Name: Baked Parmesan Artichoke Hearts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cans (14 oz each artichoke hearts, drained and thoroughly patted dry); 1 tablespoon olive oil; 2 large eggs (lightly beaten); 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ⅓ cup finely grated Parmesan cheese; ⅓ cup panko breadcrumbs (or plain breadcrumbs); ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; Nonstick cooking spray; Optional garnish: lemon wedges (chopped fresh parsley)

Crispy canned artichoke hearts tossed with garlic, Parmesan, and breadcrumbs, then baked to golden perfection for the ultimate easy snack.

I’ll be honest—this recipe started as a total pantry rescue. You know that moment when you’re staring into the abyss (aka your cupboard), wondering what in the world to do with those dusty cans of artichoke hearts from that one time you thought you were going to get fancy with antipasto? Yep. That was me.

What I didn’t expect was to fall hard for these Baked Parmesan Artichoke Hearts. I mean, how often does something from a can turn into a total dinner party showoff? I made them on a whim for a girls’ night—threw together a little aioli on the side—and before I could even grab one for myself, they were gone. Like, vanished. Poof.

Now they’ve become my go-to for everything: dinner side, snack attack, game day bite, “I forgot to cook” dinner with a glass of wine on the couch. You name it.

Why You’ll Love This Baked Parmesan Artichoke Hearts Recipe?

Okay, imagine this: tender artichoke hearts (yes, from a can!), lightly coated in garlicky Parmesan breadcrumbs, baked ‘til golden and crisp. No frying. No fuss. Just straight-up flavor bomb status.

They’ve got that crunchy-on-the-outside, soft-on-the-inside magic going on, and they pair beautifully with just about anything you can dip them into. Ranch? Check. Lemon garlic aioli? Absolutely. Or just eat ‘em as-is off the tray and call it self-care—I won’t judge.

Ingredient Notes:

Let’s break it down a bit, friend to friend:

Canned Artichoke Hearts: Don’t overthink it. Get the kind packed in water, not oil or marinade. Drain them well and really pat them dry. Soggy artichokes = sad breadcrumbs.
Olive Oil: Just enough to help the coating stick and crisp up. A light drizzle does the trick.
Eggs: These are your glue. No eggs, no crunch.
Parmesan Cheese: The real-deal flavor hero here. Freshly grated if you’re feeling fancy.
Panko Breadcrumbs: Panko makes everything crispier. But if you only have regular breadcrumbs, go for it.
Seasonings: Garlic powder + Italian seasoning = can’t-go-wrong combo.
Lemon & Parsley (Optional): Adds brightness at the end. Kinda like a filter for your food.

How To Make Baked Parmesan Artichoke Hearts?

Step 1. Preheat & Prep
Turn your oven on to 425°F and line a rimmed baking sheet with parchment paper. Give it a quick spritz of cooking spray. You don’t want any deliciousness sticking.

Step 2. Coat the Artichokes
In a bowl, toss your well-dried artichoke hearts with olive oil. Give them a good toss so they’re lightly coated. Think of it as their base coat before breadcrumb glam.

Step 3. Make the Breadcrumb Mix
In another bowl, mix together garlic powder, Italian seasoning, Parmesan, breadcrumbs, salt, and pepper. It should smell amazing already.

Step 4. Bread Like a Pro
Set up your dredging station: eggs in one shallow bowl, breadcrumb mixture in another. Dip each artichoke heart into the egg, shake off the extra, then coat it in the breadcrumb mix. Press it a little so it sticks.

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Step 5. Bake to Perfection
Line them up on your baking sheet and bake for 10 minutes. Flip them over gently with tongs and bake another 8–10 minutes until they’re golden brown and the cheese is all melty-crisp.

Step 6. Serve ‘Em Hot
Spritz with lemon, sprinkle with parsley, and serve warm. They’re extra dreamy dipped in ranch, marinara, or garlic aioli.

Storage Options:

I’ll be real: leftovers are rare. But if you do have any, store them in an airtight container in the fridge. Reheat them in the oven or air fryer to bring that crispness back. Avoid the microwave—nobody wants limp artichokes.

Variations and Substitutions:

Gluten-Free? Use GF breadcrumbs or crushed rice crackers.
More Spice? Add crushed red pepper flakes to the breadcrumb mix.
No Parmesan? Try pecorino or asiago.
Different Dips? Lemon dill yogurt sauce, buffalo ranch, or even honey mustard works.

What to Serve with Baked Parmesan Artichoke Hearts?

Think of them as your all-purpose sidekick:

On a party tray with other nibbles.
Next to grilled chicken or steak.
With a big salad and some crusty bread for an easy dinner.
Or just with your favorite cocktail and a cozy blanket.

Frequently Asked Questions:

Can I use frozen artichoke hearts?
Totally. Just make sure to thaw and drain them really well.

Can I prep them ahead of time?
You can coat them and refrigerate for a couple hours before baking. Bake fresh for max crisp.

Can I skip the egg?
If you must—try using Greek yogurt or plant-based milk as a binder. But eggs work best.

So, what do you think? Ready to turn that forgotten can of artichokes into something golden, garlicky, and kinda magical? These Baked Parmesan Artichoke Hearts have definitely become a staple in my kitchen—half snack, half side, and totally crave-worthy.

Try them out and let me know how it goes. And hey—tag me if you post a pic. I wanna see your golden beauties!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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