Side Dishes

Cheesy Potato Artichoke Casserole

Loreto March 12, 2018

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Cheesy Potato Artichoke Casserole, now this is what we call real Italian comfort food, earthy tender artichokes meet roasted potato and melted cheese with a crispy gooey breadcrumb top. You cannot get any better than that!

Song of the day: “Gift Shop” by The Tragically Hip.

Cheesy Potato and Artichoke Casserole

Cheesy Potato Artichoke Casserole, is a wonderful way to celebrate seasonal vegetables in a good old wholesome way. The way it’s all baked up and that top crusts up with that crispy goodness to hold in those soft starchy potatoes and beautifully roasted artichokes makes this an all-round great dish, perfect.

 

Cheesy, this is the one word that will strike up a hunger curiosity in anyone. The thought of gooey, crispy flavorful cheese always makes me want it. I was talking to Nicoletta as she is in Rome right now. The nice thing is she is experiencing a lot of traditional Roman dishes and she shares them with me on the phone. This particular dish really had my attention as Nicoletta described the tender artichokes, roasted potaoes and then all that cheese, I thought to myself I have to make this dish. Nicoletta sent me the recipe and I stopped off at the Italian Centre shop to get some of those baby artichokes and I am set. I have to say I really do miss Nicoletta, and she has been a great part of my life and truly appreciate how she inspires me so so much! Can’t wait for her to come back. Nicoletta also told me her dad put a twist on the dish and added squash. Nicoletta said it was so so good. I have to admit at first I didn’t know if the squash would work, but Nicoletta had my curiosity peaked and so squash in the recipe it is. It just so happened I had a small delicata squash, and I am all in to make this recipe.

Cheesy Potato and Artichoke Casserole

The artichokes here are not quite like the ones in Italy. Ours are a little tougher and demand some loving steam attention. The thing to remember is to cut the tops and peel all the tough dry outer leaves until you reach those silky soft interior ones. Then all you need to do is quarter the artichokes and place them in some cool lemon water to soak. To get them nice and tender I steam them in a saute pan for a few minutes in evo oil and water and some seasoning.

Cheesy Potato and Artichoke Casserole

Once the artichokes are all somewhat steamed up, it is time to put this dish together. Potatoes sliced chip style,  some breadcrumbs, and that squash cubed, all mixed with  grated Parmigiano, and to take this to the next level of cheesy goodness, some Crotonese which is a more pungent hard Italian cheese and cubed so when it melts it is going to occupy some nice pockets to get all gooey in.

Cheesy Potato and Artichoke Casserole

I can already see that crispy top and smell the  wonderful aroma. I have the oven nice and hot at 350 degrees F and into the oven this goes to work its magic.

Cheesy Potato and Artichoke Casserole

What did I tell you, look at those crispy bits. The potatoes are beautifully roasted. The artichokes have those crisped up edges and so tender middle. The Parmigiano and breadcrumbs add such nice depth to the dish and those melted pockets of Crotonese all golden and crispy are a delight to my palate.

This dish is so delicious. The artichokes rich and earthy with that starchiness of the potato and the pungent edge of the cheese not to mention this out of this world sweetness lingering in from the delicata squash.

Cheesy Potato and Artichoke Casserole-pin

This is a great dish for that Sunday family dinner, once they see how cheesy it is they will be diving right in for some of the Cheesy Potato Artichoke Casserole!

Enjoy!

Song of the day: “Gift Shop” by The Tragically Hip.

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Cheesy Potato and Artichoke Casserole

Cheesy Potato Artichoke Casserole

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6-8 servings
  • Category: Side dish, Vegetarian
  • Method: Baked
  • Cuisine: Mediteranean

Description

Cheesy Potato Artichoke Casserole, now this is what we call real Italian comfort food, earthy tender artichokes meets roasted potato and melted cheese with a crispy gooey breadcrumb top. You cannot get any better than that!


