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.
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.
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Baked Artichoke Hearts with Seasoned Breadcrumbs
Ingredients
- 1/4 cup 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 plain breadcrumbs
- 1/2 cup Parmigiano Reggiano grated
- 1/4 cup parsley minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup dry white wine pinot grigio, sauvignon blanc, etc…
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.
Made this for a friend who loves artichokes. It was delicious and she loved it. I followed your recipe exactly and will make this again for sure.
Love Jim’s recipes ! Most are extremely easy
What can I use instead of wine?
Hi Nayera, you can replace the wine with either chicken stock or a little water.
Hi Jim,
I made the baked artichoke hearts with seasoned breadcrumbs as part of a Good Friday lunch. Ever loved them. So simple but such a great tasting dish. Thank you.
Love your recipes, do you have a cookbook for sale?
Hi Marie, not yet but we do have something in the works. So happy you’re enjoying the recipes!
So good! I will be making these for Easter!
Thanks
Can I make this the day before ?
Yes.
Can I use Panko breadcrumbs or would plain be better?
Can’t wait to make the recipe. Looks delicious. Thank you.
Yes, you can use panko. Hope you enjoy!
Love the videos & recipes clear instructions. I have made many. Thank you!
Thank you for all of those wonderful recipes.
Should I use whole artichoke hearts or quartered? Or it doesn’t matter? Thanks!
Hi Gina, it really doesn’t matter – both ways will be great. Hope you enjoy!
Ive have made this a few times because my family absolutely loves these artichokes made this way.
artichokes in the can are very expensive but well worth it. Thank you so much.
Going to make it tonight
Love this cannot wait to try it
Can’t wait to try this! I just started growing artichokes in Buckeye AZ and have 4 babies. May try to do this with some of them at Thanksgiving if I have any left by then! Lol. That’s when I’ll try frozen from the store! My daughter’s made baked baby artichokes. They were yummy.
Great recipe minus the red hot chili flakes as some don’t like spicy! Delicious! Thank you.
Could you tell me the sodium count is so higj
Hi Barbara, most canned artichokes have roughly 1000 mg of sodium each. We use 3 cans for the recipe. We do suggest rinsing the artichokes to lessen the amount of sodium. If you want a lower sodium ingredient, you can opt for the frozen artichokes.
Can’t wait to make this as it sounds delicious! Thank you for an easy side dish to add to my recipe list!
We hope you enjoy it!
James
Capers would be a good addition also!
Cathy
Can I sub anything for the wine?
Hi Nora, you can replace it with some chicken or vegetable stock.
This is one tasty casserole. I left out the red pepper flakes, because my daughter can’t handle the heat. I used seasoned panko crumbs with bread crumbs. It gave the dish a smoother finish. I incorporated Fontina cheese with the Parm. I love the way it melts. This casserole was easy and delicious.