Broccoli and Artichoke Bake Recipe - Allrecipes.com
Broccoli and Artichoke Bake Recipe
  • READY IN 50 mins

Broccoli and Artichoke Bake

Recipe by  

"This delicious side dish will make a broccoli lover of you!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
  3. Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
  4. Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2009

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.

 
Most Helpful Critical Review
Jan 10, 2011

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.

 
Mar 24, 2009

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.

 
Feb 09, 2009

My family loved this recipe, I did add some salt and pepper.

 
Jan 27, 2010

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

 
Jun 01, 2009

I didn't realy like this. I felt like it lacked in flavor. I won't be making it again.

 
Nov 22, 2010

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.

 
Nov 16, 2010

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.

 

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Nutrition

  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

tarap
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