Sentry Foods Recipes

Baked Artichoke Casserole

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comment

Yield: 4 servings


2 medium California artichokes
2 Tablespoons lemon juice
2 medium onions, sliced thick
2 Tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella cheese or Monterey Jack cheese, sliced


Prepare artichokes:
-Bend back outer petals of each artichoke until they snap off easily near base, the edible portion of petals should remain on artichoke bottom.
-Continue to snap off and discard thick petals until central core of pale green petals is reached.
-Trim brown end of stem and cut off top 2- inches of artichokes; discard.
-Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers.
-Slice artichoke bottoms about 1/4- inch thick. Toss with lemon juice to prevent discoloration; set aside.

Preheat oven to 375 degrees F

Saute onions in olive oil 5 to 8 minutes or until tender.

Spoon evenly into 2- quart oven-proof baking dish. Sprinkle with Italian herb seasoning.

Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish.

Cover dish with lid or foil. Bake for 40 minutes.

California Artichoke Advisory Board

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Janine B Cocoa, FL

“For Artichoke lovers, this is a very easy recipe to follow. If you need to save even more prep time, then you need canned artichokes from the canned vegetable aisle. 2 cans should do it, but buy a third, in case. Drain the artichokes, and slice in half or thirds according to size. Then follow rest of recipe. Bon Apetit”

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Sentry Foods Recipes

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