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    You are here: Crunchy Creamy Sweet / Appetizer / Baked Artichoke Hearts Recipe

    Baked Artichoke Hearts Recipe

    Published: Apr 29, 2017 · Modified: Oct 22, 2022 by Anna 72 Comments · This post may contain affiliate links.

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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 on white plate.

    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 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!

    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

    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! 😀

    Baked Artichoke Hearts on white plate.

    Baked Artichoke Hearts Recipe

    Author: Anna
    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!
    4.84 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Total Time 28 minutes mins
    Course Appetizer
    Cuisine American
    Servings 5 people
    Calories 218 kcal

    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.

    Video

    Nutrition

    Calories: 218kcal | Carbohydrates: 8g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 440mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1175IU | Vitamin C: 17.8mg | Calcium: 85mg | Iron: 0.9mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Heathyr says

      February 22, 2023 at 12:24 pm

      5 stars
      These were SO good!!! I just used a large jar of marinated artichokes from Costco, drained them and patted dry. Everyone raved about them!! We had a group of 8 for dinner and they were perfect for an appetizer.

      Reply
      • Anna says

        February 25, 2023 at 11:11 pm

        Yay! I am so glad you enjoyed the dish, Heathyr! Thank you for giving it a try and for the comment!

        Reply
    2. Connie Muffaletto says

      October 02, 2022 at 2:04 pm

      5 stars
      Excellent!!!!!!!!!!!!!!!

      Reply
    3. Carol Cuevas says

      September 01, 2022 at 12:26 pm

      5 stars
      Quite delicious. Very nice crunch, and obviously, garlic and parmesan pair very nicely with artichoke hearts. I had never heard of a recipe like this one. I love it.

      I had to prepare hors d'oeuvre for some company coming with 1 hour's notice. I prepared crudités with creamy pesto dip, BBQ-Beer sauced meatballs, and cheese-meat-olive tray with grilled olive baguette slices and herbed olive oil. Am I trying to sound fancy? Sure, why not?. But I'm all about cocktail parties where pre-made items are frozen ahead of time so 1 hour notice doesn't cause panic for me. Anybody can put out a fancy spread with good preparation.

      But the Garlic Parmesan Artichoke Hearts were the star of the show. One of my guests (a fellow foodie) said to me, "I know you have truffle oil, don't you?". She suggested we drizzle it over the artichoke hearts. We did. Just a drizzle. Oh my.

      Thank you for the recipe! It made recipe card status. It is fabulous.

      Reply
    4. Mary says

      July 15, 2022 at 8:27 pm

      What’s the cooking time in an air fryer? This would probably be another perfect recipe for an air fryer. Thanks

      Reply
    5. Kathi says

      May 14, 2022 at 8:31 pm

      Can these be frozen after prepping them put in oven day of event?

      Reply
    6. Chris Harris says

      May 06, 2022 at 2:01 pm

      Hi,
      You didn't answer the person who asked about using egg whites instead of butter. I detest the taste and smell of butter so am also looking for a butter substitute for this recipe. Do you have one? Thanks, Chris

      Reply
      • Dotti says

        May 22, 2022 at 7:08 pm

        I haven't made it yet but
        I was thinking about using olive oil instead of the butter, I haven't tried it yet, but I trade olive oil for butter all the time, I add a light sprinkle of salt.

        Reply
    7. Cynthia says

      April 17, 2022 at 4:07 am

      How long can the baked artichokes remain at room temperature ?
      They look delicious thank you for posting.

      Reply
    8. Gale says

      March 30, 2022 at 7:59 am

      These look delicious. Should I buy marinated or plain canned artichoke hearts?
      Thank you

      Reply
      • Anna says

        March 30, 2022 at 1:33 pm

        Hi Gale! Plain canned are recommended for this recipe. I hope this helps! Enjoy!

        Reply
    9. Tj says

      November 25, 2021 at 8:45 pm

      5 stars
      My kids love these. We make them with gluten free breadcrumbs.

