Baked artichoke hearts are simple and satisfying. With garlic, lemon, and crispy breadcrumbs, they're a perfect appetizer or side dish. Ready in 30 minutes using basic ingredients, they're ideal for quick meals or gatherings. Let me show you how easy they are to make!
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Baked Artichoke Hearts Casserole
These artichokes feel fancy but are super easy. Just canned artichokes, garlic, lemon, Parmesan, and breadcrumbs.
If you're new to cooking from scratch or need a reliable dish, this is it.
Love Mediterranean cuisine? Check out my baked Mediterranean chicken, lemon potatoes or Greek chicken - perfect for a full meal to be served with artichokes.
Ingredients
- Artichoke hearts - Canned artichokes are preferred for convenience, but frozen works too.
- Olive oil - Quality olive oil or avocado oil add richness and helps crisp the breadcrumbs.
- Garlic - Fresh garlic adds a punch of flavor to the dish.
- Red pepper flakes - A little spice to balance the richness.
- Panko breadcrumbs - These create the crispy topping. I like to use plain but Italian will work amazing here too! Just make sure to use less salt for the artichokes.
- Parmesan cheese - Grated cheese adds a savory, nutty flavor.
- Parsley - Fresh parsley adds color and freshness. I like to use flat-leaf Italian parsley but you can use whatever you have!
- Lemon juice - A squeeze of lemon brightens up the dish.
- Kosher salt - Enhances all the flavors.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Baked Artichokes
- Preheat the oven to 375°F.
- Prepare the artichokes: Rinse and drain the canned artichoke hearts. Pat them dry with paper towels and cut them into quarters.
- Make the topping: In a bowl, mix the minced garlic, olive oil, parsley, lemon juice, and salt.
- Prepare the baking pan: Spread half of the garlic mixture evenly in a 10-inch diameter baking pan.
- Add the artichokes: Place the artichoke quarters on top of the garlic mixture in the pan.
- Top with lemon and olives: Drizzle the artichokes with the remaining lemon juice and scatter olives over the top.
- Brush and season: Brush the artichokes with the remaining garlic mixture and sprinkle with red pepper flakes.
- Add the breadcrumbs: Top with the panko mixture, then spray lightly with olive oil.
- Bake for 20-25 minutes, until the artichokes are warm and the breadcrumbs are golden brown. For a charred top, broil the dish for the last couple of minutes.
Tips and Variations
- For a richer flavor. Use a bit of butter in the garlic mixture to make the topping even more decadent.
- Add some crunch. If you want a crunchier topping, use a little more panko breadcrumbs or add crushed crackers to the mixture.
- Use fresh artichokes. If you're feeling adventurous, you can use fresh artichokes. Just make sure to prep them properly (remove the outer leaves and choke) before using them.
- Add a twist. Top with some Kalamata olives or capers for a burst of briny flavor.
- Make it spicy. Add more red pepper flakes or a dash of cayenne for extra heat.
What to Serve With Baked Artichoke Hearts
These Baked Artichoke Hearts are a great addition to any meal. Here are some of my favorite ways to serve them:
- Caesar salad or cabbage salad.
- Chicken dishes like baked meatballs, easy balsamic chicken, roasted chicken thighs, or simple garlic chicken bites.
- One of my easy to make mains for these is pasta like cacio e pepe or these classic garlic spaghetti.
- Roasted salmon.
Storing Leftovers
- To Store. Keep leftover baked artichoke hearts in an airtight container in the fridge for up to 3 days.
- To Freeze. If you want to freeze leftovers, place them in a freezer-safe container and store for up to 2 months. Reheat in the oven to maintain the crispy texture.
- To Make Ahead. You can prepare the dish up to 1 day ahead. Simply cover and refrigerate before baking. Increase the baking time slightly if it's cold from the fridge.
- To Reheat. Reheat in the oven at 325°F until warmed through, or microwave for a quicker option.
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Recipe Card
Baked Artichoke Hearts
Ingredients
Method
- Preheat the oven to 375°F.
- Prepare the artichokes: Rinse and drain the canned artichoke hearts. Pat them dry with paper towels and cut them into quarters.2 cans (14-ounce) artichoke hearts
- Make the topping: In a bowl, mix the minced garlic, olive oil, parsley, lemon juice, and salt.3 tablespoon olive oil, 3 cloves garlic, 3 tablespoons parsley, 1 tablespoon lemon juice, ¼ teaspoon salt
- Prepare the baking pan: Spread half of the garlic mixture evenly in a 10-inch diameter baking pan.
- Add the artichokes: Place the artichoke quarters on top of the garlic mixture in the pan.
- Top with lemon and olives: Drizzle the artichokes with the remaining lemon juice and scatter olives over the top.⅓ cup black olives
- Brush and season: Brush the artichokes with the remaining garlic mixture and sprinkle with red pepper flakes.⅛ teaspoon red pepper flakes
- Add the breadcrumbs: Top with the panko crumbs and parmesan, then spray lightly with olive oil.⅓ cup panko breadcrumbs, ⅓ cup Parmigiano Reggiano
- Bake for 20-25 minutes, until the artichokes are warm and the breadcrumbs are golden brown. For a charred top, broil the dish for the last couple of minutes.
Nutrition
Notes
- To Store. Keep leftover baked artichoke hearts in an airtight container in the fridge for up to 3 days.
- To Freeze. If you want to freeze leftovers, place them in a freezer-safe container and store for up to 2 months. Reheat in the oven to maintain the crispy texture.
- To Make Ahead. You can prepare the dish up to 1 day ahead. Simply cover and refrigerate before baking. Increase the baking time slightly if it's cold from the fridge.
- To Reheat. Reheat in the oven at 325°F until warmed through, or microwave for a quicker option.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Baked Artichokes: FAQs
YES! Just make sure to thaw and drain them completely before using.
Absolutely! Prepare it up to a day ahead, then bake when you're ready.
You can substitute Parmesan with Pecorino Romano or even a bit of mozzarella for a melty, cheesy top.
You can add things like spinach, mushrooms, or even bell peppers for extra flavor.
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