Italian Artichoke Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy baked artichoke casserole with a light cheese sauce, breadcrumb topping, and fresh lemon. A delicious Italian vegetarian main dish that shines with fresh in-season artichokes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 ml milk (~2 cups, fresh and whole)
- 50 g unsalted butter (~½ stick)
- 50 g flour (⅓ cup)
- ¼ teaspoon salt
- nutmeg (freshly grated)
- 6 artichokes (medium to large size)
- 150 g Parmigiano Reggiano cheese (1 ½ cups, grated)
- 50 g bread crumbs (½ cup)
- 2 eggs
- 1 teaspoon salt
- 1 lemon
- 4 tablespoons olive oil (extra virgin)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 792mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 293mg
- Calcium
- 416mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 792MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.