When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a green bean artichoke casserole that is certain to be a win on your holiday table.
The green beans maintain their vibrant color and crunch, while the artichokes add a delightful, slightly tangy flavor. The creamy sauce holds everything together while it bakes in the oven underneath a golden, crispy breadcrumb topping.
Artichoke Casserole
When I first thought of adding artichokes to a traditional green bean casserole, I wasn’t sure how well it would work. You just never know, right? I’m happy to tell you this artichoke green bean casserole combination rocked.
There are a couple of things to keep in mind though. Chop your artichoke hearts small. You want them to be evenly distributed throughout the dish, giving you that awesome artichoke flavor in every bite.
Also, the smaller you chop them, the more tender they will be. So, it’s a win-win for smaller pieces.
Can You Make Green Bean Casserole Ahead Of Time?
Yes! You can prep this recipe a few days before you plan to serve it. Wrap the boiled and chilled green beans in a paper towel and place them in a gallon-size freezer bag in the refrigerator.
Drain and chop the artichoke hearts. Place them in an airtight container in the refrigerator. Toast the breadcrumb topping, cool completely, and store them in a ziploc or airtight container.
Cook the sauce. Let it cool completely and store it in an airtight container in the refrigerator.
When you’re ready to cook the casserole, just follow the directions below to assemble and cook your dish either in the oven
Green Bean Artichoke Casserole
You’ll need the following ingredients to make this recipe:
- fresh green beans
- canned artichoke hearts
- butter
- plain or Italian bread crumbs
- garlic
- kosher salt and black pepper
- all-purpose flour
- chicken broth or vegetable broth
- heavy cream
Green Bean Artichoke Casserole Recipe
Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.
Fill a large bowl with ice water while the beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain the beans again in the colander.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat.
Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
In the same skillet used for the breadcrumbs, melt the remaining 3 tablespoons of butter over medium-high heat. Add garlic and saute until fragrant, about 30 seconds.
Sprinkle with flour, salt, and pepper. Cook for 1 minute, whisking constantly.
Slowly add the broth and bring to a simmer, whisking constantly. Add cream, reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.
Preheat the oven to 350°F. Place the green beans and chopped artichoke hearts in a 9×13 baking dish and stir to mix.
Pour the sauce over the vegetables. Sprinkle with the toasted breadcrumbs. Bake for 15-20 minutes, until the beans and sauce are hot and bubbling.
Green Bean Side Dishes
Tired of the traditional side dishes? Try this green bean gratin next time and you just might have a new holiday favorite. Fresh green beans with a buttery, cheesy sauce and a crispy breadcrumb topping will get rave reviews and clean plates every time.
As tasty as they are pretty, these green bean bacon bundles with their buttery, sweet glaze and a hint of warmth are a dinner-time treat.
Buttery, nutty green beans amandine is an effortless side dish that tastes garden fresh any time of the year.
Savory and garlicky, your family will be asking for these pepper garlic green beans all year round. This is a whole new layer of deliciousness for your next batch of sauteed green beans.
Green Bean Artichoke Casserole
Ingredients
- 2 pounds fresh green beans ends trimmed and chopped into 2-inch pieces
- 2 tablespoons kosher salt for cooking water
- 2 14-ounce cans artichoke hearts drained and chopped very small
- 4 tablespoons butter divided
- ⅓ cup plain or Italian bread crumbs
- 6 cloves garlic minced
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 1½ cups chicken broth or vegetable broth
- 1½ cups heavy cream
Instructions
- Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.
- Fill a large bowl with ice water while the beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain the beans again in the colander.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
- In the same skillet used for the breadcrumbs, melt the remaining 3 tablespoons of butter over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Sprinkle with flour, garlic, salt, and pepper. Cook for 1 minute, whisking constantly.
- Slowly add the broth and bring to a simmer, whisking constantly. Add cream, reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.
- Preheat the oven to 350°F. Place the green beans and chopped artichoke hearts in a 9×13 baking dish and stir to mix. Pour the sauce over the vegetables. Sprinkle with the toasted breadcrumbs. Bake for 15-20 minutes, until the beans and sauce are hot and bubbling.
Notes
Nutrition
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