Wednesday, November 1, 2017

Baked Artichoke Hearts

Before you get to the recipe, let me tell you why these baked artichoke hearts have become one of my favorite ways to serve this versatile vegetable.

They require very little preparation, bake up beautifully with a crispy topping, and pair wonderfully with almost any meal.

Whether you're entertaining for the holidays, hosting a dinner party, or simply looking for a delicious vegetable side dish, this recipe is always a crowd-pleaser.

Artichoke hearts have a naturally mild, slightly nutty flavor that becomes even more delicious when baked.

A buttery topping of breadcrumbs, Parmesan cheese, herbs, and garlic creates a crisp golden crust while keeping the centers tender and flavorful.

Best of all, canned or jarred artichoke hearts make this recipe quick enough for busy weeknights yet elegant enough for special occasions.

Serve them as an appetizer with your favorite dipping sauce, alongside grilled meats or seafood, or add them to an Italian-inspired dinner. They're simple, comforting, and packed with flavor in every bite.

The topping is fabulous and pretty much the same ingredients you would use for Italian stuffed fresh artichokes, except you have all hearts!






Why You Will Love Baked Artichoke Hearts

  • Ready in about 30 minutes. Uses pantry-friendly ingredients.
  • Crispy golden topping with tender centers.
  • Perfect as an appetizer or side dish.
  • Great for holidays and family dinners.
  • Easy to customize with your favorite cheeses and herbs.
  • Naturally vegetarian.
  • Budget-friendly using canned artichoke hearts.
  • Wonderful for entertaining because it can be assembled ahead. A delicious way to enjoy more vegetables.



Serve Them Alongside

  • Grilled chicken or steak.
  • With roasted fish or baked salmon.
  • As part of an Italian dinner with pasta.
  • On an appetizer platter with olives, roasted peppers, and cheeses.
  • Next to meatballs or Italian sausage.
  • With marinara sauce for dipping.
  • Alongside ranch, garlic aioli, or lemon herb dip.
  • With crusty Italian bread.
  • As part of a holiday vegetable spread.
  • On top of a fresh green salad for extra flavor.




Delicious Mix-ins

  • Mozzarella cheese
  • Asiago cheese
  • Romano cheese
  • Gruyère cheese
  • Sharp cheddar
  • Fresh chopped parsley, Basil, Chives, Thyme, or Rosemary
  • Crumbled cooked bacon
  • Pancetta
  • Diced prosciutto
  • Sun-dried tomatoes
  • Roasted red peppers
  • Chopped spinach
  • Sautéed mushrooms
  • Lemon zest
  • Red pepper flakes
  • Toasted pine nuts, Chopped walnuts
  • Crushed buttery crackers instead of breadcrumbs or Panko breadcrumbs for extra crunch

these are canned artichoke hearts in a bowl getting ready to be topped with a delicious baked bread crumb topping like stuffed artichokes


Tips for Making Baked Artichoke Hearts

  1. Drain canned artichoke hearts well to prevent a watery dish.
  2. Pat them dry with paper towels before baking.
  3. Use freshly grated Parmesan for the best flavor and melting.
  4. Panko breadcrumbs create the crispiest topping.
  5. Add a drizzle of olive oil before baking for extra browning.
  6. Bake uncovered so the topping becomes golden.
  7. Finish under the broiler for 1–2 minutes if you want extra crispness.
  8. Add fresh herbs after baking for a bright flavor.
  9. Serve immediately while the topping is crisp.
  10. Leftovers reheat beautifully in an air fryer or oven.


Baked Artichoke Hearts Pin for Later



Variations!

  • Add chopped spinach for a spinach-artichoke flavor.
  • Sprinkle with feta cheese for a Mediterranean twist.
  • Mix in chopped olives and roasted peppers.
  • Add cooked crab meat for a seafood appetizer.
  • Include shredded mozzarella for extra cheesiness.
  • Toss with Italian seasoning or Herbs de Provence.
  • Make them spicy with cayenne pepper or crushed red pepper flakes.



artichoke hearts baked, Italian baked artichoke hearts, artichoke hearts side dish
artichokes recipes, side dishes, vegetable recipes
Italian, American
Yield: 4
Author:

Baked Artichoke Hearts

Baked Artichoke Hearts

Baked Artichoke Hearts are baby canned artichokes that are a perfect alternative to stuffing the large ones with the same great flavors baked.
Prep time: 10 MCook time: 20 MTotal time: 30 M

Ingredients:

  • 1 teaspoon minced garlic or more your taste
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3/4 cup Italian Flavored Bread Crumbs (for Keto Version use 1/2 cup almond flour)
  • 1/4 cup plus two tablespoons Romano and Parmesan blends of grated cheese
  • 2 cans regular artichoke hearts drained (or use 3 cups frozen boiled and drained
  • 1 tablespoon freshly chopped flat-leaf Italian parsley
  • 1/4 cup chicken broth, white wine, or a mixture of both
  • 2 tablespoons melted butter
  • 4 to 5 tablespoons extra virgin olive oil
  • Optional: Shredded mozzarella for the top, 1/2 teaspoon oregano, and dried or fresh basil

Instructions:

How to cook Baked Artichoke Hearts

  1. Drain and wash the artichoke hearts ( I prefer to boil the brine out first for 6 minutes)
  2. Oil spray a 9 x 9 baking dish. Place the hearts on the bottom. 
  3. Pour chicken broth on the top.
  4. In a bowl mix the bread crumbs, cheese, minced garlic, pepper, salt until blended.
  5. Pour over the top of the artichokes pat-down. 
  6. Drizzle the butter and olive oil mixed together over the top of the breadcrumb mixture. 
  7. Sprinkle with more cheese, and granulated garlic evenly over the top.
  8.  Bake at 400 degrees until the top is brown and a little crispy. 
  9. Around 20 minutes.
Calories
79
Fat (grams)
11
Sat. Fat (grams)
4
Carbs (grams)
19
Net carbs
11
Created using The Recipes Generator


Baked Artichoke Hearts Pin for Later



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