It’s not necessary to suppress desires if you choose to avoid processed sweeteners! My cravings for peanut butter cups are completely satisfied by this recipe, which also makes me feel full rather than queasy. If you want more flavor, try substituting maple syrup for honey. Enjoy!
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 (15.5 ounce) cans French cut green beans, drained
- 2 (14 ounce) cans artichoke hearts, drained
- 2 cups Italian seasoned bread crumbs
- 8 ounces grated Parmesan cheese
- 8 ounces shredded mozzarella cheese
- 2 tablespoons garlic powder
- salt and pepper to taste
- ½ cup olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9×13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.
- Please note the differences in ingredient amounts, the use of fresh or frozen beans instead of canned, and the addition of a bread crumb topping when using the magazine version of this recipe.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 10 g |
| Sodium | 2173 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made the magazine version which called for marinated artichokes. This gave the casserole a very unpleasant taste. Plain artichoke hearts would be much better.
Less bread crumbs next time. More artichoke juice. Can this be made ahead of time and cookednext day??
This was a great starting point. I was intrigued by the artichoke hearts and did like their acidic addition to the dish. The issue is a lack of binder. It needs something to bind it all together: sour cream, a cream of blah blah blah soup…Something. Even with mixing everything is a bowl prior to moving to the baking dish (smaller dish as I halved the recipe), it still ended up being kind of disparate. I also used frozen French cut beans in lieu of canned because canned veg just isn’t my jam. Great starting off point, tweak it to meet your palate…
everyone enjoyed it. It will be our green bean casserole replacement
After reading other reviewers recommendations for this casserole,and had never eaten stuffed artichokes, I wanted something different as after Thanksgiving dinner for 2. I didn’t have bread crumbs,so I had half a package of gluten free stuffing mix,left from Thanksgiving,in place of breadcrumbs. I used only 1 jar of artichokes packed in juice,(not marinated),chopped lightly with two cans of canned green beans ,(not french cut),rinsed with water and drained well to take out that canned taste. I sauteed 1 small onion with 2 cloves minced garlic with 1 tablespoon of butter and tablespoon of extra virgin olive oil,until fragrant and tender.I squeezed half a lemon over the green bean and artichoke mixture as recommended by other reviewers. I only had 1,1/2 cups of leftover turkey so I layered the middle with that,and put the rest of the stuffing mixture and topped it of with shredded parmesan and placed sliced mozzarella cheese on top and baked into bubbly. Very good! I think those that found the original recipe too bready,and bland should give this dish another go by reducing the bread crumbs by half,or a third, and not use french cut greens,use whole cut,fresh,canned or frozen.I recommend highly to use 1 or 2 cloves of fresh garlic and fresh lemon juice,along with flavored breadcrumbs or dry stuffing mix as this makes this more flavorful and not bland at all. I plan making this again!
Absolutely yummo and easier than stuffed artichokes! Only difference is that I use fresh garlic- 5 cloves and put the oil in the mix and then drizzle the top.
Easy to make, everyone loved it. I’ve made it several times as the family asks for it every Holiday or family meal
Brought back memories of home down in New Orleans. However, I use the artichoke marinate in mine. I make sure to get those hard leaves off the artichoke hearts, cut hearts into quarters and add sautéed onions/ garlic to the mix. Thanks for sharing!
Awesome dish. This will be OUR NEW casserole for holiday dinners. Thank you
This is a good recipe as is but being from New Orleans a few tweaks turns it into a mock stuffed artichoke, a NOLA favorite! Use ingredients as stated but substitute 3 to 4 cloves of fresh garlic minced in place of garlic powder (in the south we always use fresh garlic, it makes a huge difference in the taste) and add 1 small onion chopped. Drizzle fresh lemon juice on top after olive oil or top with thin slices of lemon. Tastes just like a stuffed artichoke! Note that the consistency of this dressing will be thick.
LOVE IT
Added the liquid from one jar of artichokes, and cut the bread crumbs in half.
If you love stuffed artichokes, this is all the goodness without all the work. I added the juice of one lemon, ( or marinated artichoke juice), because that’s how we stuff our artichokes. If you are looking for a green bean dish, this may disappoint. The green beans (french style cut) mix well and are not noticeable in the dish. This is the dish that family ask me to bring to our holiday meals, and they don’t realize the green beans are in the recipe.
Totally decadent – totally delicious. This is a definite keeper for those of us who love artichokes.
Really good! Tastes just like a stuffed artichoke. New favorite with my family!
I was looking for a different green bean casserole to make for Thanksgiving and this one sounded good. It didn’t disappoint. Everybody liked it. However, I wish I had read the previous reviews and added some of the artichoke or bean juice because it was pretty dry. Also, the artichokes and parm cheese make it a pretty pricy side dish ($16). Something I’ll only make for special occasions.
Our favorite thanksgiving side dish?
The votes are in! This dish is absolutely awesome! 5 stars is not even enough. We ate it as a main course, and there was plenty to go around with leftovers for lunch tomorrow. I think that even my uncle who hates green beans would really like this dish. We didn’t add any salt because the cheese gave it plenty flavor. Because we were running late and extra hungry, we started the casserole cooking in the microwave for 10 minutes while preheating the oven. After putting it in the oven, continued cooking it for 10 minutes with it foil covered. Then 15 minutes uncovered as directed. We will definitely be making this again :))
My entire family loves stuffed artichokes. As you know, making them can be very time consuming, so I made this recipe instead and it does taste just like a stuffed artichoke!!!!! EVERYONE loved it and came back for seconds. I think the use of the french style string beans provided the softer texture like the inside of the artichoke leaves and the artichoke hearts provided their usual firm deliciousness. I did add 1/2 can of the artichoke water but I’m not convinced it made a difference. But the final result was awesome. I also added a little lemon juice, about 1 tablespoon to the bean mixture. It gave it that little lemon freshness that my family is used to in stuffed artichokes. Will definitely make this again and again.
More motz & some artichoke juice and it would be perfect!! Made it for the first time on Easter Sunday and it was gone!! Huge hit!!
Really big hit. I used a 16 oz bag of frozen French-cut green beans, 1/2 cup of breadcrumbs, 1 tablespoon of garlic power, and 4 oz of Parmesan cheese. I did add a little water to the pan after everything was assembled. And I sprinkled some breadcrumbs and Parmesan cheese on top.