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Crispy Baked Artichoke Hearts

Get ready for an easy and satisfying appetizer! These Crispy Baked Artichoke Hearts take tender canned artichoke hearts, give them a crispy, cheesy coating, and bake them to golden perfection. Perfect for parties, snacks, or just because!
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course: Appetizer, Snack
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz can quartered artichoke hearts drained very well
  • 1/4 cup unsalted butter melted
  • 1/2 tsp garlic powder
  • 1/4 cup grated Parmesan cheese finely grated
  • 1/4 cup plain breadcrumbs

Equipment

  • baking sheet
  • Parchment paper
  • Small bowls
  • Tongs or Spatula

Method
 

  1. Step 1: Get things ready: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: Prep the artichokes: Open the can of quartered artichoke hearts, drain them very well, and place them in a bowl. Gently pat them dry with paper towels.
  3. Step 3: Melt the butter magic: In a small bowl, melt the ¼ cup of unsalted butter. Stir in the ½ teaspoon of garlic powder.
  4. Step 4: Combine the crispy coat: In another small bowl, combine the ¼ cup of grated Parmesan cheese and the ¼ cup of plain breadcrumbs. Stir to mix evenly.
  5. Step 5: Dip, coat, and place: Take one quartered artichoke heart, dip it into the melted garlic butter, letting any excess drip off. Then, place it in the bowl with the Parmesan and breadcrumb mixture and gently roll or toss it around until nicely coated. Place the coated artichoke heart on your prepared baking sheet.
  6. Step 6: Repeat the process: Keep going until all the artichoke hearts are coated and lined up on the baking sheet. Leave a little space between them.
  7. Step 7: Bake 'em till golden: Slide the baking sheet into your preheated oven. Bake for about 18 minutes. Midway through (around 9 minutes), carefully flip each artichoke heart over using tongs or a spatula. Bake for the remaining time until they look beautifully golden and feel firm.
  8. Step 8: Cool and serve: Let the baked artichoke hearts cool on the baking sheet for a few minutes. Transfer them to a serving dish. Serve warm.

Notes

Substitutions & Additions: Use plant-based butter or olive oil. Substitute Parmesan with Pecorino Romano, an Italian blend, or nutritional yeast. Use Panko or gluten-free breadcrumbs. Add Italian herbs or red pepper flakes to the coating. Serve with marinara, ranch, garlic aioli, or lemon juice.
Tips for Success: Drain and dry artichokes thoroughly. Don't crowd the baking sheet. Flip halfway through baking. Check for doneness (golden brown and firm). Can dip and coat ahead of time and refrigerate for a few hours; bake from fridge, adding a minute or two.
Storage: Cool completely, store in airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven or toaster oven at 350°F (175°C) for 5-10 minutes.
FAQs: This recipe is designed for canned artichoke hearts. They can be made in an air fryer at 390°F (200°C) for 6-10 minutes, flipping halfway. Best enjoyed fresh, but can be prepped ahead (uncooked). Serve as an appetizer, snack, side dish, or with dipping sauces.