Lemon Parmigiano Artichoke Casserole
Brighten up your dinner table with this irresistibly creamy and zesty Lemon Parmigiano Artichoke Casserole, the perfect side dish to elevate any meal. Featuring tender artichoke hearts coated in a velvety lemon-infused Parmigiano-Reggiano sauce, this recipe is a delightful blend of tangy and savory flavors. A golden, crispy topping of panko breadcrumbs and fresh parsley adds a satisfying crunch to every bite, making it an elegant yet comforting dish. With its simple preparation, rich flavors, and gourmet appeal, this casserole is ideal for special occasions, holiday gatherings, or even weeknight dinners. Serve it alongside roasted chicken or grilled fish to complete the meal!
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Recipe Information
Ingredients
- 14 oz Canned artichoke hearts (drained and quartered)
- 2 tbsp Fresh lemon juice
- 1 tsp Lemon zest
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 cup Milk (preferably whole)
- 1 cup Heavy cream
- 1 cup Grated Parmigiano-Reggiano cheese
- 0.5 cup Panko breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley (chopped)
- 2 cloves Garlic (minced)
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with butter or cooking spray.
Drain the canned artichoke hearts and cut them into quarters. Arrange them evenly in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Stir in the lemon juice, lemon zest, salt, black pepper, and 3/4 cup of grated Parmigiano-Reggiano cheese. Mix until the cheese is melted and the sauce is smooth.
Pour the cheese sauce over the artichoke hearts, ensuring they are evenly coated.
In a small bowl, mix the panko breadcrumbs with olive oil, the remaining 1/4 cup of grated Parmigiano-Reggiano, and chopped parsley. Sprinkle this mixture evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 18.8 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 3104 mg | 239% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1386 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
