Baked Artichoke Hearts with Seasoned Breadcrumbs

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!

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!

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.

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!

More great side dishes

• Italian potato casserole – Layers of potatoes, onions, and tomatoes with olive oil, oregano, and breadcrumbs.
• Baked cauliflower with cheese and breadcrumbs – Cauliflower florets with seasoned breadcrumbs baked until tender and golden.
• Roasted baby broccoli with breadcrumbs and pine nuts – Easy side dish with pine nuts and flavorful breadcrumbs.
• Sauteed mushrooms with garlic and parsley – Quick and easy side dish.
• Baked asparagus with cheese and breadcrumbs – topped with garlic oil and lemon zest.
• Green beans with tomato sauce – A classic dish of stewed green beans in garlicky tomato sauce.