Tangy Artichoke Casserole Recipe
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This is one of the best artichoke casserole recipes, perfect for holidays, potlucks, or simple dinners when you want something warm and filling without a lot of fuss.
It’s tangy, hearty, packed with tender artichoke hearts, rice, and green beans.
If you love artichokes, you’ll enjoy these Crispy Air Fryer Artichoke Bites.
🔍Quick Look: Artichoke Rice Casserole
- ⭐ Difficulty: Easy
- ⏱️ Total Time: 55 minutes
- 👥 Servings: 4
- 📊 Calories: 180
- 🥣 What You’ll Need: 8 x 8 casserole dish
- 👩🏼🍳 Flavor Profile: Savory flavor with tender rice, slightly briny artichokes, brightened with fresh lemon and a gentle garlic-herb taste.
Before losing 125 pounds, I thought every meal centered around meat for protein.
Now I know better, and I love enjoying casseroles with vegetables instead of meat. They’re a great choice overall because they’re high in fiber, plant-based protein, and support healthy digestion—so they fit really well into a balanced, plant-based weight loss diet.
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Why I Think This Is One Of The Best Artichoke Casserole Recipes
This is the perfect dish that works for both holidays and a busy Tuesday night.
- Delicious and satisfying without heavy ingredients
- Uses simple pantry staples like canned artichokes and rice
- A great make-ahead recipe for the next day
If you love recipes with artichokes, you’ll love this creamy spinach-artichoke casserole.
My Best Tips, Tricks, & Variations
- Let it sit. Let it rest for a few minutes at room temperature before serving.
- Make it pop. Add a squeeze of extra lemon juice on top before serving.
- Pat dry. Pat your canned artichokes dry with a paper towel so the casserole doesn’t get watery.
- Use boiling water. Make sure to use boiling water or vegetable broth for the rice to cook properly.
- Sub in your favorite. Use fresh spinach instead of green beans or garbanzo beans instead of green beans for more protein.
Ingredients You’ll Need
This is such a great way to use pantry staples and turn them into good food that keeps everyone full and happy.
- onion
- a can of artichoke hearts
- a can of green beans
- rice
- lemon juice & zest
- red pepper flakes
- salt & pepper
- water or vegetable broth
That’s it!
How to Make This Artichoke Casserole Recipe
Step 1: Prep
Preheat your oven to 400°F. Add chopped artichokes, green beans, and chopped onion to an 8×8 baking dish.
Step 2: Mix
Add the rice, lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Stir until the artichoke mixture is well combined.
Step 3: Add Boiling Vegetable Broth
Pour boiling vegetable broth or water over the casserole. Stir well and press down gently into the broth. Everything should be submerged. Cover with aluminum foil and bake for 45 minutes.
Step 4: Broil
Remove the foil. Add vegan parmesan and return to the oven and broil for 3 minutes or until golden brown. Serve hot and enjoy!
For more information about food safety, visit foodsafety.gov.
How To This Green Bean Artichoke Casserole Recipe
Tangy Artichoke Casserole Recipe
Ingredients
- 1 small onion, chopped
- 1 can artichokes, drained & chopped
- 1 can green beans, drained
- 1 cup white rice
- 2 1/2 cups vegetable broth or water
- 1/2 lemon, juice and zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional
- 1 pinch red pepper flakes
- 2 Tbsp Cheezy Bliss Sprinkle or vegan parmesan
Instructions
- Step 1: Prep – Preheat your oven to 400°F. Add chopped artichokes, green beans, and chopped onion to an 8×8 baking dish.
- Step 2: Mix -Add the rice, lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Stir until the artichoke mixture is well combined.
- Step 3: Add Boiling Broth – Pour boiling vegetable broth or water over the casserole. Stir well and press down gently into the broth. Everthing should be submerged. Cover with aluminum foil and bake for 45 minutes.
- Step 4: Broil – Remove the foil. Add Cheezy Bliss Sprinkle or vegan parmesan and return to the oven and broil for 3 minutes or until golden brown. Serve hot and enjoy!
Video
Notes
Tips for Cooking The Best Artichoke Casserole Recipes
- Let it sit. Let it rest for a few minutes at room temperature before serving.
- Make it pop. Add a squeeze of extra lemon juice on top before serving.
- Pat dry. Pat your canned artichokes dry with a paper towel so the casserole doesn’t get watery.
- Use boiling water. Make sure to use boiling water or vegetable broth for the rice to cook properly.
- Sub in your favorite. Use fresh spinach instead of green beans or garbanzo beans instead of green beans for more protein.
Storage
Store leftovers in an airtight container in the fridge. It reheats beautifully the next day, which makes it a wonderful meal prep option.Nutrition
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About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.
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I hope you think this is one of the best artichoke casserole recipes like I do! Enjoy!
Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
