Baked Artichoke Hearts
These Baked Artichoke Hearts with crumbs and olives are a quick and easy appetizer or side dish. Tender artichokes topped with crispy garlic breadcrumbs—ready in just 30 minutes!
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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
Calories: 380kcalCarbohydrates: 18gProtein: 6gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 6mgSodium: 1253mgPotassium: 53mgFiber: 5gSugar: 3gVitamin A: 2361IUVitamin C: 48mgCalcium: 162mgIron: 2mg
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