Recipe by tarap
"This delicious side dish will make a broccoli lover of you!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
broccoli, cut into florets
sliced fresh mushrooms
chopped green onion
1 (14 ounce) can
artichoke hearts, drained and chopped
grated Parmesan cheese
tomato, thinly sliced
dry bread crumbs
My husband and I really enjoyed this. Preparation was quick and easy. I used a jar of roasted red bell peppers on top instead of the sliced tomatoes.
This wasn't a big hit at our house tonight, as evidenced by the fact that Hubs left his on his plate (he'd probably rate this 1-star). I didn't bother to ask him why he didn't care for it because I knew the answer after eating it myself. In a nutshell, it was just too rich - too much mayo, too much cheese. And without the additions I made of fresh minced garlic and Penzey's Fox Point Seasoning, I suspect this would have been a little wimpy flavor-wise too. Something this rich might be good as a dip (think Artichoke-Spinach Dip) but it's just too rich as a side dish.
Quite good. I cut down the calories a bit by using light sour cream, only about 2 tbs of light mayo, and cooked the green onions in ~1 tsp of olive oil instead of butter.
My family loved this recipe, I did add some salt and pepper.
Recipe was ok. I did make a couple of changes based on other reviews. I only used 2 tbsp. of light Mayo and replaced the sour cream with cottage cheese. I added garlic and salt and pepper and it still came out a little bland. Maybe because I cutting down on the mayo- it didn't seem like enough sauce for the veggies. I did like the tomatoes on the top though- it was a good lively contrast with the other veggies.
I thought this recipe was kind of bland. I added some garlic, pepper, and potatoes, and used chopped onions that I cooked with the mushrooms instead of green onions (I had none). I scaled it down on the site to 2 servings and followed the recipe from there; as I said, I just thought it was kind of bland. There is a possibility that because I added the potatoes that I should have made more sauce, but all of the veggies were covered before I baked it and so I figured it was enough. I wouldn't make this again unless I needed to use up some veggies in the fridge.
My family loved this! As I decided to make this at the last minute, I had to make some substitutions. Instead of broccoli, I used a frozen bag of broccoli, cauliflower & carrots. We don't have canned artichoke hearts here in Greece where I live, so I used frozen artichoke bottoms, which I cooked in the boiling water before adding the broccoli mix. Otherwise I followed the recipe as stated, adding seasoning to taste at the table. A great meatless main dish, or a fine side dish!
This was delicious! I added 3 potatoes (quartered), 2 cloves of garlic, and a quarter cup of white wine. Nice winter supper! Susan in Santa Fe
* Percent Daily Values are based on a 2,000 calorie diet.
Broccoli and Artichoke Bake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 206
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Get the holidays going with a hot and bubbly party dip.
See how to make a creamy, cheesy classic.
See how to make a simple broccoli side dish with garlic and cashews.