Artichoke and Spinach Casserole

16 Dec

I’ve been cooking a lot at the Yoga Center I attend.  Last week, I helped my friend Rosani fix dinner for about 25 people.  Sometimes when we do these menus, we buy what’s on sale and use our creativity to develop dishes we have not tried before…  this Artichoke and Spinach Casserole is one of them.  Luckily, most of the time, the inventions turn out fine… we think this one did… I’ll let you be the judge.

 Please bear with me and my adjustments on the quantities… I did a huge tray as the photo shows.



2 jars of marinated artichoke hearts, rinsed (because Rosani asked me to) and quartered
1 10oz. pack of frozen chopped spinach, thawed and water squeezed out a bit
2  tablespoons olive oil
1 small onion, sliced
2 cloves of garlic, minced
Salt and Pepper to taste
1 jar of chopped tomatoes or 1/2 carton of POMI chopped tomatoes
2 cups of shredded Parmesan cheese
  1. In a large saute pan, heat olive oil over medium heat.  Saute onion for a few minutes and later on add the garlic.
  2. Add the spinach to the onions and garlic.  Saute together to give some flavor to the spinach.  Salt and pepper to taste.
  3. In a casserole dish, place the rinsed and quartered artichoke hearts, mix together the spinach mixture.
  4. Add in the chopped tomatoes.
  5. Mix in one cup of the Parmesan cheese.
  6. Sprinkle remaining cheese on top of casserole.
  7. Bake in a 350 degree oven for 30 minutes, until cheese is melted and a nice crust has developed on top.

It looks like this before putting it in the oven.


8 Responses to “Artichoke and Spinach Casserole”

  1. fallenangel65 December 17, 2007 at 3:58 am #

    I think this sounds great as is, but I can also see it mixed and baked with pasta – egg free or regular. I am so glad I happen upon your blog because I love finding new sources for vegetarian cooking.

  2. karmafreecooking December 18, 2007 at 4:22 pm #


    Agree completely… if you add pasta or even cooked brown rice would make a great main dish any night of the week. I’ll try it too. Madelyn.

  3. amanda January 3, 2008 at 5:24 am #

    this looks great. i am a big fan of anything with spinach and artichoke so i will be using this soon.

  4. Maureen March 22, 2008 at 11:31 am #

    This was great, I used 1 cup whole wheat penne pasta and it turned out terrific. I also added in about 1/2 teaspoon red pepper flakes with the spinach for some added flavor.

  5. Brandy November 16, 2008 at 6:05 pm #

    I just found this recipe today, I cooked it (though I used fresh spinach form the Farmer’s Market) and my husband and I LOVED it.


  6. bonnie July 24, 2013 at 11:00 am #

    Was size dish?

    • KarmaFree Cooking July 31, 2013 at 2:28 pm #

      at the yoga Center we use large chaffing dishes, like they use in hotels. But for home, you can use a large 13″ x 9″ baking dish. Enjoy… Madelyn.

  7. bonnie July 24, 2013 at 11:01 am #

    Sorry what size dish?

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