Broccoli and Artichoke Bake

Broccoli and Artichoke Bake

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

Ingredients 50 m {{adjustedServings}} servings 270 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  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 13

  1. 17 Ratings


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.


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.


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.