Baked Artichoke Hearts Recipe – delicious appetizer idea that couldn’t be easier to make! Artichoke hearts dipped in garlicky butter and coated with Parmesan breadcrumbs. Baked to crispy perfection!
I also used the same breading method to make my Garlic Parmesan Roasted Cauliflower and Garlic Parmesan Baked Eggplant. It’s absolutely delicious!
BAKED ARTICHOKE HEARTS
Extra! Extra! Read all about it! I found my new favorite appetizer! Artichoke lovers, you can thank me later. First, let’s talk about these gold and crispy beauties because they are worth obsessing about! In a huge pile of recipes ripped from old community cookbooks, I found a recipe for garlic Parmesan artichoke hearts and immediately had to make them.
I am a huge fan of garlic Parmesan combo and use it very often. My skillet rolls are so popular, I think in big part because of this flavors combo. You just can never go wrong with it!
How to make Baked Artichoke Hearts?
- Preheat oven and line a baking sheet with parchment paper.
- Place artichoke hearts in a bowl and pat dry with paper towel.
- Combine melted butter and garlic powder in a bowl. In another small bowl, combine Parmesan cheese and breadcrumbs.
- Dip each artichoke quarter in melted butter, then breadcrumbs. Place on prepared baking sheet.
- Bake artichokes until golden brown. Turn once halfway through baking.
- Let cool to room temperature before serving.
Tips for this recipe:
What I also love about this recipe is that you can whip it up when unexpected guest arrive because it really takes just a few minutes to assemble and then all you need to do is bake them in the oven for 18 minutes. You are also using canned artichoke hearts (not fresh) so there is no prep needed with the vegetable.
These crispy artichoke bites are truly addicting! If you are planning to make them for a party, better make a double batch. They will be gone quickly!
MORE ARTICHOKE RECIPES:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Delicious appetizer idea that couldn't be easier to make! Artichoke hearts dipped in garlicky butter and coated with Parmesan breadcrumbs. Baked to crispy perfection!
- 15 oz . can quartered artichoke hearts drained
- 1/4 cup unsalted butter melted
- 1/2 tsp garlic powder
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- Preheat oven to 400 degrees Line a baking sheet with parchment paper. Set aside.
- Place artichoke hearts in a bowl and pat dry with paper towel.
- In a small bowl, combine melted butter and garlic powder.
- In another small bowl, combine Parmesan cheese and breadcrumbs.
- Dip each artichoke heart quarter in butter first, then breadcrumbs. Place on prepared baking sheet.
- Repeat with all artichokes.
Bake artichokes for 18 minutes or until golden brown. Turn once half way through baking.
- Let cool to room temperature. Place on serving dish. Serve.
Maureen Wadsworth says
August 24, 2019 at 5:19 amIf baking a double batch, 2 baking sheets at the same time, should I increase the baking time or the temperature?
Anna says
August 24, 2019 at 10:52 amHi Maureen! Nope, the temperature and baking time stay the same. Hope this helps!
Sandy says
August 5, 2019 at 12:53 pmI buy Trader Joe’s frozen artichoke hearts. Any suggestions on whether they can be used and should they be defrosted first. I have roasted them frozen, but wonder if a microwave defrost would be better for this recipe.Sandy
Anna says
August 12, 2019 at 9:48 pmHi Sandy! Definitely defrost the artichoke hearts. Frozen ones will be difficult to bread and may burn because of the moisture. I hope this helps!
jimmygourmet says
July 29, 2019 at 8:21 pmLove your Asian recipes!!!
Anna says
August 12, 2019 at 9:49 pmThank you so much!
Deb DiMaria says
March 17, 2019 at 6:04 pmI made these today and they are so delicious! We will always have a can of quartered artichokes on the shelf.
Deb DiMaria says
March 17, 2019 at 6:01 pmSooooo good!! I made them today for the first time and it won’t be the last. Easy to make, they were a big hit.
dee says
February 9, 2019 at 5:27 amHi. These are delicious but when you say “artichoke hearts’ that is not what is. the heart is at the bottom of the artichoke it’s round. what you are suggesting here is the canned which indeed says ‘artichoke hearts’ but reality is it’s stems and very little heart. the stems can be tough. To up this recipe I would say strictly ‘HEARTS’ which is also available canned.
that said i wonder if you meant the heart and stems?
Just curious Thank you.
Brenda says
August 1, 2019 at 8:29 pmI believe you are confusing hearts with crowns. The author of the article has it right in describing the hearts. Crowns are the meaty bit with with the leaves removed.
Shirl says
December 6, 2018 at 8:40 pmThese are good, I followed the recipe and cooked them in my airfrier. They are best served hot.
