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Home ยป Recipe Index ยป Appetizer and Snack Recipes

Canned Artichoke Hearts with Parmesan Breadcrumb Topping

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
September 6, 2018
4.82 from 1167 votes


Last Updated July 19, 2019 | 104 Comments

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Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy Parmesan Breadcrumb Topping.

Canned Artichoke Hearts with Parmesan Breadcrumb Topping

I have a deep deep love for all things artichokes. Whole artichokes, roasted artichokes, steamed artichokes, and of course, artichoke hearts. Now, if you’ve ever eaten a whole artichoke then you also know that the heart of an artichoke requires peeling away the many thorny (edible) layers and scooping out the fuzzy “choke” layer before finally getting to the prized heart center.

While I will never turn down the opportunity to enjoy a whole artichoke, I am equally thankful for the convenience of canned artichoke hearts. I mean, can you imagine how many artichokes or how hard it would be to gather enough artichoke hearts to make this recipe.

So many.

So, thank you amazingly delicious canned artichoke hearts for making my life a little easier.

Ingredients in Canned Artichoke Hearts with Parmesan Breadcrumb Topping

  • Canned artichoke hearts
  • Butter (or olive oil)
  • Italian style breadcrumbs
  • Fresh lemon juice
  • Garlic
  • Anchovy fillets (optional)
  • Parsley
  • Parmesan cheese

Tart pan filled with halved artichoke hearts

So anyway, let’s chat about this recipe for a quick sec. Inspired by this recipe for Stuffed Artichoke Hearts by Erin from Platings and Pairings, I practically fell from my chair when I saw it.

It had to be made.

Usually, I never follow recipes exactly; there are simply too many distracting additions or substitutions to follow rules. However, I can honestly say that this is one exception (more or less). Artichokes are, in my opinion, delicious eaten plain, so I didn’t want to overwhelm them with too much stuff.

Canned artichoke hearts blanketed by toasted, cheesy garlic breadcrumbs and hints of fresh herbs. Seriously, who wants to mess that up?

As the recipe creator mentions in her post- there are anchovies- but don’t let that scare you away! You really can’t taste them. And just because I may be a bit biased about anchovies (I love them), I served this on new year’s eve with family friends and they loved it! If you’re unsure, leave them out. No biggie.

Mixture of parmesan cheese, Italian bread crumbs, parsley, and anchovies

Health benefits of eating canned artichoke hearts

  • Canned artichoke hearts contain loads of fiber. In fact, one medium artichoke provides 10.3 g of fiber or 41 percent of the recommended daily value.
  • Packed with antioxidants
  • Loaded with Vitamin C and K.
  • Just 130 calories in one 15-ounce can of drained artichokes.

Important things to note about canned artichoke hearts

Canned artichokes are not a low-sodium food. As such, I wouldn’t recommend sitting down and eating three cans of artichoke hearts in one sitting. The better choice? Steam a whole artichoke heart and eat the meat off the leaves, dig out the fuzzy “choke” layer, and enjoy the prized heart.

Not sure how to cook and eat a whole artichoke? Learn how here.

For recipes that call for loads of artichoke hearts, such as this, it makes the most sense (as discussed above) to use canned artichokes. To save on calories and sodium, make sure to use canned artichoke hearts in water, not jarred artichoke hearts in oil.

Yes, the jarred and marinated artichoke hearts taste wonderful, but to cover those in a cheesy breadcrumb topping would be too much. At least, in my opinion.

Love Artichokes? Check out these artichoke recipes,

  • Mediterranean Baked Fish with Artichokes and Olives
  • Chicken and Rice Soup with Kale and Artichoke Hearts
  • Spinach and Artichoke Chicken
  • Broccoli, Spinach and Artichoke Frittata
  • Greek Lemon and Chicken Soup with Couscous and Artichokes
  • Easy Mediterranean Chicken Wraps with Hummus
  • Easy Chopped Mediterranean Salad

parmesan cheese and bread crumb covered artichoke hearts

RECIPE CARD

A close up of an artichoke heart dish

Canned Artichoke Hearts Recipe with Parmesan Bread Crumb Topping

4.82 from 1167 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy Parmesan Bread Crumb Topping.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
Servings 8 servings
Calories 136 kcal

Ingredients
 
 

  • 3 (15 oz) cans artichoke hearts in water - drained and halved
  • 1 lemon - juiced and divided
  • 2 tablespoon butter - or olive oil
  • 5 cloved garlic - minced
  • 6 anchovy fillets - (optional)
  • ⅔ cup Italian style bread crumbs
  • ¼ cup flat leaf parsley - chopped
  • ½ cup Parmesan - fresh, shreaded
  • Freshly grated black pepper
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 400 degrees F.
  • Drain artichoke hearts well, squeezing them of any excess water. Arrange the artichokes, cut side up, in a baking dish (the tart pan was perfect).
  • Squeeze half of the juice of one lemon over the artichoke hearts.
  • Meanwhile, in a medium size skillet melt the butter over medium-high heat. Add the anchovies and garlic, breaking up the anchovy fillets with a spoon. Add second part of lemon juice. Continue to cook until anchovies have dissolved in the butter.
  • Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
  • Remove from heat and stir in parsley, Parmesan cheese, and fresh pepper. Carefully pour the breadcrumb mixture over the artichoke hearts and bake at 400 degrees for 15-20 minutes.
  • Best served warm.