      Reply
      • Anna says

        November 28, 2021 at 12:15 am

        That's wonderful! Thank you!

        Reply
    10. Lou says

      August 24, 2021 at 3:42 pm

      3 stars
      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.

      Reply
      • Anna says

        September 02, 2021 at 9:32 pm

        Thank you for trying, Lou!

        Reply
      • Jill says

        October 11, 2021 at 11:03 pm

        I make these frequently (friends and family request them often), but I make a good lemon and garlic aoli to dip them in. Delicious!

        Reply
    11. Barbara says

      April 08, 2021 at 12:15 pm

      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

      Reply
    12. Jonathan says

      February 27, 2021 at 10:35 am

      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?

      Reply
      • Pat Ti says

        April 18, 2021 at 2:04 pm

        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.

        Reply
    13. Donna says

      January 11, 2021 at 8:35 pm

      5 stars
      This was easy and delicious! Served it with some ranch. Wished I’d doubled the recipe.

      Reply
    14. Susan says

      January 02, 2021 at 10:21 pm

      5 stars
      Really delicious! I just served them with marinara sauce for dipping but you could easily go without too because they are decadent little bites!

      Reply
    15. Amanda R. says

      November 20, 2020 at 6:02 pm

      5 stars
      Great way to use up that random can of artichoke hearts! Halved the whole artichoke hearts and followed your directions. Yummy.

      Reply
    16. Rosa Rivera says

      June 29, 2020 at 5:34 pm

      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..

      Reply
      • Anna says

        July 02, 2020 at 12:43 am

        Hi Rosa! Yay! I am so glad you tried it and love it! Thank you so much!

        Reply
    17. Lia says

      April 01, 2020 at 8:54 am

      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!

      Reply
    18. Shae says

      February 15, 2020 at 3:48 pm

      5 stars
      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!

      Reply
    19. Marie says

      November 09, 2019 at 4:09 pm

      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
      • Anna says

        November 09, 2019 at 5:00 pm

        Hi Marie! Flip each artichoke heart over on the tray. I hope this helps!

        Reply
    20. Chelsea says

      October 22, 2019 at 1:27 pm

      4 stars
      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
      • Anna says

        October 23, 2019 at 11:03 pm

        Thank you for trying my recipe, Chelsea!

        Reply
    21. Maureen Wadsworth says

      August 24, 2019 at 5:19 am

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

      Reply
      • Anna says

        August 24, 2019 at 10:52 am

        Hi Maureen! Nope, the temperature and baking time stay the same. Hope this helps!

        Reply
    22. Sandy says

      August 05, 2019 at 12:53 pm

      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

        August 12, 2019 at 9:48 pm

        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
    23. jimmygourmet says

      July 29, 2019 at 8:21 pm

      Love your Asian recipes!!!

      Reply
      • Anna says

        August 12, 2019 at 9:49 pm

        Thank you so much!

        Reply
    24. Deb DiMaria says

      March 17, 2019 at 6:04 pm

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

      Reply
    25. Deb DiMaria says

      March 17, 2019 at 6:01 pm

      5 stars
      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
      • Veronica Sullivan says

        May 19, 2020 at 7:25 pm

        How long in the oven?

        Reply
    26. dee says

      February 09, 2019 at 5:27 am

      5 stars
      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

        August 01, 2019 at 8:29 pm

        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
    27. Shirl says

      December 06, 2018 at 8:40 pm

      5 stars
      These are good, I followed the recipe and cooked them in my airfrier. They are best served hot.

      Reply
      • Anna@CrunchyCreamySweet says

        December 07, 2018 at 1:38 pm

        Hi Shirl! Yay! I am so glad you love them! Thank you for letting me know that it works in the air fryer too!

        Reply
        • Jo Ann says

          June 09, 2019 at 7:39 pm

          How long do you cook in an air fryer.