Anna@CrunchyCreamySweet says
December 7, 2018 at 1:38 pmHi Shirl! Yay! I am so glad you love them! Thank you for letting me know that it works in the air fryer too!
Jo Ann says
June 9, 2019 at 7:39 pmHow long do you cook in an air fryer.
KT says
November 16, 2018 at 2:36 amCan you prep these in advance or would they get soggy?
Anna@CrunchyCreamySweet says
November 16, 2018 at 10:31 amThe artichoke hearts are the best served freshly baked, still warm. You can prep them a few hours ahead of time and reheat. I would not recommend making them a day before serving.
Stacey says
November 3, 2018 at 12:48 pmThis is my second time making these and I love them! I eat the entire batch all by myself! I’ve had fried artichoke hearts in restaurants and didn’t like them. Because these are dipped in garlic butter, parmesan and breadcrumbs, there is no need for a dipping sauce.
Anna@CrunchyCreamySweet says
November 3, 2018 at 11:30 pmHi Stacey! That’s wonderful! I am so happy to know you love this recipe. It’s always a hit here!
Monique says
October 10, 2018 at 5:55 pmI made this today. I used panko crumbs that are grounded up. It was very easy. Thank you for sharing 😁
Liz Huffman says
September 7, 2018 at 8:06 pmIs there something else you can use instead of the breadcrumbs? Almond meal?
Anna@CrunchyCreamySweet says
September 7, 2018 at 10:58 pmHi Liz! Are you looking for a gluten-free substitute? If so, you can use almond flour or meal or rice flour. If you search my blog for “gluten-free chicken nuggets, I show how to make homemade rice flour in your blender and use as a breading. I hope this helps! Let me know!
Dawn says
January 25, 2019 at 7:49 amThere are also gluten free panko breadcrumbs available.
Anna@CrunchyCreamySweet says
January 25, 2019 at 6:09 pmThank you, Dawn!
Bonnie says
April 26, 2018 at 12:11 pmI’m making these for a party tomorrow night. Any suggestions for a dipping sauce? Maybe something with lemon?
Anna@CrunchyCreamySweet says
April 26, 2018 at 11:42 pmHi Bonnie! Thank you for the question! You can mix 1 cup of mayo or Greek yogurt with 1 teaspoon minced garlic, juice from 1/2 lemon (or more for more flavor), 1 teaspoon honey (optional), 2 teaspoons Dijon mustard (also optional) and salt and pepper. It makes for a delicious dipping sauce. I hope this helps! Let me know how it turns out! Have fun at the party and thank you for making my recipe! -Anna
Patricia says
April 16, 2018 at 1:50 pmJust made this!!! Followed directions exactly!!! Delicious! I did squeeze some fresh lemon , once cooled, and I liked that too!!!
Anna@CrunchyCreamySweet says
April 18, 2018 at 12:01 amHi Patricia! Thank you so much! That’s wonderful! I am so happy to know you love this recipe.
Heather says
August 19, 2017 at 5:48 pmWhere’s the recipe? I’d love to try them!
Marjorie says
August 23, 2017 at 10:37 amClick on “jump to recipe “
Jessica | Sprinkle Some Sugar says
May 7, 2017 at 4:40 pmOMG! I need these!!!!
Lane & Holly says
May 5, 2017 at 2:55 pmWe’re suckers for those old church “community” cookbooks here in the land of hot dish and Lutheran potlucks! Love from Minnesota!
Cookin Canuck says
May 4, 2017 at 9:56 amI am making these! What a simple and delicious appetizer idea.
Anna@CrunchyCreamySweet says
May 13, 2017 at 10:09 amThank you, Dara!
Erin @ Texanerin Baking says
May 4, 2017 at 5:27 amI can see why this is your favorite! Looks perfect.
Anna@CrunchyCreamySweet says
May 13, 2017 at 10:10 amThanks, Erin!
Jessica | Novice Chef says
May 3, 2017 at 4:32 pmOne of my favorites! I’ll need to make this for our next party!
Brandy | Nutmeg Nanny says
May 3, 2017 at 3:54 pmI really don’t get enough artichokes! I’m going to need to make these ASAP!
Erin @ The Speckled Palate says
May 3, 2017 at 5:28 amWhat a combination! I’m a sucker for artichoke hearts, and these just look heavenly with that cheesy crunch.
Dorothy at Shockingly Delicious says
May 2, 2017 at 7:30 pmLove artichokes! Always looking for new ways to use them! I think these would be great on top of a salad too!
averie @ averie cooks says
April 29, 2017 at 9:52 amThese look fabulous and I LOVE artichokes! I eat them all the time!
Anna@CrunchyCreamySweet says
May 13, 2017 at 10:07 amMe too! Thanks, Averie!