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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I also added diced tomatoes and sliced mushrooms. So good! Will definitely make again.
Mushrooms are a great idea, Lynn!
This is the second time I made this dish and it was just as delicious as the first time.we were fighting over the last few artichokes. My new go to side.
Hi MaryLou, so happy you enjoyed this and thanks for the comment!
Love all your recipes. Keep up the good work. Yumm.
Thanks for the comment, Kathy!
I used half seasoned breadcrumbs and half panko. Also added lemon zest.
Making this as a side for family Christmas Dinner. They’ll probably be fighting over the last bite. I know my Sicilian mother will love this. She remembers her mother’s stuffed artichokes as a holiday staple.
Thanks for the easy variation!
Hi Ed, thanks for the comment and so happy you enjoyed this one!
Baked this tonight to go with your Stuffed Shell Recipe (I used Italian Sausage for the sauce). The artichoke recipe was delicious. My hubby went to the store to buy whole artichokes, but he brought home quartered artichokes, but it didn’t detract from the dish. I actually forgot the bread crumbs (used panko) for the topping; added before baking. I broiled at the end on my oven’s low setting for about 2 minutes; recipe turned out very well.
Hi Karen, thanks for the comment and so happy you liked it!
These are delicious! I made a “test batch” for myself and it was AMAZING! I will be making theses for Christmas Eve and knowing my family, everyone will love them! Of course I have to quadruple the recipe 😊… Thanks so much for this recipe !
Hi Janet, so happy the test batch was a success and that you’ll be making them for Christmas! Thanks for the comment!
I am adding this to my Christmas Eve dinner.
Hi Sally, thanks for the comment and hope you enjoy!
I bet a mashed anchovy or two in with the garlic oil would be a flavorful addition. You think too overpowering?
Hi Brenda, I think 1-2 anchovies would be a great addition to this dish!
Jim. Is your preference with this recipe fresh made breadcrumbs or did you try with boxed prepared breadcrumbs. Is there much of a difference? Also, Are you allowed to tell us in comments your favorite brand of prepared breadcrumbs?
Hi Brenda, I used boxed plain breadcrumbs and added the cheese, parsley, lemon juice, salt, and wine to season them. I’ll typically use Cento brand for breadcrumbs but I know they’re not available everywhere. Progresso is fine too.
When I make stuffed Artichokes I put lemon. What do you think about lemon instead of wine?
Hi Anita, you can definitely omit the wine and use some lemon.
I added a few capers, extra parmesan and extra breadcrumbs. Also, instead of plain breadcrumbs, I used seasoned breadcrumbs. Definitely will make this dish again and again! It was a great appetizer and loved by all for Thanksgiving.
Hi Anne, so happy you enjoyed this one and really appreciate the comment!
Made this as a starter for a dinner party and we all thought they were sensational. The flavors of baked stuffed artichokes without all the fuss. We sprinkled a little olive oil over the bread crumbs to get them golden brown. I will make this again and again. Thanks you SO much for this great idea. This is truly a keeper.
Hi Ellen, so happy you liked this one! Thanks for the comment!
I bought quartered artichokes by mistake .. should I get the ones u have ? 🤷♀️
Hi Barbara, you can use the quartered artichoke hearts. That will be fine.
Hi Jim I bought a har of petite artichoke hearts from BJ’s. Would that work? Would I have to cut them in half still? (They are whole)
Hi Grace, yes those should be fine. It’s really up to you if you want to cut them or not. A benefit to cutting them in half is the smaller leaves inside give the breadcrumbs something to cling to which I like. Hope you enjoy them!
I love your recipes! I have made so many of them. Will definitely be making this artichoke dish for Thanksgiving. Coming from an Italian family my dad always made the stuffed artichokes. I look forward to your recipe emails. Wishing you and your family a very Happy Thanksgiving 🦃 🥧
Thanks for the comment Carlene, and so happy you’re enjoying the recipes! Happy Thanksgiving to you as well!
Perfect side dish. Everyone at my house gives this a 5 star review!!!! We have this added to our Thanksgiving menu each year.
Hi Lori, thanks for the comment and so happy you all enjoyed it!
Are these dried breadcrumbs like Progresso or fresh made from scratch? If dried are they regular or Panko crumbs?
Hi Bonnie, you can use plain dried breadcrumbs or plain homemade breadcrumbs. They’re not panko.
Hi Jim. I have made your recipe for fried artichoke hearts and it is delicious! Will make this one tonight. How about a recipe for rice balls with meat and peas stuffing? Love all your recipes.
Hi Adele, thanks for the comment and happy you’re enjoying the recipes. Rice balls are on my list of to-dos!
Is the nutrition value per serving or this for whole dish ?
Thanks so much
Hi Deb, the nutritional information is per serving.
I loved this! My husband did, too, amazingly! I love spinach and artichoke dip, so gave this a try to go with my Greek Moussakas casserole, along with peas and green beans. Thank you. I used jarred garlic and dried parsley, because that’s what I had. We’re an international couple and we’re foodies.
Hi Betty, thanks for the comment and I’m so happy you and your husband enjoyed the baked artichoke hearts!