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?
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Preheat oven and line a baking sheet with parchment paper.
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Place artichoke hearts in a bowl and pat dry with paper towel.
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Combine melted butter and garlic powder in a bowl. In another small bowl, combine Parmesan cheese and breadcrumbs.
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Dip each artichoke quarter in melted butter, then breadcrumbs. Place on prepared baking sheet.
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Bake artichokes until golden brown. Turn once halfway through baking.
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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
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Preheat oven to 400 degrees Line a baking sheet with parchment paper. Set aside.
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Place artichoke hearts in a bowl and pat dry with paper towel.
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In a small bowl, combine melted butter and garlic powder.
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In another small bowl, combine Parmesan cheese and breadcrumbs.
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Dip each artichoke heart quarter in butter first, then breadcrumbs. Place on prepared baking sheet.
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Repeat with all artichokes.
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Bake artichokes for 18 minutes or until golden brown. Turn once half way through baking.
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Let cool to room temperature. Place on serving dish. Serve.
Tj says
My kids love these. We make them with gluten free breadcrumbs.
Anna says
That’s wonderful! Thank you!
Lou says
These were okay but I found them fairly plain. Also tried them with a splash of lemon juice, which didn’t really help. Won’t be making them again, but thank you for posting. It’s always nice to try different recipes.
Anna says
Thank you for trying, Lou!
Jill says
I make these frequently (friends and family request them often), but I make a good lemon and garlic aoli to dip them in. Delicious!
Barbara says
Can I substitute egg whites for the butter? By doing so would it decrease the. calories in this dish? Look forward to trying these artichokes.
Thanks
Jonathan says
If I have jarred artichokes in oil, should I wash them after draining or is it ok to just drain them? In other words, does your recipe call for canned in water or oil?
Pat Ti says
Just today ( 4/18/21) I found a recipe in the LA Times..dump a jar of oil- marinated Artichokes on parchment, bake at 425° till crisp and sizzling. Sprinkle with sea salt, squeeze lemon juice over.
Donna says
This was easy and delicious! Served it with some ranch. Wished I’d doubled the recipe.
Susan says
Really delicious! I just served them with marinara sauce for dipping but you could easily go without too because they are decadent little bites!
Amanda R. says
Great way to use up that random can of artichoke hearts! Halved the whole artichoke hearts and followed your directions. Yummy.
Rosa Rivera says
I had never tried artichoke anything .. boy my husband was right they are so good . So I looked for a recipe and found these.baked artichokes… WOW Great Side dish can wait for friends to try these.. the only difference I made to recipe was a little red pepper flakes for a kick. And I made a spicy ranch dip for them.. YUMMY !! THANK FOR THE RECIPE..
Anna says
Hi Rosa! Yay! I am so glad you tried it and love it! Thank you so much!
Lia says
I only had a jar of whole artichoke hearts in the house (390g tin 8-10 hearts per can is what my local store regularly carries) so I drained and quarted the big ones and halved the small ones then followed the recipe exactly. Everyone wanted second helpings!
Because of my alteration, I was a bit shy on the crumb coating, so next time when using a can of whole artichoke hearts, I would reccomend just cutting them in half (not as time consuming and the coating per the recipe should be sufficient, else increase breadcrumbs and parm by maybe 1/8 cup each? Garlic butter was more than sufficient).
Thank you for sharing this!! It’s a keeper!
Shae says
Made these last night as a part of our families Valentines dinner. They were a big hit, such a nice twist on a veggie, crispy on the outside, tender on the inside. I even stuffed the inside of the hearts with a tiny bit of Italian cheese shreds so it added a little extra cheesiness (always a good thing, right?). Totally forgot to flip them half way through, but they still baked up perfectly. Served with a roasted garlic and thyme aioli. Delish!
Marie says
Quick question, when the recipe says , “turn once halfway through baking”, do you turn over each artichoke heart, or, rotate the baking tray?
Thank you!
Anna says
Hi Marie! Flip each artichoke heart over on the tray. I hope this helps!
Chelsea says
Just made these and they are yummy. I’m impressed how nicely they turned out. Nice and crispy and the coating doesn’t just fall off. I don’t have breadcrumbs in the house so I crushed some “olive & oregano” crackers very fine in place of that. Definitely going to make these when I have company over.
Anna says
Thank you for trying my recipe, Chelsea!
Maureen Wadsworth says
If baking a double batch, 2 baking sheets at the same time, should I increase the baking time or the temperature?
Anna says
Hi Maureen! Nope, the temperature and baking time stay the same. Hope this helps!
Sandy says
I 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
Hi 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
Love your Asian recipes!!!
Anna says
Thank you so much!
Deb DiMaria says
I made these today and they are so delicious! We will always have a can of quartered artichokes on the shelf.
Deb DiMaria says
Sooooo good!! I made them today for the first time and it won’t be the last. Easy to make, they were a big hit.
Veronica Sullivan says
How long in the oven?
dee says
Hi. 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
I 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
These are good, I followed the recipe and cooked them in my airfrier. They are best served hot.
Anna@CrunchyCreamySweet says
Hi 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
How long do you cook in an air fryer.
KT says
Can you prep these in advance or would they get soggy?
Anna@CrunchyCreamySweet says
The 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
This 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
Hi Stacey! That’s wonderful! I am so happy to know you love this recipe. It’s always a hit here!
Monique says
I made this today. I used panko crumbs that are grounded up. It was very easy. Thank you for sharing 😁
Liz Huffman says
Is there something else you can use instead of the breadcrumbs? Almond meal?
Anna@CrunchyCreamySweet says
Hi 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
There are also gluten free panko breadcrumbs available.
Anna@CrunchyCreamySweet says
Thank you, Dawn!
Bonnie says
I’m making these for a party tomorrow night. Any suggestions for a dipping sauce? Maybe something with lemon?
Anna@CrunchyCreamySweet says
Hi 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
Just made this!!! Followed directions exactly!!! Delicious! I did squeeze some fresh lemon , once cooled, and I liked that too!!!
Anna@CrunchyCreamySweet says
Hi Patricia! Thank you so much! That’s wonderful! I am so happy to know you love this recipe.
Heather says
Where’s the recipe? I’d love to try them!
Marjorie says
Click on “jump to recipe “
Jessica says
OMG! I need these!!!!
Lane & Holly says
We’re suckers for those old church “community” cookbooks here in the land of hot dish and Lutheran potlucks! Love from Minnesota!
Cookin Canuck says
I am making these! What a simple and delicious appetizer idea.
Anna@CrunchyCreamySweet says
Thank you, Dara!
Erin says
I can see why this is your favorite! Looks perfect.
Anna@CrunchyCreamySweet says
Thanks, Erin!
Jessica says
One of my favorites! I’ll need to make this for our next party!
Brandy says
I really don’t get enough artichokes! I’m going to need to make these ASAP!
Erin says
What a combination! I’m a sucker for artichoke hearts, and these just look heavenly with that cheesy crunch.
Dorothy says
Love artichokes! Always looking for new ways to use them! I think these would be great on top of a salad too!
averie says
These look fabulous and I LOVE artichokes! I eat them all the time!
Anna@CrunchyCreamySweet says
Me too! Thanks, Averie!