Baked artichoke hearts with seasoned breadcrumbs is the easy side dish I make when I’m craving stuffed artichokes but don’t have the time to make them.  Canned artichoke hearts are topped with a mixture of white wine, garlic, lemon, parsley, and breadcrumbs and baked until golden.  Best served alongside chicken, or pork, baked artichoke hearts also make a fantastic Thanksgiving side that everyone loves!

Baked artichoke hearts in black baking dish on wood table.


I just love artichokes.

Growing up, my grandmother would often make classic stuffed artichokes or fried artichoke hearts, but when she needed to hit the easy button, she would make baked artichoke hearts with breadcrumbs.

And I too have adopted this as a simple side dish that my family loves.  

I make this often, especially during the week when time is less abundant.  I’ll serve it alongside some grilled chicken thighs, chicken cutlets, or even stuffed pork loin

Baked artichoke hearts are also a perfect Thanksgiving side dish because it’s easy, full of flavor, and even the pickiest guests will eat them.

No matter when these are served, there is always one thing that is certain – there are never any leftovers because they are really that good!

Ingredients shown: canned artichoke hearts, breadcrumbs, parmesan block, lemon, wine, garlic, and parsley.

Canned or frozen artichoke hearts?

Having made this recipe using both types of artichoke hearts, I can share that I prefer the canned hearts.

While both types have their own benefits, I find that the texture of the canned version holds up better for baked artichoke hearts.

The frozen can be mushy and require more prep.

For example, if you are using frozen artichoke hearts, you’ll need to make sure that they are defrosted and dried before using them for this recipe.

Canned artichokes should be rinsed of their solution, and dried, but there is no defrost time needed.

I also like the fact that canned artichoke hearts are shelf-stable, leaving the room in my freezer for other things, like gelato or pizza dough.

I also used canned artichoke hearts in my recipe for pasta with artichokes and breadcrumbs.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat oven to 375f and set rack to the middle level.  Mince 3 cloves of garlic and mix with a 1/4 cup of olive oil.
Baked artichoke hearts recipe process shot collage group number one.
  1. Mince a 1/4 cup of parsley and grate a 1/2 cup of parmesan cheese.
  2. Combine the breadcrumbs, parsley, parmesan cheese, 1/2 teaspoon kosher salt, 1 tablespoon lemon juice, and 1/4 cup dry white wine (pinot grigio, sauvignon blanc, or chardonnay will work).  Mix well.
Recipe process shot collage group number two.
  1. Add half of the garlic oil to a 9 by 13″ baking dish and spread it around.
  2. Place the rinsed and drained artichoke hearts into the baking dish.  Top with the remaining garlic oil and sprinkle a 1/4 teaspoon of crushed red pepper flakes.
Recipe process shot collage group number three.
  1. Evenly distribute the seasoned breadcrumbs on top of the artichoke hearts.  Bake for 15-20 minutes or until cooked all the way through and the breadcrumbs are browned.  For more color, optionally broil for 45-60 seconds. but watch carefully to prevent burning!

Variations

One of the things I love most about cooking, is the ability to make a dish your own simply by adding a few other ingredients.

Some of my favorite additions, or variations of baked artichoke hearts include:

  • Pignoli aka Pine nuts – Lightly toasted pignoli complement the flavors in this dish perfectly.
  • Raisins – Raisins add sweetness and a Sicilian vibe to this dish.
  • Olives – Adding some black olives would give this additional Mediterranean flavor.
  • Sun dried tomatoes – Chopped sun dried tomatoes would add depth of flavor, and texture.
  • Lemon zest – I did not include zest in my recipe, just lemon juice, but if you love lemon, adding zest would be a great addition.

If you’ve tried an addition that I don’t have listed here, let me know in the comments below!

Baked artichoke hearts in black dish.

More great side dishes

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Baked Artichoke Hearts with Seasoned Breadcrumbs

4.99 from 99 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Canned artichoke hearts are topped with a garlic-lemon-white wine-breadcrumb mixture and baked until golden.

Ingredients 

  • 1/4 cup olive oil
  • 3 14 ounce cans artichoke hearts rinsed and drained
  • 3 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flakes

For seasoned breadcrumbs

  • 1/2 cup plain breadcrumbs
  • 1/2 cup Parmigiano Reggiano grated
  • 1/4 cup parsley minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry white wine pinot grigio, sauvignon blanc, etc…

Instructions 

  • Preheat oven to 375f and set to middle rack. Mix seasoned breadcrumbs ingredients together and set aside.
  • Mix the minced garlic and olive oil together in a bowl. Spoon half of the garlic oil into a large baking dish and spread it around to evenly distribute.
  • Next, place the artichoke hearts into the baking dish and top them with the remaining garlic oil. Sprinkle the hot red pepper all over the hearts.
  • Evenly sprinkle the seasoned breadcrumbs and bake for 15-20 minutes or until hot all the way through and the breadcrumbs have browned. For more color, the artichoke hearts can be broiled for the last 45-60 seconds but watch carefully. Enjoy!

Notes

  • Canned artichoke hearts are preferred, but frozen can also be used.  If using frozen make sure they are completely defrosted, drained, and dried before using.
  • For added browning, broil right at the end.  Watch carefully because the breadcrumbs can burn quickly.
  • Leftovers can be saved for up to 3 days and can be reheated in the oven at 325f until warm or in the microwave.

Nutrition

Calories: 251kcal | Carbohydrates: 18.8g | Protein: 8.1g | Fat: 14.8g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 1159mg | Potassium: 56mg | Fiber: 10.6g | Sugar: 5.1g | Calcium: 170mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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244 Comments

  1. Carol says:

    5 stars
    This recipe came out so good and easy to make. The leftovers were just as good. Great for parties.

    1. Tara says:

      We’re so happy you enjoyed, Carol!

  2. Milo Farineau says:

    5 stars
    Great! I used dry Sherry since I had no wine and it was fabulous. Thanks for the recipe!

  3. Peggy Eberhard says:

    Artichokes were a big hit. I had a lot of fresh spinach in frig so I put the oil and garlic down, piled on the spinach (raw), arranged artichokes on top (I cut them in halves) then put on rest of the oil. It was a big hit at a Derby party last night. My aunts from Italy used to make these with anchovies, otherwise pretty much like yours. I made them using Italian breadcrumbs, anchovies smashed and then worked into the breadcrumbs, lemon, oil, garlic powder. I think the fresh garlic works better. Will play with it. Thanks

  4. Dana says:

    5 stars
    I used quartered artichokes and panko bread crumbs. Easy to make and delicious!!

  5. Suzi says:

    would it be ok to use jarred hearts…not marinated…just plain

    1. Tara says:

      Yes, definitely.

  6. Sheryl says:

    Looks delish—was hoping to find tips on exact method of rinsing and draining the canned artichokes?

    1. Tara says:

      Hi Sheryl, drain the canned artichokes through a sieve or strainer, then rinse with cold water. Hope you enjoy!

  7. Gina says:

    5 stars
    OMG I served this as an appetizer on Easter and it was the star of the show. SO delicious & SO easy. I didn’t change a thing with the recipe. Thank you so much for sharing, can’t wait to make again!

  8. Olivia (Navarra) King says:

    Jim & family,
    Thanks for bringing back my childhood back to me your recipes are so much like my Nonias it’s unbelievable 😊 for the wòñdèrful memorìes!