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Keto Side Dishes

Parmesan Artichoke Casserole

This creamy artichoke casserole is a staple in my kitchen when I crave something comforting without breaking carb limits. The combination of tender artichokes and sharp Parmesan bakes into a golden, bubbly dish that pairs beautifully with grilled meats. It’s effortless to throw together, and every spoonful delivers creamy, cheesy goodness with a hint of garlic, making it ideal for both busy evenings and special occasions.

10 min Prep time 30 min Cook time 40 min Total time 4 Servings 450 Calories
Parmesan Artichoke Casserole

Ingredients

  • (10 ounce) cans artichoke hearts in water, drained
  • ounces grated Parmesan cheese
  • teaspoons garlic powder
  • /2 cup mayonnaise
  • tablespoons dried parsley
  • a pinch of paprika

Instructions

  1. Step 1

    I begin by setting the oven to 350°F so it’s ready when the casserole is assembled. Draining the artichokes thoroughly is key—excess liquid can dilute the creaminess, so I pat them dry. In a large mixing bowl, combine the artichokes with the grated Parmesan, garlic powder, mayonnaise, and parsley. Stir until every piece is cloaked in the rich mixture. Transfer the blend to a 9x13 inch baking dish, smoothing it into an even layer. A pinch of paprika scattered on top lends a gentle warmth and a lovely hue. Slide the dish into the oven and bake for 25 to 35 minutes. Watch for the surface to turn golden and the edges to bubble. Once done, let it sit briefly for easy serving. The contrast between the tender artichokes and the savory, cheesy coating makes each bite satisfying. This casserole is fantastic alongside roasted chicken or a juicy steak.

Chef's Tip

My secret is to use freshly grated Parmesan instead of pre-shredded—it melts more smoothly and avoids added starches. I also like to broil the top for a minute at the end for an extra-crispy finish. If you have it, a sprinkle of smoked paprika instead of regular paprika can deepen the flavor.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to 4 days; I reheat portions in the microwave for convenience. For a crisper top, use the oven at 350°F covered with foil to avoid drying out. The dish might soften slightly, but the taste stays wonderful.

Variation Tips

For a heartier version, fold in cooked shredded chicken or chopped spinach for extra nutrients. If you’re craving a crunch, top with crushed pork rinds or almond flour before baking for a crispy crust. You can also swap the mayonnaise for sour cream if you prefer a tangier flavor profile.

Frequently Asked Questions