Video

Jessica's Notes

Recipe inspired by Plating and Pairings.

Nutritional Information

Calories: 136kcal | Carbohydrates: 15g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 852mg | Potassium: 78mg | Fiber: 3g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

(originally posted on January 19, 2016)

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

210.2K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Roxanne says

    October 1, 2024 at 5:06 am

    I am definitely going to make this dish! I love artichokes! What should I serve it with?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 1, 2024 at 7:17 am

      I love this with my Mahi Mahi recipe ๐Ÿ™‚

      Reply
  2. Jocelyne Apter says

    June 3, 2024 at 6:31 pm

    Hi Jessica, the bread crumbs should be seasoned or plain breadcrumbs?
    Thanks so much for this delicious recipe

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      June 3, 2024 at 6:55 pm

      Italian breadcrumbs ๐Ÿ™‚

      Reply
  3. Kelly Twiggs says

    April 20, 2024 at 2:36 pm

    5 stars
    If I wanted to substitute with anchovy paste, how much would you suggest?

    Reply
  4. Sandy says

    April 19, 2024 at 12:43 pm

    5 stars
    Frozen artichoke hearts work great. No added sodium. I just thaw them in a colander and pat dry. If you’re in a hurry, they can be heated up in the microwave. The ones I get can be heated right in the bag they come in.

    Reply
  5. Pam says

    March 30, 2024 at 4:32 pm

    5 stars
    Easy to make and tastes delicious!

    Reply
  6. Bonnie says

    March 27, 2024 at 10:36 pm

    Is the nutritional information for the whole dish?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 28, 2024 at 7:32 am

      The nutritioal information is estimated for one serving ๐Ÿ™‚

      Reply
  7. Debi S says

    March 3, 2024 at 7:37 am

    I have lovely large artichokes in a jar (Costco find), Can I follow this recipe with them?

    Reply
    • Joebolt says

      February 27, 2025 at 7:19 pm

      5 stars
      Yes you can thatโ€™s what I use excellent recipe

      Reply
  8. Susi says

    December 26, 2023 at 11:12 am

    5 stars
    It was very good, but I think I will
    Use a different cheese next time. The parm didnโ€™t melt well.

    Reply
    • Sandy says

      April 19, 2024 at 1:10 pm

      Parmesan isn’t a melting cheese. It is a necessary flavor ingredient in stuffed artichokes. This is kind of a deconstructed stuffed artichoke. Keep the parm, but if you want a melting cheese, add some fresh or shredded mozzarella over the top. That way you get the gooey cheese, plus the flavor of the parmesan.

      Reply
    • NickiM says

      February 15, 2025 at 6:12 pm

      5 stars
      I use a bar parm and grate it, the already shredded cheeses donโ€™t melt well, it has to do with the pre-shred packaging. If I am using any cheese I need to melt itโ€™s always a bar I shred myself just for that reason.

      Reply
      • NickiM says

        February 15, 2025 at 6:15 pm

        Pre shred packaging, as in itโ€™s pretty dried out

      • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

        February 16, 2025 at 8:16 am

        Yes, pre-shredded does not work as well as fresh does for this recipe due to the lower moisture ๐Ÿ™‚

      • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

        February 16, 2025 at 8:15 am

        Yes, fresh Parmesan cheese that you grate yourself does melt in the oven, though it melts differently compared to softer, more moisture-rich cheeses. Parmesan has a lower moisture content and a harder texture, so when it melts, it doesn’t become as fluid or gooey. Instead, it tends to soften and can become slightly crispy, making it excellent for topping casseroles, pizzas, and baked pasta dishes where a slightly golden and crusty cheese layer is desirable.

  9. Dawn says

    December 10, 2023 at 2:01 pm

    Looks great! In the video it shows lemon juice being added to the garlic, anchovy, butter but I donโ€™t see that step in the written recipe. How much lemon juice went in the butter mixture?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      December 11, 2023 at 7:04 am

      Please see the recipe card above – half of one lemon ๐Ÿ™‚

      Reply
  10. Mary Ellen Sippel says

    December 4, 2023 at 5:27 pm

    5 stars
    I used gluten free bread crumbs because that was all I had. I also had some sour cream that needed to be used. I exchanged sour cream for the butter in the recipe. Worked great!

    Reply
  11. Deborah says

    October 25, 2023 at 10:52 pm

    5 stars
    I love artichokes and will make this soon. Want to try the other recipes too!

    Reply
  12. Kathy says

    September 4, 2023 at 7:42 am

    Can you make this ahead?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      September 4, 2023 at 9:34 am

      That should be fine ๐Ÿ™‚

      Reply
  13. Eileen says

    August 20, 2023 at 4:49 am

    5 stars
    Adore Artichokes !

    Reply
  14. Virginia says

    July 23, 2023 at 10:08 am

    5 stars
    Sounds delicious! Will be sure to make it as both my husband and myself love artichokes!

    Reply
  15. Cat says

    April 25, 2023 at 10:04 am

    5 stars
    I used frozen artichokes successfully by thawing them in a sieve in the refrigerator for 3 days! They were perfect.

    Reply
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Recipe Rating




4.82 from 1167 votes (1,128 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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