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!
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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.
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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.
- 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.
- Mince a 1/4 cup of parsley and grate a 1/2 cup of parmesan cheese.
- 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.
- Add half of the garlic oil to a 9 by 13″ baking dish and spread it around.
- 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.
- 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!
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.
If you’ve enjoyed this Baked Artichoke Hearts with Seasoned Breadcrumbs Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
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Baked Artichoke Hearts with Seasoned Breadcrumbs
Ingredients
- 1/4 cup (60g) olive oil
- 3 14-ounce cans artichoke hearts rinsed and drained
- 3 cloves garlic minced
- 1/4 teaspoon crushed hot red pepper flakes
For seasoned breadcrumbs
- 1/2 cup (50g) plain breadcrumbs
- 1/2 cup (45g) grated Parmigiano Reggiano
- 1/4 cup minced flat-leaf Italian parsley
- 1 tablespoon (15g) fresh lemon juice
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/4 cup (60g) dry white wine pinot grigio, sauvignon blanc, etc…
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Checking out at the supermarket with (another!) flat of canned artichoke hearts and talking to the checker about your wonderful recipe. Gal behind me asked about it and I gave her your website address. Should have heard the buzz on the line as I leaving. I’m gonna make you famous in Montana 😀
Hi Nancy, I appreciate the comment and you talking me up to the folks in Montana! Hope you enjoy those artichokes! 🙂
Stuffed artichokes are one of my very favorites; this great recipe is just as good as the original and does not require the half-day prep time, or the $5 per bud financial commitment! Until I move to Sicily and have my own artichoke plants, I foresee making these often!
Hi Tom, thanks for the comment and so happy you liked the recipe!
No video for this recipe? Not that a “viSuAL LeArnEr” needs one, just asking… I’m off to make a batch; great pantry-staple last-minute recipe! LLOVE your channel, JimmAY!
Hi Thomas, thanks for your comment! I don’t have a video for this one yet but am planning to do one in the Fall.
I sauté mushrooms & add to the artichokes! Delicious! Just love all your recipes!
Great idea to add mushrooms as well. Thanks for liking all the recipes, Ang!
Hi Jim. I have Progresso Italian Breadcrumbs that are already seasoned, so which ingredient would you take out in place of it?
Hi Sharon, I’d suggest keeping all the ingredients in. You’ll just have more flavorful breadcrumbs!
First thing I made after joining your community! I am enjoying it right now; and, could not be happier! Very wholesome, very comforting! Thank you Jim!
Hi Penelope, thank you for the comment and I’m so happy you enjoyed this recipe!
We do not use alcohol. Any suggestions for a substitution. Recipe sounds delicious.
Hi Kathy, thanks for your question. You can omit the alcohol entirely and just use a little bit of water or stock (chicken or veg) but you really don’t even need it. Hope you enjoy the recipe!
I added a little drizzle of butter over the artichokes as they went into the oven. Yum!
Hi Kathleen, great idea on the butter! Thank you for the comment!
I will definitely be making this 😋
Hi Carlene, thank you for your comment! Let us know how it turns out!
Can’t wait to make for Easter dinner. Much easier than stuffed artichokes. It will definitely make everyone happy.
Yummy 😋… it was absolutely delicious! Just like stuffed artichoke without the fuss and miss!!
Thanks, Gladys! So happy you enjoyed them!
This is a great recipe, thanks! I added diced tomatoes and sliced mushrooms, it was delicious!
Fantastic recipe, thanks! I added diced tomatoes and sliced mushrooms, it was delicious.
Hi Bob. Sounds great with both of those additions. Glad it was a hit.
I just love artichokes! Thanks for this recipe 💕
Hi Franie. Glad you enjoyed the recipe!
I am definitely making this for my husband’s birthday. I was looking for a good recipe for this dish and now I’ve got it. Thank you!
Hope you enjoy it, Joanne.
What is the amount of breadcrumbs in this recipe.it doesn’t specify.
Hi Carmen. I just double-checked and it does show the amount which is a 1/2 cup of plain breadcrumbs. The recipe card ingredients are broken down into two parts. One is the seasoned breadcrumbs and the other is the remaining ingredients.
Can you prepare the day before and bake the following day or is it better to bake and reheat?
Absolutely. You can prepare it all a day in advance and just cook it from its cold state the next day. It will take a bit longer (5-10 moe minutes), but it will be just as good. Hope you enjoy it.
Hi – did I miss something? Where does the wine come in?
Hi Marge, the wine is part of the breadcrumb mixture so you’d combine it with the rest of the ingredients for the seasoned breadcrumbs.
Did a test run on these for Christmas without having every ingredient exactly as instructed (gluten free panko, garlic powder, frozen parsley) so we made them with on-hand items and they were absolutely delicious. They will taste even better once done as instructed here! Thank you!
Hi Susan. Glad they were a hit and hope they are even better on Christmas!
Hi love your videos !! And delish results
I have a stupid question so sorry 🤷♀️
Is this nutritional value for the entire dish for is it per serving?
Thanks so much
Absolutely delicious.
Thanks, Miriam!
Can you use marinated ?
You could try, but this recipe has only been tested with canned and frozen artichoke hearts. The marinated hearts tend to be very flavorful and quite salty already.
is this recipe 2 cans or 3 cans of artichokes?
Hi Terri, the recipe is for 3 14-ounce cans of artichoke hearts.
Ty the first pic showed 2cans in pic and recipe said 3 making this weekend!
Can I make this as an appetizer instead of fried artichokes. Your recipes are absolutely amazing and explained so well. Don’t stop you are well versed in your cooking field. You are blessed with a beautiful family also
Hi Fran, yes, you can absolutely make these as an appetizer instead of fried artichokes. These will be easier! Thank you for your kind words, I appreciate that!