Italian Artichoke Casserole (Sformato di Carciofi)
Here is an amazing Vegan Italian Artichoke Casserole (Sformato di Carciofi). It adheres to a Whole Food Plant-Based (WFPB) diet, without the use of oil or eggs. It is guilt-free, deliciously nutritious, and worthy of any holiday buffet table or everyday main or side dish.
Post Date: April 01, 2024
Updated: July 6, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
What is Italian Artichoke Casserole (Sformato di Carciofi)?
Sformato di Carciofi, a dish originating from Italy, specifically the region of Tuscany. It has roots in the rich culinary tradition of Italian cuisine, which places a strong emphasis on fresh, seasonal ingredients and simple yet flavorful preparations. Sformato di Carciofi exemplifies the rustic yet refined character of Tuscan cuisine, emphasizing the natural flavors of the ingredients, and the importance of seasonality. It is Tuscan cuisine at its best and simplicity in Italian cooking.
The exact origin of Sformato di Carciofi is not precisely documented, as it is a dish that has likely evolved over time through generations of home cooks and chefs experimenting with local ingredients and techniques. However, it’s reasonable to assume that it emerged as a way to showcase the delicious flavor of artichokes in a versatile and appealing dish that can be served as a side, appetizer, or even a light main course.
Carciofi, or artichokes, are a popular ingredient in Italian cooking, particularly in regions like Tuscany where they are grown abundantly. Sformato refers to a type of savory pudding or soufflé, often made with vegetables, cheese, and eggs. Substituting the eggs and cheese with my Quick Vegan Béchamel Sauce creates the same creamy, flavorful custard-like dish with the distinct taste of artichokes.
Shorten Your Prep Time
I understand that artichokes can be a bit challenging to peel and prepare for cooking. However, ever since I discovered artichokes conveniently cleaned and halved in the freezer section, dishes featuring artichokes have become more frequent on my table.
What to Serve With
Its creamy texture and savory taste make it a crowd-pleaser, even for those who may not follow a vegan diet. Many people appreciate that they can indulge in a creamy and delicious dish without feeling guilty about the saturated fat and cholesterol content often associated with traditional casseroles. Serve it with a side of Italian White Beans and Sun-Dried Tomato Sauce (WFPB Dairy-Free No Oil), Cauliflower Wheat Gnocchi, or Authentic Sicilian Fennel and Orange Salad (WFPB No Oil).
If you have a deep affection for artichokes, prepare to be captivated by the irresistible charm of this Italian Artichoke Casserole (Sformato di Carciofi) recipe. Its flavors and creamy texture will envelop your senses, leaving you utterly enchanted. With each decadent bite, you’ll find yourself pondering how such a delightful dish has eluded you until now. Prepare to embark on a culinary journey that will have you questioning where this delectable recipe has been all your life. I know I did!
Grocery List
Produce
artichokes
garlic
lemon
parsley
Pantry
oregano
cashews
parsley
vegetable broth
breadcrumbs
garlic granules
Misc
salt
vegan Béchamel Sauce or Alfredo sauce
Add-Ins and Substitutions
Feel free to swap out the Vegan Béchamel Sauce with any creamy sauce of your preference. While I personally favor a classic white sauce like Alfredo, the culinary canvas is yours to paint, and options abound. Consider a velvety, light creamy sauce to impart a subtle richness, or perhaps try a vodka-infused tomato sauce adding a bit of plant-based creamy milk for a touch of sophistication.
Storing
Store in an airtight container in the refrigerator for 3 days.
Nutrition 411
Artichokes are a powerful nutritional punch, making them a valuable addition to any diet. Rich in fiber, artichokes promote digestive health by aiding in regular bowel movements and supporting a healthy gut microbiome. Furthermore, they are low in calories and fat, making them an excellent choice for those looking to maintain a healthy weight. Artichokes are also a good source of vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and magnesium. Vitamin C boosts the immune system and promotes skin health, while vitamin K supports bone health and blood clotting. Folate is essential for cell growth and development, particularly during pregnancy, and potassium helps regulate blood pressure and maintain proper muscle function. Additionally, artichokes contain antioxidants such as quercetin and rutin, which help protect cells from damage caused by free radicals and may reduce the risk of chronic diseases such as heart disease and cancer.
Italian Artichoke Casserole (Sformato di Carciofi)
Equipment
- medium baking dish
- Cutting board and chef knife
Ingredients
- 12 ounces frozen artichoke hearts
- 1 lemon zested and cut in half
- ½ cup plain breadcrumbs regular or gluten-free
- 2 tbsp minced fresh parsley
- ½ tsp dried oregano
- 3 cloves garlic minced
- 2 tbsps vegan parmesan cheese
- ¼ tsp kosher salt + more to taste
- fresh-cracked black pepper
- ¼ cup chopped fresh parsley
Quick Vegan Béchamel Sauce
- ¾ cup raw cashews soaked
- ¼ teaspoon garlic granules
- 1 teaspoon lemon juice and ½ lemon grated rind
- ½ cup low-sodium vegetable broth
- 1 tsp freshly ground pepper plus more
Instructions
For the Artichokes
- Thaw frozen artichoke hearts, cut each piece in half or roughly chop, and toss in 2 tablespoons of lemon juice.
Quick Vegan Béchamel Sauce
- Boil 1 cup of water. Pour over cashews and let soak for 20 minutes.
- Combine drained cashews, garlic, preserved lemon, and low-sodium vegetable broth and blend on high speed until the mixture is very very smooth about 2 minutes.
- Add a bit more liquid if needed to blend until smooth and creamy to the consistency of mayonnaise.
For the Breadcrumbs and to Finish
- Preheat the oven to 350°F and spray an 8 x 8″ baking dish with cooking spray
- In a small mixing bowl, combine the lemon zest, breadcrumbs, parsley, oregano, garlic, salt, and pepper. Taste for seasoning.
- Lay the artichoke hearts in a single layer in the casserole and drizzle with the remaining lemon juice. Add enough water to create a thin layer at the base of the casserole (about 1/3 cup). TIP: This water will help steam the artichokes and “cook” the breadcrumbs so they are not dry when baked. It will absorb into the dish.
- Cover with vegan béchamel sauce.
- Sprinkle the breadcrumb mixture over the top of the artichokes.
- Bake, tightly covered with a lid or aluminum foil, for 30 minutes.
- Increase the oven temperature to 400°F. Remove the lid and bake for an additional 10 minutes or so, until the breadcrumbs are golden brown. Serve warm.
More Artichoke PF Recipes
Healthy Baked Vegan Spinach Artichoke Dip WFPB No Oil No Eggs
Eggplant Artichoke Carrot Tops Basil Pesto with Hummus
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