Ingredients

  • 12 baby artichokes
  • Medium bowl of cold water
  • 1/2 lemon, sliced in circles
  • 1 small delicata squash
  • 3 medium potatoes
  • 60 g grated Parmigiano cheese
  • 150 g Crotonese cheese, cubed
  • 1/8 cup of fine Italian-style breadcrumbs
  • 3 Tablespoons e.v.o. oil
  • 2 cloves garlic, minced
  • Sea Salt and fresh cracked black pepper for seasoning
  • pinch of chili flakes
  • Chopped fresh parsley for garnish

Instructions

  1. Pre-heat oven to 350 degree F.
  2. Peel the outside artichoke leaves until you get to the soft vevety ones, and cut the top of the artichoke removing the tips of the leaves.
  3. Cut artichokes into quarters and place in a bowl of cold water with the lemon slices for about 10 minutes. Repeat this process until all the artichokes are done.
  4. Cut delicata squash in half, scoop out the pulp and seeds, then peel and cube the squash. Place in a bowl set aside.
  5. Peel, wash and cut potatoes into semi thin rounds and 2-3 mm. Place in lemon water with artichokes.
  6. Drain artichokes and place in a saute pan with  some olive oil and water, salt and pepper, and simmer for about 10 minutes on low to medium heat. Drain the potatoes in a strainer and place in an oiled 14″ x 10″ baking dish with the squash. Add in the steamed artichokes.
  7. Sprinkle with bread crumbs leaving a little for the end, add in Parmigiano, reserving a bit for the end  too and drizzle with  olive oil . Season with salt, pepper, and chili flakes.
  8. Toss in cubed Crotonese cheese and with clean hands toss getting all the bits well coated  and blended.
  9. Sprinkle with remaining breadcrumbs and Parmigiano, drizzle a little olive oil over top. Place in oven and bake for 45 minutes or until you can see the cheese all melted and getting crispy.
  10. Take out of oven, sprinkle with some fresh chopped parsley, and it’s ready to serve.
  11. Enjoy!

Notes

  1. I used a combination of yellow and red potatoes, but if you only have one kind that will work just fine.
  2. If you cannot find the Crotonese than use whatever cheese you like but make sure that it is cut into 1 cm cubes.
  3. If you want an extra crispy top at the end put the oven on grill for about a minute or two but watch closely so it doesn’t burn.

Cheesy Potato and Artichoke Casserole

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34 Comments

  • Reply Big Flavors from a Tiny Kitchen March 12, 2018 at 1:30 pm

    What a fun way to use artichokes! I don’t know that I’ve ever had them in a casserole, but it’s a great idea. My Italian in-laws love artichokes – I bet they’d adore this dish!

    • Loreto
      Reply Loreto March 13, 2018 at 7:20 am

      If the are artichoke lover then I can say from one to another this caserole will be loved. Because the one cheese is cubed it just melts and finds its way into the empty spacves but manages to puul the ingredients together and get all crispy and gooey, and who wouldn’t love that. Thanks a million for the comment and enjoy!
      Cheers!
      Loreto

  • Reply Gloria Duggan March 12, 2018 at 8:03 pm

    I love artichokes, but have never used “fresh” ones. Now potatoes are on my LOVE TO EAT list too. This casserole sounds like something I could make a meal of all on it’s own. I assume this would work with jarred artichokes…but I will have to give fresh a try.

    • Loreto
      Reply Loreto March 13, 2018 at 7:17 am

      Hi Gloria, yes canned or jarred artichoke would work too but the flavor is a bit subdued, but whne you can’t find the fresh you make the best of the situation. I really hope you can find these baby artichokes because they are so delicious and become so twnder in the varied cooking processes. Thank you for checking this recipe out.
      Happy cooking!
      Loreto

  • Reply Beyond the Chicken Coop March 13, 2018 at 6:51 am

    You are right – the word cheesy just automatically make me hungry! This casserole looks really delicious! 🙂

    • Loreto
      Reply Loreto March 13, 2018 at 7:14 am

      Thank you! I loved this dish, the variances in texture and those rich flavors of the squash really balanced well.
      Have a great day!
      Cheers!
      Loreto

  • Reply Kiki Johnson March 13, 2018 at 11:51 am

    Such a great vegetarian dish! I love artichokes and squash so this would go down a treat! The cheese crust on your casserole looks perfect and is just the cherry on top!

