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!
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.
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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
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INGREDIENTS
- 2 cans (14-ounce) artichoke hearts, rinsed and drained
- 3 tablespoon olive oil
- 3 cloves garlic, minced
- ⅛ teaspoon red pepper flakes
- ⅓ cup black olives, optional
- ⅓ cup panko breadcrumbs
- ⅓ cup Parmigiano Reggiano, grated
- 3 tablespoons parsley, chopped finely
- 1 tablespoon lemon juice, freshly squeezed
- ¼ teaspoon salt
INSTRUCTIONS
- 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.
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
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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