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.
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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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For a little extra flavor I dissolved some anchovies in olive oil on the stove. Drizzled this onto the artichokes with the breadcrumbs, Not for everyone but if you enjoy the subtle anchovy flavor addition, its fabulous!
Can you assemble the night before you cook this artichoke recope?
Yes, you can.
Hi there! Excited to make this for Christmas Eve, HOWEVER. To serve 12, I need NINE cans of artichoke hearts? (That’s $35+)…they say there’s 16 in a 14 oz can. So I still need 9 cans?
Also. Do these need to be in a single layer in the baking dish? (Which means I need a HUGE one, right?)
Hoping you answer before I go shopping, or we’ll be eating artichokes til 2026, lol!!
Love what you do. My husband (and I) thank you 🙂
Hi Charla, if you are tripling the recipe, then yes, you’d need 9 14-ounce cans of artichoke hearts. They don’t need to be in a single layer, but if you’re making that many, you may want to use two baking dishes or one large one.
I like to use Delallo marinated artichokes, drained ( trying to retain the spices. Then omit the wine. Adding little ‘sweetie peppers’ give a festive vibe. I try to also omit any extra salt in my cooking. I think salt is way over used. Thank you for these recipes!
Can you use frozen artichokes for this recipe?
Hi Andrea, yes, you can. Just be sure to thaw them entirely.
What size pan would you recommend for doubling this recipe?
You can use 2 9×13 inch pans if doubling, or if you have one pan that’s larger than 9×13 that can accomodate doubling the recipe.
Fellow artichoke lover here…my only suggestion would be to have a bit of the garlic oil mixed w the bread crumbs so they aren’t too dry…
Delicious, great recipe!
I made these for Thanksgiving and they were DELICIOUS, will definitely make these again soon! Great recipe, thank you…
I love this recipe. My go to when we are wishing for stuffed artichokes and don’t have the time to make them. This is a great alternative. Have gotten many compliments whenever I bring them as a side dish or appetizer to family functions.
We’re so happy you enjoyed, Lucille!
Is it better to use marinated artichoke hearts, or plain ad they are different. Can’t wait to try this recipe. Thanks!
Hi Gale, we do not recommend using marinated artichoke hearts for this recipe. Canned or frozen should be used.
Hi James,
Should I keep the artichoke hearths whole or cut in half?
Thank you
Maria
You can do either, Maria.
Can I make it the day before and reheat next day
Yes.
If I prepare the night before will breadcrumb get soggie before I bake
You can prepare the night before and it will be fine.
Can I prepare artichoke casserole day before and bake next day
Yes.
can this be made gluten free?
Yes, just use GF breadcrumbs.
Can I use frozen artichoke hearts in this recipe
You can, just be sure they are defrosted and dried.
Can I use marinated artichoke heart instead?
Hi Kelli, if you only have marinated, you should rinse them to remove the marinade as it could interfere with the flavor of the dish.
I have no idea why i spazzed the way i did when it came time for the wine. I just could not see the instructions for the wine and lemon until hubby pointed out that they also go into the breadcrumb mixture.? Was this in error by any chance? I am so used to your videos that I got stumped following this. Because I could not imagine adding wine and lemon juice to breadcrumbs, I sprinkled it over the artichoke..lol. it is in the oven now and looking good.
Hi Dianne, no, it’s not an error. The wine goes into the breadcrumb mixture. Happy to hear you enjoyed.
Does it make a significant difference if we use Panko vs. regular breadcrumbs/have you ever tried both with the recipe? Panko is what we have on hand but just curious if it is not a good alternative. Thank you!
Hi Ali, there won’t be much of a difference. Panko would be fine!
Hi, I am wondering if I omit the wine what can I substitute for it? I thought possibly a broth of some sort or?
Thank you for any suggestions!
Hi Kimberly, you can use chicken broth or vegetable broth in place of the wine.