. In a pan, sauté a clove of garlic in the 4 tablespoons of extra virgin olive oil, add the drained artichokes and half a small glass of water, and cook them for about 10 minutes until tender, seasoning with salt at the end.
  3. Meanwhile, cut the smoked provola into small cubes and beat the eggs in a bowl with a pinch of salt.
  4. Line a baking dish with half of the cooked artichokes, scatter the provola cubes and some of the grated Parmigiano in the center, then cover with the other half of the artichokes.
    Baked Artichoke Casserole, step 4: beaten eggs poured over the artichokes
  5. Pour the beaten eggs evenly over the artichokes and finish by sprinkling the remaining grated Parmigiano over the top.
  6. Bake the casserole at 180 °C (350 °F) for 25-30 minutes, until a golden crust forms.
  7. Take it out of the oven and serve the baked artichoke casserole hot or warm. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Replace the smoked provola with well-drained mozzarella for a milder version. For a non-vegetarian variation, add slices of cooked ham between the layers of artichokes.

Tips

Wear gloves to clean the artichokes and use water acidulated with lemon to keep them white. Choose fresh, firm artichokes. For a bolder flavor, sauté the artichokes with a little chili pepper.

Storage

The baked artichoke casserole keeps in the fridge for up to 2 days, covered with plastic wrap. Reheat it in the oven before serving.

Comments