Baked Artichoke Hearts with Seasoned Breadcrumbs Recipe

Introduction

Baked Artichoke Hearts with Seasoned Breadcrumbs is a simple yet flavorful appetizer that features tender artichokes topped with a zesty, crunchy topping. This dish combines garlic, Parmesan, and a touch of heat for a perfect crowd-pleaser or snack.

Ingredients

• 1/4 cup (60g) olive oil
• 3 14-ounce cans artichoke hearts (rinsed and drained)
• 3 cloves garlic (minced)
• 1/4 teaspoon crushed hot red pepper flakes
• 1/2 cup (50g) plain breadcrumbs
• 1/2 cup (45g) grated Parmigiano Reggiano
• 1/4 cup minced flat-leaf Italian parsley
• 1 tablespoon (15g) fresh lemon juice
• 1/2 teaspoon Diamond Crystal Kosher salt
• 1/4 cup (60g) dry white wine (pinot grigio, sauvignon blanc, etc.)

Instructions

1. Step 1: Preheat your oven to 375°F and position the rack in the middle. In a bowl, combine the breadcrumbs, grated Parmigiano Reggiano, parsley, lemon juice, salt, and white wine. Set this seasoned breadcrumb mixture aside.
2. Step 2: In another bowl, mix the minced garlic with the olive oil. Spoon half of the garlic oil into a large baking dish, spreading it evenly to coat the bottom.
3. Step 3: Arrange the rinsed and drained artichoke hearts in the baking dish. Pour the remaining garlic oil over the artichokes, then sprinkle the crushed hot red pepper flakes evenly on top.
4. Step 4: Evenly distribute the seasoned breadcrumb mixture over the artichokes. Bake for 15–20 minutes, or until the dish is heated through and the breadcrumbs are golden brown. For a more toasted finish, broil for 45–60 seconds at the end—but watch closely to prevent burning.

Tips & Variations

• Use fresh breadcrumbs for an extra crunchy texture or substitute with panko breadcrumbs for a lighter crust.
• Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
• For a milder version, reduce or omit the crushed red pepper flakes.
• Serve with a side of marinara or aioli for dipping.

Storage

Store leftover baked artichoke hearts in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes to restore crispiness, or gently warm in a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, but fresh artichokes require more prep time. They should be cleaned, trimmed, and steamed or boiled until tender before baking with the seasoned breadcrumbs.

What can I substitute for Parmigiano Reggiano?

Grated Pecorino Romano or Asiago cheese are great alternatives that will provide a similar sharp, salty flavor.

Baked Artichoke Hearts with Seasoned Breadcrumbs Recipe

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Deliciously tender baked artichoke hearts tossed in a flavorful garlic olive oil mixture, topped with spicy seasoned breadcrumbs and Parmigiano Reggiano, then baked to golden perfection. This easy appetizer or side dish combines the earthy taste of artichokes with a crispy, savory crust for a crowd-pleasing treat.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Garlic Olive Oil Mixture

• 1/4 cup (60g) olive oil
• 3 cloves garlic (minced)
• 1/4 teaspoon crushed hot red pepper flakes

Artichoke Hearts

• 3 14-ounce cans artichoke hearts (rinsed and drained)

Seasoned Breadcrumbs

• 1/2 cup (50g) plain breadcrumbs
• 1/2 cup (45g) grated Parmigiano Reggiano
• 1/4 cup minced flat-leaf Italian parsley
• 1 tablespoon (15g) fresh lemon juice
• 1/2 teaspoon Diamond Crystal Kosher salt

Additional Liquids

• 1/4 cup (60g) dry white wine (pinot grigio, sauvignon blanc, etc.)

Instructions

1. Preheat Oven and Prepare Breadcrumbs: Preheat your oven to 375°F (190°C) and place the rack in the middle position. In a bowl, combine the plain breadcrumbs, grated Parmigiano Reggiano, minced Italian parsley, fresh lemon juice, kosher salt, and dry white wine. Mix thoroughly to create the seasoned breadcrumb topping, then set aside.
2. Mix Garlic and Olive Oil: In a separate bowl, combine the minced garlic and olive oil to make a flavorful garlic-infused oil. This mixture will coat the artichokes and enhance their taste.
3. Arrange Artichoke Hearts: Spoon half of the garlic olive oil onto the bottom of a large baking dish and spread it evenly. Place the rinsed and drained artichoke hearts evenly over the garlic oil. Next, drizzle the remaining garlic olive oil over the artichokes, ensuring they are well coated. Sprinkle the crushed hot red pepper flakes evenly over the artichoke hearts to add a touch of heat.
4. Add Breadcrumb Topping and Bake: Evenly sprinkle the prepared seasoned breadcrumbs mixture over the artichoke hearts. Place the dish in the preheated oven and bake for 15-20 minutes until the artichokes are heated through and the breadcrumbs are golden brown and crispy. For extra color, you can broil the dish for the last 45 to 60 seconds, but watch carefully to avoid burning.
5. Serve: Remove the baked artichoke hearts from the oven and allow to cool just slightly before serving. Enjoy this flavorful appetizer or side dish immediately while warm.

Notes

• Use fresh minced garlic for the best flavor.
• Adjust the amount of red pepper flakes according to your desired spice level.
• Broiling at the end is optional but adds a nice crispy finish; watch closely to prevent burning.
• Rinse canned artichoke hearts well to remove any briny or canned taste.
• Pair with a crisp white wine or a light salad for a complete meal.

Keywords: baked artichoke hearts, seasoned breadcrumbs, garlic olive oil, Italian appetizer, easy side dish, baked appetizer