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Artichoke and Pea Au Gratin

This simply divine Artichoke and Pea Au Gratin casserole is made with frozen veggies, then mixed with cream, cheese, and seasonings. Freeze, thaw and bake when needed. Easy Peasy (get it?) and SO GOOD!


If Thanksgiving were a color, I have no doubt it would be orange. Orange pumpkins. Orange sweet potatoes. I don’t know. Some might say Christmas would be red and I have to agree, but other than cranberries, I’m really not sure. In any case besides Brussels sprouts, which are always on our table, we kind of miss the green. I’m not into green salad on Thanksgiving but this Artichoke and Pea Au Gratin sure is great for getting more green on the table.

This casserole, which is quickly made, is not overly rich. One might think that with the heavy cream and the parmesan cheese it would be. The sauce is not overpowering and seems to be just enough to give the artichokes and peas some extra added flavor. I could eat this for dinner and be perfectly happy, but it does go great with turkey. Since turkey is the star of the show, well yes I know there are debates about this,  let’s just say that the turkey is the perfect vehicle to showcase glorious side dishes. Not to mention that it wouldn’t be much fun to have mashed potatoes without turkey.



But let’s try and stay on topic here! So why artichokes? Why not? Artichokes are not an everyday veggie which makes them perfect for celebrating special occasions. And peas? Well, peas were the one veggie, besides corn, that I liked as a child.  But truly peas and artichokes compliment each other quite well. Now some might think of this as more of a Spring dish, but this artichoke and pea au gratin is a great side dish anytime.

So why make this easy peasy artichoke and pea au gratin? Yes, I told you it’s delish, but did I mention this gratin can be made ahead and then frozen? After that it’s just thaw and bake. Serve something memorable. No need to tell anyone  this only took minutes to prepare.  Now cross the veggie off your list. Done. And that is easy peasy!

Here’s Two More Veggie Side Dishes to Celebrate Any Occasion:

Brussels Sprout with Bacon, Shallot and Garlic from That Skinny Chick Can Bake

Cranberry Orange Glazed Green Beans from Cupcakes and Kale Chips

And More Family Faves:

Cauliflower Gratin Casserole

This Cauliflower Gratin Casserole has the right stuff. Made to be rich; this dish is filled with cheese and cream. Some might think of it as mac and cheese, except cauliflower replaces the mac. Reminds me of a steakhouse side dish-where often times you want the side dish more than the steak! #cauliflower #casserole

Fresh Cranberry and Apple Salad

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Easy Cheesy Pineapple Bake

This easy, cheesy pineapple bake has just 4 ingredients. It is simple and delicious and we've been making it for about 40 years! #pineapple #casserole

Everyone loves peas and artichokes. But please remember to




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pea and artichoke casserole 4835 title

Artichoke and Pea Au Gratin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 60 Minutes
  • Yield: 6-8 Servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American


This simply divine artichoke pea Au Gratin is easily made in one bowl. Freeze and bake when needed!



4 c frozen English peas (if baking immediately these should be thawed.)

1 c frozen artichoke hearts (if baking immediately these should be thawed.)

1 c heavy cream

1 1/2 2 Worcestershire

1 T white wine

2 c shredded Parmesan cheese

2 garlic cloves minced

1 t dried basil or basil paste

1 t fresh ground black pepper

A few shavings of fresh nutmeg

1/2 t kosher salt or to taste

1 c Panko bread crumbs


Preheat oven to 375 if baking immediately. Butter or spray a 9″ baking dish. In a large bowl combine peas and artichokes. No need for these to be thawed if you are making this ahead and freezing.

In a large measuring cup combine cream, Worcestershire, wine, cheese, garlic and seasonings.

Gently fold the cream mixture into the peas and artichokes. Spoon into prepared baking dish and sprinkle the Panko crumbs on top.

Freeze if saving for later. If baking immediately, place into preheated 375 oven and bake for 45 minutes or until crumbs are golden brown and mixture is bubbly. Let sit for 15 minutes before serving.


I froze this casserole and then thawed it overnight in the fridge and then baked according to above directions.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

heather (delicious not gorgeous)

Tuesday 13th of November 2018

yum i haven't had artichokes in too long! the crunchy topping sounds so good.


Sunday 11th of November 2018

I'd be happy with just the artichokes in this delicious gratin, Abbe! I've been researching do-ahead recipes for Thanksgiving so will add this to my list!

mimi rippee

Sunday 11th of November 2018

I've never used frozen artichoke hearts. So I guess they're good? This is wonderful. I plan on something similar for Thanksgiving, but with pasta, mostly for my pescatarian family member. Should be good - on Thanksgiving or any day!


Friday 9th of November 2018

I think you're making Thanksgiving green now... GREG

Lea Ann (Cooking On The Ranch)

Friday 9th of November 2018

I love the freeze and bake part of this - not to mention it sounds divine. Something about peas in cheesy casseroles always sounds appealing to me. Pinning.