Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This bread crumb-topped casserole tastes just like a stuffed artichoke! To make this a vegetarian entree, just swap vegetable broth in for the chicken broth.

Lucinda Scala Quinn
Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
1 hr 5 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Oil a 13 x 9-inch baking dish. In a small bowl combine bread crumbs, 1/2 cup cheese, the parsley, crushed red pepper, and salt; set aside.

  • For sauce: In a small saucepan cook garlic in 1 Tbsp. hot olive oil over medium heat 30 seconds or until fragrant. Add our; stir to combine. Add broth, lemon zest and juice, and vinegar. Cook and stir until slightly thickened and bubbly. Stir in remaining cheese.

  • Arrange frozen artichoke hearts in prepared dish. Scatter tomatoes over artichokes. Drizzle sauce over vegetables. Top with bread crumb mixture. Drizzle with remaining olive oil.

  • Cover with foil. Bake 25 minutes. Remove foil. Increase oven temperature to 400°F. Bake 15 minutes more or until lightly browned on top. Top with basil.


Up to 8 hours ahead of cooking time, combine the crumb mixture as directed in step 1 and make the broth mixture as directed in step 2. Cover and chill until ready to use.

Nutrition Facts

201 calories; fat 14g; cholesterol 11mg; saturated fat 3g; carbohydrates 15g; mono fat 8g; poly fat 1g; insoluble fiber 4g; sugars 2g; protein 7g; vitamin a 848.6IU; vitamin c 18.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.1mg; folate 133mcg; vitamin b12 0.1mcg; sodium 335mg; potassium 356mg; calcium 150mg; iron 1.3mg.