          Reply
    28. KT says

      November 16, 2018 at 2:36 am

      Can you prep these in advance or would they get soggy?

      Reply
      • Anna@CrunchyCreamySweet says

        November 16, 2018 at 10:31 am

        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.

        Reply
    29. Stacey says

      November 03, 2018 at 12:48 pm

      5 stars
      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

        November 03, 2018 at 11:30 pm

        Hi Stacey! That's wonderful! I am so happy to know you love this recipe. It's always a hit here!

        Reply
    30. Monique says

      October 10, 2018 at 5:55 pm

      5 stars
      I made this today. I used panko crumbs that are grounded up. It was very easy. Thank you for sharing 😁

      Reply
    31. Liz Huffman says

      September 07, 2018 at 8:06 pm

      Is there something else you can use instead of the breadcrumbs? Almond meal?

      Reply
      • Anna@CrunchyCreamySweet says

        September 07, 2018 at 10:58 pm

        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!

        Reply
        • Dawn says

          January 25, 2019 at 7:49 am

          There are also gluten free panko breadcrumbs available.

          Reply
          • Anna@CrunchyCreamySweet says

            January 25, 2019 at 6:09 pm

            Thank you, Dawn!

            Reply
      • Pat says

        March 10, 2022 at 8:47 pm

        Grind up pork rinds. No one will know they aren't breadcrumbs.

        Reply
    32. Bonnie says

      April 26, 2018 at 12:11 pm

      I’m making these for a party tomorrow night. Any suggestions for a dipping sauce? Maybe something with lemon?

      Reply
      • Anna@CrunchyCreamySweet says

        April 26, 2018 at 11:42 pm

        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
    33. Patricia says

      April 16, 2018 at 1:50 pm

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

      Reply
      • Anna@CrunchyCreamySweet says

        April 18, 2018 at 12:01 am

        Hi Patricia! Thank you so much! That's wonderful! I am so happy to know you love this recipe.

        Reply
    34. Heather says

      August 19, 2017 at 5:48 pm

      Where's the recipe? I'd love to try them!

      Reply
      • Marjorie says

        August 23, 2017 at 10:37 am

        Click on "jump to recipe "

        Reply
    35. Jessica says

      May 07, 2017 at 4:40 pm

      5 stars
      OMG! I need these!!!!

      Reply
    36. Lane & Holly says

      May 05, 2017 at 2:55 pm

      5 stars
      We're suckers for those old church "community" cookbooks here in the land of hot dish and Lutheran potlucks! Love from Minnesota!

      Reply
    37. Cookin Canuck says

      May 04, 2017 at 9:56 am

      5 stars
      I am making these! What a simple and delicious appetizer idea.

      Reply
      • Anna@CrunchyCreamySweet says

        May 13, 2017 at 10:09 am

        Thank you, Dara!

        Reply
    38. Erin says

      May 04, 2017 at 5:27 am

      5 stars
      I can see why this is your favorite! Looks perfect.

      Reply
      • Anna@CrunchyCreamySweet says

        May 13, 2017 at 10:10 am

        Thanks, Erin!

        Reply
    39. Jessica says

      May 03, 2017 at 4:32 pm

      5 stars
      One of my favorites! I'll need to make this for our next party!

      Reply
    40. Brandy says

      May 03, 2017 at 3:54 pm

      5 stars
      I really don't get enough artichokes! I'm going to need to make these ASAP!

      Reply
    41. Erin says

      May 03, 2017 at 5:28 am

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

      Reply
    42. Dorothy says

      May 02, 2017 at 7:30 pm

      5 stars
      Love artichokes! Always looking for new ways to use them! I think these would be great on top of a salad too!

      Reply
    43. averie says

      April 29, 2017 at 9:52 am

      5 stars
      These look fabulous and I LOVE artichokes! I eat them all the time!

      Reply
      • Anna@CrunchyCreamySweet says

        May 13, 2017 at 10:07 am

        Me too! Thanks, Averie!

        Reply

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