    • Loreto
      Reply Loreto March 14, 2018 at 12:50 pm

      Hi Kiki, you are so right about that cheesy crust, whenever I see that it makes me crave this dish so much and yes the squash is a great compliment in texture and flavor to the potatoes and artichokes. Thanks a million for checking us and our recipe out.
      Have a great day!
      loreto

  • Reply miakouppa March 13, 2018 at 6:04 pm

    WE love artichokes, and this looks like a wonderful way to enjoy them 🙂

    • Loreto
      Reply Loreto March 14, 2018 at 12:48 pm

      Yes this dish is comfort and deliciousness all the way and take into account it beeing so cheesy it is an all round winning recipe. Thanks so much for commenting, and happy artichoke cooking!
      Loreto

  • Reply Patti @ Patty Cake's Pantry March 13, 2018 at 11:36 pm

    I love the combination of flavors in this dish, but I’ve never gotten artichoke hearts from fresh artichokes. Should I buy smaller ones? The larger ones always those seeds in the center. Is there a secret?

    • Loreto
      Reply Loreto March 14, 2018 at 12:44 pm

      Hi Patty, Yes the larger ones have the choke in the center and the leaves are quite tough, and would not really work for this dish, but they do have baby artichokes and they are the ones you want to get for this dish. Just peel away the tougher exterior leaves till you get to the soft inner leaves. Check out the recipe I have gone into great detail about how and what to use.
      Thanks for commenting!
      Cheers!
      loreto

  • Reply Laineey March 15, 2018 at 3:42 pm

    This looks fabulous! I’ve never used fresh artichokes in a dish other than just artichokes. 🙂 I love the thought of using baby artichokes as baby veggies seem to be fresher and tastier. Those potatoes look so delicious! I can’t wait to make your recipe. I’m going to try it this weekend as a pre-try before Easter!

    • Loreto
      Reply Loreto March 18, 2018 at 7:58 am

      Hi Laineey, I am so grateful that you are going to try this dish. I agree with you on baby veggies so much more flavor and tenderness. Than you for checking out this recipe, and happy artichoke cooking!
      Loreto

  • Reply Veena Azmanov March 15, 2018 at 4:19 pm

    I love artichokes but I will be honest I hate cleaning them so I often just buy the canned or frozen. This sounds so incredibly delicious. I must try soon.

    • Loreto
      Reply Loreto March 18, 2018 at 7:55 am

      Hi Veena, that is okay too whatever makes you happy is of utmost importance. I have to agree they are a bit of work, but for me it is a labor of love. Thanks a million for your comment and honesty!
      Cheers!
      Loreto

  • Reply Analida's Ethnic Spoon March 15, 2018 at 7:37 pm

    I am loving this dish with all the vegetables and CHEESE! I can never get enough cheese. The tips on prepping the artichoke are great and I am going to use it the next time I pick some up at the market. Thanks for sharing a great recipe Loreto!

    • Loreto
      Reply Loreto March 18, 2018 at 8:02 am

      Hi Anilda yes this definately a dish that epitomizes cheeziness. The combination of potatoes squash and the artichokes is one of respect and unity, with a side of balance. Thanks so much for your lovely comment.
      Cheers!
      Loreto

  • Reply BettyDavies March 16, 2018 at 10:12 am

    I’m always looking for new ways to use artichokes, I love the flavor! This looks so comforting, thanks for sharing!

    • Loreto
      Reply Loreto March 18, 2018 at 7:53 am

      You are so welcome Betty. I just adore artichokes and it has been quite a season, so let the creativity begin! I wish we had the artichokes they have in Italy they are so so tender and delicious. Fortunately we are getting some from Califirnia here in Canada and we have to be greatful to have that! I was proud to do them justice in this dish!
      Thank you for commenting.
      Have a great day!
      Loreto

  • Reply Dawn @ Girl Heart Food March 16, 2018 at 2:20 pm

    I’ve definitely never had anything like this before, but it sounds yummy, especially with the word ‘cheesy’ in the title 😉 I bet leftovers are amazing for breakfast with a poached egg on top and perhaps some hollandaise? Lovely for weekend brunchin’! Happy Friday, you guys!

