1. Crank your oven to 350°F (175°C). Grease a 2-quart casserole dish really well with butter or cooking spray.
2. Drain those artichoke hearts really well—like, really well. Pat them dry with paper towels because excess moisture ruins the creamy texture. Quarter them into bite-sized pieces.
3. In a bowl, mix together the drained and quartered artichoke hearts, crumbled queso fresco, grated Parmesan cheese, mayonnaise, chopped fresh parsley, minced garlic, salt, and pepper. Work everything together until well combined—the artichokes should be well coated and the cheese evenly distributed.
4. Spread the artichoke mixture evenly into the prepared casserole dish, smoothing the top with a spatula so it bakes uniformly.
5. In another small bowl, combine the breadcrumbs and melted butter, stirring until all the crumbs are coated with butter and look slightly clumpy.
6. Sprinkle the buttery breadcrumb mixture generously over the artichoke mixture—don’t be shy, that golden crust is what makes this special.
7. Slide the dish into the preheated oven and bake for 25-30 minutes until the top is golden brown and crispy, and you can see the casserole bubbling around the edges.
8. Remove from the oven and let it cool for about 5 minutes before serving—it’ll be volcanic hot straight from the oven.
9. Serve this Peruvian artichoke casserole warm as an impressive side dish or appetizer. Watch it disappear!

Nutrition Information (Per Serving):

• Calories: 220
• Carbohydrates: 12g
• Protein: 7g
• Fat: 17g
• Fiber: 3g
• Sodium: 420mg
• Calcium: 15% DV
• Vitamin C: 8% DV

This is rich party food with cheese and mayo, but artichokes do provide fiber and vitamins!

Notes:

• Drain artichokes really well and pat dry—moisture is the enemy of creamy texture
• Don’t use marinated artichokes which add unwanted vinegar flavors
• Fresh Parmesan grated from a wedge melts better than pre-grated
• Full-fat mayo is crucial—low-fat gets weird when baked
• Watch for bubbling around edges as the sign it’s done

Storage Tips:

• Store leftovers covered in the fridge for up to 3 days
• Reheat in a 350°F oven for 15-20 minutes to re-crisp the topping
• Don’t microwave or the breadcrumb topping will get completely soggy
• The mixture can be made 24 hours ahead—add breadcrumbs right before baking
• This doesn’t freeze well due to the mayo base

Serving Suggestions:

• Holiday Dinner: Serve alongside roasted meats as an elegant side dish
• Potluck: Bring this and watch it disappear while people ask for the recipe
• Appetizer: Serve with crackers or crusty bread for scooping
• Brunch: Pair with eggs and fresh fruit for a rich, savory element

Mix It Up (Recipe Variations):

Spicy Peruvian Artichoke Casserole: Add 1/4 cup diced jalapeños to the artichoke mixture for subtle heat that keeps things interesting without overwhelming.

French Onion Artichoke Casserole: Replace breadcrumbs with 1 cup crispy fried onions for a topping reminiscent of green bean casserole that everyone loves.

Loaded Artichoke Casserole: Add 1/2 cup crumbled cooked bacon throughout the mixture and sprinkle more on top for smoky, savory richness.

Herbed Artichoke Casserole: Add 1 teaspoon fresh thyme and 1 teaspoon fresh rosemary to the breadcrumb topping for aromatic, sophisticated depth.

What Makes This Recipe Special:

This Peruvian artichoke casserole showcases how Latin American cuisine embraces European ingredients and transforms them into something uniquely delicious. The use of queso fresco—a staple in Peruvian cooking—adds tangy creaminess that sets this apart from typical American cream cheese-based artichoke dips. The combination of two cheeses with mayo creates incredible richness, while the buttery breadcrumb topping provides that satisfying textural contrast everyone craves. Perfect for anyone who wants to serve something impressive without spending hours in the kitchen or using exotic ingredients.