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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Sounds great I will definitely serve this artichoke dish at Thanksgiving. (A double recipe). Enjoy your cooking show. TY
Hi Pat, thanks for the comment and we hope you enjoy on Thanksgiving!
Love your recipes and your explanations.
Hi Myra, we’re so happy you’re enjoying the recipes and thank you for the comment!
Warning that this recipe is pretty sour, though it does have a complexity of tasty flavors underneath the original sourness.
Although the recipe on its own was too sour for me, I served it with steak and mashed potatoes and those cut the overwhelming flavor wonderfully, allowing me to enjoy the recipe a lot. It was a great side dish.
I will also add that both my mom and my grandma loved it and ate the dish with both the steak and potatoes, and the leftovers of the dish the next day with just rice porridge. So maybe I am the weird one here and it’s just my tolerance for sour stuff isn’t as high as normal people.
Hi Jason, thanks for the comment. This dish is on the acidic side especially since the canned artichokes are in citric acid, and we combine it with lemon. If you find it’s too sour, you can opt for frozen artichoke hearts. Hope that helps, but happy to hear your mom and grandma loved it!
I don’t see how you use the wine in this recipe…? Can you explain that step?
Hi Jacqueline, the wine is part of the seasoned breadcrumb mixture. See step 1 in the recipe card or if you’re looking at the full process photos, see step 3.
I really like artichokes, but my husband doesn’t. I made this and he really liked it. Next, I will try the stuffed eggplant, if I can find an eggplant. I live in a small town, and I can’t always find what I want. All of your recipes look so good. Keep up the good work. You have such a sweet son. I like to watch him.
Hi Shirley, I appreciate your kind words and so happy you’re enjoying the videos and recipes!
HI Jim I have been following you for a while and love your recipes!!! I made the “Baked Artichokes with Seasoned Breadcrumbs”, as a side dish with barbecued teriyaki flank steak. They were delicious and everyone loved them 🙂
Hi Claudie, thanks for the comment and rating! I’m so happy you enjoyed the artichokes. Your flank steak sounds delicious!
Can you use chicken broth in place of the wine?
Hi Beth, yes, you can. Hope you enjoy!
Just came across your website. So many memories, feasting on my Italian grandmothers delicious food so similar to yours, (no creamy canned soups yeah) . The artichokes are roasting in the oven. Thanks Jim. Do you have recipe for Amorgue.
Hi Kathy, thanks for the comment and hope you enjoyed the artichokes. I don’t have a recipe for amorgue at the moment.
Can I use panko instead of bread crumbs. Btw I try at least 1-2 times a week your recipes. Absolutely love them!!!!
Hi Paula, I haven’t tried this one with panko, but I’m pretty sure it would work. The texture may be slightly different but will still taste great. So happy you’re enjoying the recipes and thanks for the comment!
Hi Jim,
Made them again for a dinner with friend. They are “Americans”. They loved them and said we didn’t know we likes artichokes. Rita and I will be making them once a week for contorno. Love your recipes!
Hi Joe, I’m happy to hear you enjoyed the artichokes and really appreciate the comment!
Would leaving the lemon out cut down on the sourness? Or is it essential to the flavor of this dish? I wonder if using a little lemon zest instead might work.
I must say I just love your recipes. Your short rib ragu over pappardelle noodles is one of our favorites!!! 🩷🩷🩷
Hi Deb, thanks for the comment. If you find the lemon flavor to be to sour, you can reduce the amount of juice, but there is only 1 tablespoon worth which isn’t too much. Did you rinse the artichoke hearts before using them? Sometimes they’re in a solution that may have been sour. We’re happy you’re enjoying the recipes!
Jim,
Thank you for all the fantastic recipes. We made this for Easter dinner and the dish received raves from everyone. Some said they liked it better than traditional stuffed artichokes.
Hi Joe, so happy you enjoyed this one and really appreciate the comment and rating!
I don’t have any white wine. Can I substitute chicken broth?
Hi Jan, yes, you can sub with chicken broth.
I have to admit, growing up i found artichoke hearts a bit extravagant, but these are wonderful. That i can make the dish ahead of time (and i will try tomatoes and mushrooms and perhaps even roasted peppers) takes it to a nice level. Love being with my guests at dinner and this is super…many thx
Hi Ruthie, thanks for the comment and so happy you enjoyed this one!
Absolutely Love this and all of your recipes!!
Hi Gina, thanks for the comment and so happy you enjoyed these!
Just made this, first day of following! That breadcrumb mixture is so good! I’m going to make another batch of it to stuff mushrooms!
Hi Michele, we’re so happy you found us and that you enjoyed this recipe! Thanks for the comment!
So delicious!!! Sip and Feast is my go-to for Italian recipes and more. Jim never disappoints. 😍
Next I’m going to try the stuffed artichokes. I can’t wait!
Hi Bev, thanks for the comment and so happy you enjoyed this one. I appreciate that we are your go-to now for Italian recipes!
These were absolutely delicious!!! I did sauté the garlic in the oil for a couple of minutes just to mellow them out a bit as I used my press instead of mincing and found it them a little too “bitey.” Otherwise I followed the recipe exactly and they were a huge hit. With the exception of about ten Italian dishes and several soups that I’ve been making for many years and have gotten down to a delicious science, I’m going to echo “Julie and Julia” and make all of your wonderful recipes one by one. I believe I’ve made chicken scarpariello from my Carmines cookbook but I’m going to make yours tomorrow. Hubby is really looking forward to it! Thank you Jim!
Hi Linda, thanks for the comment and so happy you enjoyed the artichoke hearts. I love that you want to make my recipes and please let me know how they turn out!
I used canned, rinsed dry artichokes and could have eaten the whole thing as an entree. Maybe a side salad 😊 the addition of white wine and the lemon zest-oomph!
Hi Ashley Jo, I’m so happy you enjoyed this one and appreciate the comment!
Always loved anything with artichokes and this did not disappoint. I did add roasted red peppers for color and taste. Great dish. Love everything you make.
Hi Diane, thanks for the comment and review and so happy you enjoyed it!
Made it yesterday for guests without red pepper flakes, and they enjoyed it. Very delicious. 👌
Hi Ellen, so happy you enjoyed it the recipe and thanks for the comment!