These Parmesan baked artichoke hearts are splashed with lemon juice and then dusted with seasoned breadcrumbs and Parmesan cheese. This can be enjoyed as an effortless appetizer or side dish that can be baked right in your oven using only simple ingredients!
Whether you are looking for an easy side dish to serve with your holiday dinner, or a delicious appetizer to add to your game day spread, these lemon roasted artichoke hearts are a must-try for artichoke lovers!
Ingredients and Substitutions
- Halved Artichoke Hearts - For less prep work, I recommend purchasing canned artichokes rather than fresh artichoke hearts.
- Fresh lemon juice - The best way is to use one fresh lemon, but you can also use bottled lemon juice.
- Garlic cloves - ¼ teaspoon of garlic powder can be substituted.
- Olive oil - Since this is being baked, I recommend using regular olive oil, rather than extra virgin.
- Italian Breadcrumbs - Panko bread crumbs can be substituted. Add Italian seasoning if using plain breadcrumbs or plain panko.
- Shredded Parmesan Cheese - Grated Parmesan cheese can also be used. However, make sure you get the refrigerated Parmesan from the cheese section.
How to make them
A typical 9x13" baking pan is perfect for making this baked artichoke hearts recipe, however, there is no reason you can't use a jellyroll pan instead if needed. Using nonstick baking mats is a great hack too for easy cleanup since you won't have to worry about your artichoke hearts sticking. However, using parchment paper or aluminum foil works just as well.
This easy recipe only requires a few simple steps. To begin making your artichoke bake, you will want to preheat your oven to 400 degrees. While the oven heats up place your canned artichoke hearts in a single layer face up in large baking dish.
In a small bowl, combine your minced garlic, olive oil, and lemon juice. Paint this mixture over the artichoke hearts. Then mix together the breadcrumbs and Parmesan cheese then sprinkle breadcrumb mixture evenly over everything.
Set your baking dish in the oven on the center rack for twenty minutes, or until the breadcrumbs turn golden brown. Then remove the baked artichokes from the oven and let cool for a few minutes, then serve with a lemon wedge.
Storing & Reheating Leftovers
Any leftover baked artichokes should be placed in an airtight container and stored in your refrigerator. Leftovers should be eaten within one week.
Reheat leftover baked artichoke hearts in a 350 degree oven for approximately 10 minutes, or until heated through. Alternatively, you can reheat them in a microwave for simplicity, but the texture won't be as good.
Parmesan Baked Artichoke Hearts
Equipment
- Baking dish
Ingredients
- 28 ounces canned Halved Artichoke Hearts (drained)
- 2 tablespoons Lemon juice
- 2 cloves Garlic (minced)
- ¼ cup Olive oil
- ⅓ cup Italian Breadcrumbs
- ⅓ cup Shredded Parmesan Cheese
Instructions
- Preheat oven to 400 degrees.
- Lay artichoke hearts cut-side up in a 9x13 baking dish.
- In small bowl mix together garlic, olive oil and lemon juice then spoon evenly over artichoke hearts.
- In separate bowl mix together breadcrumbs and Parmesan cheese. Dust evenly over all artichokes.
- Place in oven for 20 minutes and breadcrumbs are golden brown.
- Remove from oven, let cool slightly and serve.
Notes
Nutritional Information
This recipe was originally published on November 22, 2017, on FoxValleyFoodie.com.
Michelle
I've made these before and they were a hit!!
I want to make them for an office potluck but not sure if they'll work in a toaster oven (rather than a conventional oven). Thoughts?
Nickie
These are delicious! The only change I made was using 1 tablespoon of lemon juice and one 14 oz can of artichokes (Trader Joe’s, NOT marinated, drained and patted with paper towels) because that was all I had on hand. Now I don’t have any leftovers…🥲. The 2 of us ate the whole batch!
Sandy
Can these be frozen until ready to bake
Linda S. Franzitta
I made this as an appetizer for a group of very discerning foodies in my book club. I made it exactly as written, although I did use paper towels to soak up some of the water in the artichoke hearts before poring the marinade over. I was serving it as part of an Italian-themed meal. Everyone loved it - so much so that we brought whatever was left to the dinner table so they could continue to enjoy the artichokes. This was a very easy appetizer to make but knocked everyone's socks off. I will add this to my favorite appetizers.
Ashley
So delicious, been really wanting to incorporate artichokes into my dinner somehow and I am so glad I found this recipe. Such a low calorie side to chicken or anything really. This is my second time making this recipe. 🙂
Barb
I just made these. Exactly as is. Delicious! Will make again when we have company.
Beth
Yummy! I tweaked a little and used fried onions instead of bread crumbs and butter instead of olive oil (didn’t realize I was put!!).
K Woods
This was amazing! I actually added a couple of chunked banana peppers along with a handful of grape tomatoes cut in half because I happened to have them on hand. Really gave the dish added freshness and kick. My husband and I gobbled this right down. Will make again and often. Next time will add peppadew peppers. I think that will give it a nice kick too!
Audrey
Can you clarify if these are canned artichokes in water? Thanks, many come in a seasoned olive oil mixture.
Fox Valley Foodie
Yes, the ones in water are ideal.
Audrey
Thanks for the quick reply.
Jess
I don’t have parm on hand have all other stuff can I just shred some Gouda and toss it on top?
Fox Valley Foodie
It will taste different but it should still be good.
AManda
I have fresh artichokes in my garden. Do you know how I would prepare them?
Sue b
Can these be made ahead of time? Do you reheat them or serve them room temperature?
Fox Valley Foodie
Preparing them in advance will probably work fine. I would reheat them in the oven.
JUDY
I have frozen artichoke hearts, how should I prepare your recipe?
Fox Valley Foodie
Frozen will work perfectly well, just thaw them out and use a little less than 28 ounces (since some of the ounces calculated in canned artichokes is the liquid).
Bethann Cournan
I have an allergy to lemon can I skip the lemon juice
Fox Valley Foodie
Absolutely.
Claire H.
For those who thought this was too lemony - I wonder if it’s because there’s a different between marinated artichokes and the ones that are in water (like the ones from Trader Joe’s)
Dill
I recommend a longer cooking time, I did mine about 30 minutes. But I liked my veggies crunchy! Maybe they could use a little less lemon, but the artichokes already have a pickled flavor from being in the can and I think that's what the previous commenter was tasting...
Thank you for posting your recipe!
John G
I really enjoyed these! Thanks for the recipe.
maria
They were not very good and the lemon from the lemon juice was over powering! So sour, couldn't eat and had to throw them away.
Fox Valley Foodie
I am sorry you did not enjoy the recipe. Your comment did prompt me to retest the recipe to make sure the ingredients were listed properly, and I can confirm they are. They are meant to have a bright tangy flavor, but I am not sure what caused your's to be so overwhelmingly sour.
Nate
Did you use marinated artichokes? I think that's what happened.
Fox Valley Foodie
Nate may be right. That would make sense.
Ben Myhre
You ate them all for supper and I don't blame you. These look pretty darn good.
Matt - The Bluenosers
I love artichokes, these look tasty!
Fox Valley Foodie
Me too! I can't get enough of them!