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Baked Artichoke Casserole

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I used to work at a little Italian restaurant called Armstrong’s and these were my all time favorite appetizers. They’re healthy, light and full of flavor.  Plus they’re pretty quick and easy to make.

Baked Artichoke, Red Peppers and Mushrooms
Baked Artichoke, Red Peppers and Mushrooms


1/2 c. Red Wine Vinegar
1/2 c. Olive Oil
1 clove Diced Garlic
1/2 tsp. Oregano
1/2 tsp. Basil
Salt and Pepper to taste
Whisk everything together and then put aside for later.


  • 1 1/2 cups Breadcrumbs, Shake n Bake or Panko Crumbs
  • 1/4 Cup Parmesan cheese, (Grated)
  • 1/4 Cup Pecorino Romano, (Grated)
  • 2 Tbsp Italian Seasoning (Salt, Pepper, Basil, Oregano, Onion Powder, Garlic Powder)
  • Artichoke Hearts, (Halved)
  • Mushrooms (Halved)
  • Red Peppers (Julienned)
  • 2/3 Cup Extra-Virgin Olive Oil
  • 1/4 Cup Lemon Juice
  • 1 tsp. Lemon Zest
  • 2 Garlic Cloves, (Minced)


  1. Marinate Vegetables for 30-60 minutes.
  2. Preheat oven to 350 degrees. Combine Breadcrumbs, Cheeses, Herbs, and Seasoning in a medium bowl.
  3. Brush oil inside of baking or casserole dish. Layout Artichokes, Mushrooms and Peppers in dish and spread into a single layer. Sprinkle breadcrumb mixture over Vegetables, pushing it into cracks between vegetables lightly.
  4. Whisk Oil, Lemon Juice and Lemon Zest, and Garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping.
  5. Bake until breadcrumbs are golden brown, 30 to 45 minutes.



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