1. Preheat the oven to 375°F (190°C) and grease a baking dish well with cooking spray.
2. Cook the ground turkey in a skillet over medium heat until no longer pink, breaking it up as it cooks. Season with salt and pepper. Drain excess fat and let cool for a few minutes before mixing.
3. In a large bowl, combine the cooled turkey, chopped artichoke hearts, three-quarters of the mozzarella, all of the Parmesan, mayonnaise, sour cream, parsley, and garlic. Season with salt and pepper and mix well. Taste and adjust seasoning before it goes in the oven.
4. Transfer the mixture to the prepared baking dish and spread evenly. Scatter the remaining mozzarella over the top.
5. Bake for 25 to 30 minutes until hot, bubbly, and golden on top.
6. Let rest for 5 minutes before serving — it portions much more cleanly with a brief rest (if you can wait that long).
7. Garnish with additional chopped parsley and serve warm.

Nutrition Information (Per Serving):

• Calories: 380
• Carbohydrates: 8g
• Protein: 30g
• Fat: 26g
• Fiber: 3g
• Sodium: 580mg
• Key vitamins/minerals: Calcium (25% DV), Vitamin C (15% DV), Folate (18% DV), Potassium (16% DV) Note: Artichoke hearts are one of the highest-fiber vegetables available in canned form and contribute meaningful amounts of folate and antioxidants to every serving.

Notes:

• Drain and pat the artichoke hearts dry thoroughly — excess moisture is the number one reason this casserole turns watery.
• Let the cooked turkey cool slightly before mixing into the creamy base — hot meat can cause the mayo and sour cream to separate.
• Taste the filling mixture before baking and season it properly — once it’s baked you lose the easy window to adjust.
• Whole-milk mozzarella only — part-skim releases more water during baking and browns too fast.

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat covered with foil in a 350°F oven for about 15 minutes for the best texture and even heating.
• To freeze: assemble completely before baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed with 10 extra minutes added.
• Microwaving works in a pinch but the oven gives significantly better results for a creamy casserole like this one.

Serving Suggestions:

• With a crisp green salad dressed with sharp lemon vinaigrette to cut through the richness of the creamy filling
• Alongside warm crusty bread or a toasted baguette for scooping every last bit of the cheesy base
• With roasted asparagus or broccolini for a balanced, complete dinner plate that keeps the Mediterranean theme going
• As a party appetizer scooped onto crackers or crostini — this casserole works beautifully as a hot dip-style starter

Mix It Up (Recipe Variations):

• Spinach Turkey and Artichoke Casserole: Stir two cups of thawed and thoroughly squeezed frozen spinach into the filling for that classic spinach-artichoke combination everyone loves.
• Sun-Dried Tomato Version: Add a quarter cup of chopped oil-packed sun-dried tomatoes to the filling for a concentrated, sweet-tangy flavor that adds real depth.
• Spicy Turkey and Artichoke Casserole: Add half a teaspoon of red pepper flakes and a dash of hot sauce to the filling mixture for a gentle heat that plays beautifully against the creamy base.
• Lighter Version: Swap the full-fat mayonnaise for plain Greek yogurt to cut the richness while maintaining the creamy texture and adding extra protein.

What Makes This Recipe Special:

The combination of mayonnaise and sour cream as the creamy base — rather than one or the other alone — creates a perfectly balanced filling that is silky and rich without being heavy, with just enough tang from the sour cream to cut through the boldness of two cheeses. Draining and patting the artichoke hearts completely dry before mixing ensures the filling stays creamy and cohesive during baking rather than releasing excess moisture into the dish. Reserving a portion of the mozzarella for the top rather than mixing it all into the filling gives this turkey and artichoke casserole its signature golden, bubbling crown that makes it look as spectacular coming out of the oven as it tastes on the fork.