Quick Artichoke Casserole Recipes

PARMESAN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease a 9" casserole dish; set aside.
• Drain the artichoke hearts and coarsely chop; set them aside.
• In a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent.
• Add the artichoke hearts/ lemon juice and the pepper. stir to mix well. Pour into the prepared casserole dish.
• Evenly sprinkle with both cheese.
• In a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well.
• Sprinkle the buttered cracker crumbs over the casserole.
• Bake at 350 for about 30-35 minutes.

QUICK ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 450 degrees.
• in a large, ovenproof casserole dish combine all ingredients.
• mix well.
• cover and bake for about 20 minutes.
• Serve hot or cold with Hot garlic bread, pita wedges or tortilla chips.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

ARTICHOKE CASSEROLE

Steps:

• Cut artichokes in quarters; place in greased casserole. Reserve. Melt butter in a small pot, stir in flour, milk, cheese, and celery salt, stirring and cooking until thick. Pour over artichokes and mix; sprinkle bread crumbs on top. Bake 30 minutes at 350°. Fun Fact: Vidalia onions are so good, they are bought in quantity during their season. Two popular storing methods are to hang in the legs of pantyhose with a knot tied between each onion, and to set on window screens or air conditioner filters, being sure they don't touch.

ARTICHOKE EGG CASSEROLE

Steps:

• Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices; set aside. In a small skillet, saute green onions in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat., In a large bowl, combine the eggs, artichokes, mushrooms, cheese, cracker crumbs, onion mixture and reserved marinade., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!