Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy Parmesan Breadcrumb Topping.Jump to Recipe
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, 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
- Anchovy fillets (optional)
- Parmesan cheese
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.
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.
Don’t forget to check out these other artichoke recipes
- Mediterranean Baked Fish with Artichokes and Olives
- Chicken and Rice Soup with Kale and Artichoke Hearts
- 30 Minute Spinach and Artichoke Chicken Skillet
- Broccoli, Spinach and Artichoke Frittata
- Greek Lemon and Chicken Soup with Couscous and Artichokes
- Easy Mediterranean Chicken Wraps with Hummus
- Easy Chopped Mediterranean Salad
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Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy Parmesan Bread Crumb Topping.
- 3 (15 oz) cans artichoke hearts in water drained and halved
- 1 lemon juiced
- 2 tbsp butter or olive oil
- 5 cloved garlic minced
- 6 anchovy fillets (optional)
- 2/3 cup Italian style bread crumbs
- 1/4 cup flat leaf parsley chopped
- 1/2 cup fresh grated Parmesan
- Freshly grated black pepper
- 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 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. 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.
Recipe inspired by Plating and Pairings.
(originally posted on January 19, 2016)