These Baked Artichoke Hearts are a 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!
Why this recipe works!
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 golden 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 the garlic Parmesan combo and use it very often. My skillet rolls are so popular, I think in part because of this flavor combo. You just can never go wrong with it!
I also used the same breading method to make my Garlic Parmesan Roasted Cauliflower and Garlic Parmesan Baked Eggplant. It's absolutely delicious!
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How to make Baked Artichoke Hearts?
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 delicious! If you are planning to make them for a party, better make a double batch. They will be gone quickly!
More appetizer recipes:
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Baked Artichoke Hearts Recipe
Ingredients
- 15 oz . can quartered artichoke hearts drained
- ¼ cup unsalted butter melted
- ½ teaspoon garlic powder
- ¼ cup grated Parmesan cheese
- ¼ cup plain breadcrumbs
Instructions
- 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.
Angela says
I never would've thought artichoke hearts could taste this amazing. So simple, yet so flavorful the garlicky butter and crispy Parmesan coating are absolute perfection. This one’s definitely going into my appetizer rotation. Thank you for such a delicious idea!.
Kathy says
I am going to double the butter/garlic powder mixture it doesn't make enough to coat all of the artichoke hearts.
Jill says
could you use frozen artichoke hearts for this recipe?
Anna says
Hi Jill! Yes, but you will have to thaw them completely and dry from excess moisture. Hope this helps!
Adubs says
The recipe is super easy. The texture of the crispy outsode and fluffy soft inside was awesome.
The bread crumb mix is great, I just have never had canned artichokes before and I just am not a fan of them.
I definitely will try again with either frozen or maybe jarred artichoke hearts!
Mayme Palumbo says
I want to make these vegan, substituting vegan butter and vegan parmesean cheese. Has anyone tried them? Original recipe is delicious.
Matthew says
Tried this the other day in the air fryer and they were so good!!