    • Loreto
      Reply Loreto March 18, 2018 at 8:10 am

      Hi Dawn, yes cheesy is definately an enticing word and in this dish that melted crispy gooey golden tasty cheese just holds this dish in high regard! To answer your question about leftovers, so so good especuially warmed up in the oven getting things crisped up again! Love your idea of making this breakfast with the egg and hollandaise, now your talking ny language!
      Thank you so much for commenting I enjoyed it so much!
      Have a grand weekend!
      Loreto out!

  • Reply Colleen March 16, 2018 at 8:39 pm

    I really love artichokes, but I have to admit, I’ve always been a little bit intimidated to work with them. I usually buy the jarred ones from our Italian market. But this recipe looks so inspiring, that I think I’m going to bite the bullet. I’m going on the hunt for baby artichokes, and use your cooking tips, Lorreto. Delicious, flavourful comfort food. Thanks for sharing!

    • Loreto
      Reply Loreto March 18, 2018 at 8:12 am

      Hi Colleen, you go girl! You will do fine. If you follow what I have said in the preparation and also to steam them a bit to tenderize them then I am sure it will be absolutely delicious. Remember to put some love in too, very important! Thank you for being brave and fearless!\
      Cheers!
      Loreto

  • Reply prasanna hede March 17, 2018 at 12:20 pm

    I love casseroles,love cheese and potatoes too but never tried adding artichokes here!This looks like a superb idea.

    • Loreto
      Reply Loreto March 18, 2018 at 7:49 am

      Thank you Praasanna, The artichokes definately add a nice rich texture and taste to this caserole. I sure do hope you get to try it!
      Have a wonderful day!
      Loreto

  • Reply Amanda Mason March 18, 2018 at 9:25 am

    Gosh – I would love to try an artichoke from Italy!! This dish looks and sounds amazing! I love the addition of the cheese! I can’t resist a dish like this where there is cheese involved!

    • Loreto
      Reply Loreto March 19, 2018 at 9:20 am

      Hi Amanda us neither on the cheesy aspect. If you ever get a chance especuially in the winter to spring months in Italy, try the artichoke dishes, you will be blown away. My father inlaw has been going to town with various recipes and from what I hear from Nicoletta they are all so delicious!
      Thank you for your lovely comment!
      Have a great cooking week!
      Loreto

  • Reply Debbye March 18, 2018 at 10:33 am

    You had me at artichokes! Seriously, I’ve never cooked artichokes except to boil them. It’s nice to know I can create tasty recipes like this with them. Will be pinning this for later.

    • Loreto
      Reply Loreto March 19, 2018 at 9:18 am

      Thank you Debbye, it is nice to see that we are inspiring people to use ingredients in different ways, and artichokes are so versatile. It has been a great season for them this year and when I was at the Italian Centre Shop this weekend I was delighted to see that there are still some coming in!
      Have a great day!
      Cheers!
      loreto

  • Reply Leslie Haasch March 18, 2018 at 12:59 pm

    I, like so many other people, usually buy canned artichokes because they can be so much work. But this is definitely a dish I want to take the time to prep fresh artichokes for!

    • Loreto
      Reply Loreto March 19, 2018 at 9:15 am

      Hi Leslie, canned is fine, but there is something about the fresh artichokes that just makes the texture and flavor of this dish so good. One thing, just make sure you pick up the baby artichokes as the bigger more mature ones tend to be a little on the tough side. Have fun with this recipe and would sure love to hear how you made out.
      Happy cooking!
      Cheers!
      Loreto

  • Reply Natalie Browne March 19, 2018 at 7:50 am

    I love artichokes, but have never cooked with fresh ones. This recipe has peaked my interest and has me craving its cheesy goodness first thing in the morning. It looks incredible!

    • Loreto
      Reply Loreto March 19, 2018 at 9:13 am

      Thank you Natalie, it is such a delicious dish, and just lovee the rich flavors of artichokes squash and potatoes, not to mention all that cheesy goodness. I think it would be a great Sunday brunch dish!
      Thanks again for checking this dish out!
      Have a great week!
      Ciao Loreto

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