Community Recipe
from [psfreeman]

Broccoli Artichoke Casserole

A creamy mellow sauce draped over bold-tasting broccoli and artichokes makes this a great addition to any meal. Recipe published in Country Woman Christmas Annual 1997.

  • Yield: 10 servings
  • Prep time: 15 Minutes
  • Cook time: 30 Minutes


  • 3 10-ounce package(s) frozen broccoli spears, thawed and drained
  • 2 14-ounce can(s) water-packed artichoke hearts, rinsed and drained
  • 1 1/2 cup(s) mayonnaise
  • 1/2 cup(s) butter, cubed
  • 1/2 cup(s) grated Parmesan cheese
  • 4 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) celery salt
  • 1/2 cup(s) slivered almonds, optional
  • 2 tablespoon(s) diced pimientos, optional


• Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside.

• In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired.

• Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender. Yield: 8-10 servings.

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Broccoli Artichoke Casserole Recipe