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!
This post may contain affiliate links. Our disclosure policy.
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.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
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.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
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…
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
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.
Follow Me
What other cheese would be good but, without the high sodium content of Parmesan? I’m on a restricted salt diet. This recipe fits in with all my restrictions except salt. It’s hard to find a recipe that I can eat! This looks and sounds so good!
Hi Lynn, Parmigiano Reggiano is less salty than Pecorino, but if you’re watching your sodium and can’t have it I’d recommend omitting the cheese from the recipe. Most hard cheeses do contain salt.
Someone mentions a tip about olives? I don’t see anything about that.
Hi there, please refer to the “Variations” section for the information about adding olives.
I used almond meal as a breadcrumb-substitute and could have easily doubled the quantity. Thanks for the recipe, including the tip on olives which I used to sub for 1 can of artichokes.
Needs only a few ingredients, very easy, quick, the best artichoke I’ve ever had.
So delicious! Made this as a side dish for Christmas dinner. My family inhaled it.
Can you prepare this dish and bake next day. Thank you and have a MERRY CHRISTMAS
Yes, you can.
Can I make these ahead of the dinner day?
Yes, you can make ahead.
Is it better to serve it hot out of the oven or at room temp?
Hi Simone, these are best served warm.
This looks delicious! Wondering if I could make it with frozen artichoke hearts?
Hi Jennifer, you can use frozen – please refer to the section titled “Canned or frozen artichoke hearts” for more information. Hope you enjoy!
If I assemble the night before and refrigerate, does it need to come to room temperature before baking the next day? This looks delicious, we are including this with our Christmas meal this year!
Thanks so much!
Hi Lisa, I’d recommend removing from the fridge 30-45 minutes before baking. Hope you enjoy!
Don’t judge, but… what if I were to use butter instead of oil? We used to make a full baked artichoke with similar ingredients to your recipe, but we’d pull off the bracts and dip the hearts in butter.
Wish you would make a recipe book
Hi Beatrice, we have something in the works and will share more information as it’s available.
Jim can this be assembled ahead of time and cook Christmas Day? If so how far in advance?
Hi Kathy, yes, this can be assembled ahead of time. We wouldn’t go more than 1-2 days ahead.
Haven’t tried it yet, but I was wondering about using marinated jared artichokes?
Hi Catherine, you can however you may want to rinse them since whatever they’re marinated in may alter the flavor of the dish and give slightly different results.
Hi,
Your cooking takes me back to my childhood!
Style of cooking is exactly how we prepared food in my Calabrese home….
I will be relying on your recipes for Christmas this year!
Merry Xmas from Australia
Hi Caterina, thanks for the comment and we’re so happy you’re enjoying the recipes! Merry Christmas!
Making for an appetizer for Christmas!
Made this as a side for Thanksgiving. Was delicious and leftovers reheated easily the next day! Definitely a keeper but not just for Thanksgiving! Will go well with many main dishes.
Hi Ronnie, we’re so happy you enjoyed and appreciate the comments!
It looks delicious! What do you recommend I serve it with?
Hi Briana, Jim mentions within the post that he’ll often serve as a side dish with chicken cutlets, stuffed pork loin, and also on Thanksgiving. These make a great side to really any main course, so serve it with whatever you’d like.
Can I use the artichokes that are in oil
Hi Lucyann, you can, but we recommend rinsing them and patting dry before using.
I loved it!
So happy to hear that, Janet!
I’m making them again this weekend as a side. It looks so good. MY QUESTION IS if you are using oil why not use the oil marinated artichokes come in instead. Is it just a matter of taste?
Hi Elizabeth, you can use the ones in oil but often those are in sunflower oil (or other oil) with added herbs. We prefer using the canned ones so we have more control of the final outcome.