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Baked Artichoke Hearts Recipe

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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 A Baked Artichoke Hearts Recipe

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!

baked artichoke hearts 4 Baked Artichoke Hearts Recipe

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:

Spinach Artichoke Dip

Cheesy Spinach Dip Bread

Spinach Artichoke Dip Sliders

baked artichoke hearts 2 Baked Artichoke Hearts Recipe

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! 😀

pin it button Baked Artichoke Hearts Recipe

4.95 from 18 votes
Baked Artichoke Hearts A 150x150 Baked Artichoke Hearts Recipe
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Baked Artichoke Hearts Recipe
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 

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!

Course: Appetizer
Cuisine: American
Keyword: vegetables
Servings: 5 people
Calories: 218 kcal
Author: Anna
Ingredients
  • 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
US Customary - Metric
Instructions
  1. Preheat oven to 400 degrees Line a baking sheet with parchment paper. Set aside.
  2. Place artichoke hearts in a bowl and pat dry with paper towel.
  3. In a small bowl, combine melted butter and garlic powder.
  4. In another small bowl, combine Parmesan cheese and breadcrumbs.
  5. Dip each artichoke heart quarter in butter first, then breadcrumbs. Place on prepared baking sheet.
  6. Repeat with all artichokes.

  7. Bake artichokes for 18 minutes or until golden brown. Turn once half way through baking. 

  8. Let cool to room temperature. Place on serving dish. Serve.

Recipe Video

Nutrition Facts
Baked Artichoke Hearts Recipe
Amount Per Serving
Calories 218 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 28mg9%
Sodium 440mg19%
Potassium 10mg0%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 1175IU24%
Vitamin C 17.8mg22%
Calcium 85mg9%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. 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!

    Reply

  2. 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.

    Reply

  3. Maureen Wadsworth says

    If baking a double batch, 2 baking sheets at the same time, should I increase the baking time or the temperature?

    Reply

  4. 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

    Reply

    • 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!

      Reply

  6. Deb DiMaria says

    I made these today and they are so delicious! We will always have a can of quartered artichokes on the shelf.

    Reply

  7. 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.

    Reply

  8. 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.

    Reply

    • 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.

      Reply

  11. 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.

    Reply

    • 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

      Reply

  15. Patricia says

    Just made this!!! Followed directions exactly!!! Delicious! I did squeeze some fresh lemon , once cooled, and I liked that too!!!

    Reply

  18. 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!

    Reply

  23. Erin @ The Speckled Palate says

    What a combination! I’m a sucker for artichoke hearts, and these just look heavenly with that cheesy crunch.

    Reply

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