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!

Baked artichoke hearts in black baking dish on wood table.

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!

Ingredients shown: canned artichoke hearts, breadcrumbs, parmesan block, lemon, wine, garlic, and parsley.

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.

  1. 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.
Baked artichoke hearts recipe process shot collage group number one.
  1. Mince a 1/4 cup of parsley and grate a 1/2 cup of parmesan cheese.
  2. 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.
Recipe process shot collage group number two.
  1. Add half of the garlic oil to a 9 by 13″ baking dish and spread it around.
  2. 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.
Recipe process shot collage group number three.
  1. 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!


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!

Baked artichoke hearts in black dish.

More great side dishes

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Baked Artichoke Hearts with Seasoned Breadcrumbs

4.99 from 99 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4
Canned artichoke hearts are topped with a garlic-lemon-white wine-breadcrumb mixture and baked until golden.


  • 1/4 cup olive oil
  • 3 14 ounce cans artichoke hearts rinsed and drained
  • 3 cloves garlic minced
  • 1/4 teaspoon crushed 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…


  • 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!


  • 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.


Calories: 251kcal | Carbohydrates: 18.8g | Protein: 8.1g | Fat: 14.8g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 1159mg | Potassium: 56mg | Fiber: 10.6g | Sugar: 5.1g | Calcium: 170mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Mike says:

    5 stars
    My wife made this with breaded pork chops and it was absolutely delicious! We are going to add it as a side to my sister’s Thanksgiving dinner!

    1. Tara says:

      Hi Mike, we’re so happy you enjoyed and appreciate the comment!

  2. Elizabeth Landrum says:

    This works really well as just mushrooms. Both are an amazing side dish with a steak also!

  3. Josephine Comins says:

    Making it for Thanksgiving this year, love to see a fellow Long Islander make recipes from my childhood in the city!

    1. James says:

      Hi Josephine, thanks for the comment and we hope you love the artichokes! Have a great Thanksgiving!

  4. Mary says:

    I’m really looking forward to trying this recipe for Thanksgiving. Traditionally, we’ve always had stuffed artichokes, but they are so expensive these days and don’t even taste good. However, I’m wondering about the wine. Does it cook out? Can you sub anything for it. (Not a fan of wine.)

    1. Tara says:

      Hi Mary, you can omit the wine if you don’t want to use it. Hope you enjoy!

  5. Brent Nations says:

    5 stars
    Wonderful healthy recipe with accurate instructions! I especially liked the crispy parmesan breadcrumbs after opting to broil for a minute after baking.

    1. Tara says:

      Hi Brent, we’re so happy you enjoyed the recipe and thank you for the comment!

  6. Hai Sponagle says:

    Hi Jim,
    I love to serve this dish to my guests (15) this at Thanksgiving this year. Sadly I have not
    find found “Parmigiano Reggiano cheese”. Would you please suggest any other cheese
    that may be substitute ?
    Thank you Jim, for sharing the recipie

    Hai Sponagle

    1. James says:

      Hi Hai, you can use cheese that’s labled “parmesan” if you cannot find Parmigiano Reggiano. You can also use Pecorino, however, that is much saltier so I’d recommend not adding the salt to the breadcrumbs if using Pecorino.

  7. Paula DiBartolomeo says:

    I really want to try these, however dry white wine is listed in the ingredients, but I can find no where in the instructions how/when to incorporate.

    1. James says:

      Hi Paula, the wine is added to the breadcrumb mixture (see step 3 in the process shots).

  8. Sue says:

    I don’t see where I use the white wine in the recipe

    1. Tara says:

      Hi Sue, see setp 3 of the process shots – the wine is added to the breadcrumbs.

  9. Stellar says:

    5 stars
    Great tasty recipe! The only thing I did different was to use frozen artichoke hearts from Trader Joe’s because I don’t like canned artichokes. Thanks for another great recipe!

    1. Tara says:

      Hi Stellar, thanks for the comment and we’re so happy you enjoyed!

  10. Andrea says:

    Can you prepare a day ahead, then cook next day? Love your recipes!
    Many thanks

    1. Tara says:

      Hi Andrea, yes, you can definitely prep a day ahead!