A hearty, quick, and simple soup that is excellent in the winter. Excellent the next day and delicious with melba toast or garlic bread. All of the seasonings can be changed based on preference.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 2 (10 ounce) cans artichoke hearts in water, drained
- 8 ounces grated Parmesan cheese
- 2 teaspoons garlic powder
- ½ cup mayonnaise
- 2 tablespoons dried parsley
- 1 pinch paprika
Instructions
- 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 9×13 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.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 3 g |
| Protein | 16 g |
| Saturated Fat | 8 g |
| Sodium | 1079 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Added spinach and zucchini as suggested and it was delicious.
Great recipe! After doing the recipe as is, I made a few adjustments to my liking and it’s now a specialty side dish that me and my wife loves. I always add broccoli, add herbs and crushed red pepper for some spice, and do less cheese and it comes out perfect for our taste.
We live this recipe. Some family members have gluten sensitivity, and this is one casserole that tastes great with no cracker or bread crumbs.
This was amazing! I made it as written except I added about a cup and a half of shredded zucchini. Because I added more veggies, I increased the mayo and cheese by about a fourth of a cup. SO yummy and easy – like the artichoke dip, but way healthier!
I just finished eating this recipe and was blown away. It was super easy to make. I used two 14.6oz jars of artichoke hearts, but only half of the 8oz cheese it called for and it was just right. Will make again!
I added 5 spears of asparagus, chopped into bite sized pieces and did not pre-cook it. Because I had to use a little Kraft Parmesan, the powdery kind, I added an additional heaping tablespoon of mayonnaise. Other than that, It was fabulous!
So so wonderfully easy and tasty! The only question I have is how big is a serving? How many ounces or cups? Thanks so much for sharing this!
Nice side dish for my low carb diet
I liked this, although I think 8oz of Parm cheese is too much! That being said, it was a very rich and creamy side dish. I added some carrots in for some color. If I make this again it’ll be with less cheese
A lover of Artichokes & always looking for great recipes with artichokes besides the spinach artichoke dip, which has been repeated on every cooking site & blog a million times. Came across this one and made it last night! Unbelievable & so tasty. Cut the recipe in half and used 1/2 cup of Pecorino Romano cheese & 1 1/2 cups of shredded reduced fat Italian cheese blend & dried Basil leaves….OMG….The only word to describe this dish would be AWESOME! Who needs to have meat with this dish, as I served it with garlic pasta on the side and green salad…..! Yummy! This is a keeper in my recipe box….Thank you so much for sharing it with us all.
It is a great base recipe! I tinkered with it since I didn’t have enough parmesan cheese–I added some cream cheese, dried tomatoes,the mayonnaise, forgot to add garlic, but added some cream cheese. Actually, I totally made into another dish.I couldn’t find the recipe I had in mind so this gave me a starting place—I never would have thought to make a casserole with artichokes. I used marinated artichokes,cut up & drained instead of plain artichokes.sprinkled Italian bread crumbs over the top and baked about 20 min.at 350 F. We had as a side dish with Turkey and dressing. Yes I gave it 4 stars as a base recipe to build on your own as you like!
brought it to a family member’s for Thanksgiving and the cheese was so pungent that it was rather embarrassing.
I hate to use a four letter word but….YUMM! Very easy to assemble, not too many ingredients and it made a great lunch. Followed the basic recipe and added the suggested spinach and zucchini to the mixture. We did cut back on the garlic powder and did 1 tsp instead of 2. It was plenty, and 2 tsp would most likely be overpowering. This recipe is a keeper 🙂
I made this just as the directions say (except for cutting it in half), and I really liked it. Ate about half (I’m the only one in the house who eats artichokes). Next morning I warmed the leftovers and wrapped them in slices of ham, like roll-ups. Even better! I think leftovers would also be good in an Eggs Benedict type of dish (toasted English muffin, ham and artichoke mixture on it, topped with a poached egg).
Having grown up in California, the artichoke capitol of the nation, I thought I would love this recipe but as I was assembling it I realized something was amiss and sure enough it turned out a gelatinous mess, part of this disaster was my fault was my using whole canned artichokes instead of quartering them, it also needed a bit more mayonnaise and a quarter cup of cream cheese, maybe the recipe is just a bit passé and I’m tired of it, but I will give it a five because the changes I made were because of personal preferences and I may be in the minority.
Excellent! Next time I’ll double the sauce.
This was ok. 4 stars for potential. I should have read some of the reviews before making this recipe. I think putting a little more artichoke or maybe spinach would be good. I think I might also try chopping up the artichokes and making this more a dip.
5 minutes before it was done baking I added macaroni to the dish and let it finish cooking. It tasted just as good, and was a little more filling
Couldn’t be easier to make and it tastes absolutely decadent! I used a 14 oz. can of artichoke hearts and 10 oz. of chopped frozen spinach (thawed). I also added 4 oz. of shredded Italian cheese blend in with the other ingredients and sprinkled another 4 oz. over top of all. I made this in an 11×7 pan and it seemed to fit just fine. Next time I may add some chopped cooked chicken or some diced roasted red peppers. Served with Texas Toast and got raves from DH!
This was great! No changes necessary wish I had made more to have left overs.
Very quick, easy, and tasty. I used frozen artichokes and added some american cheese since I only had 1/2 the amount of parmesan. I’ll definitely make it again!