Italian Artichoke Casserole (Sformato di Carciofi)
Servings: 4 servings
Calories:
This recipe is delicious especially if you use fresh artichokes in season with an intense and unique flavor. The important thing is to clean the artichokes well and prepare a creamy velvety béchamel sauce with a slightly lemon flavor. However, if you do not have fresh artichokes, you can use frozen ones as well. Serve with a side of Limone Pepe Orzo or pasta with WFPB Alfredo Sauce.
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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.
