• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Appetizers » Canned Artichoke Hearts with Parmesan Breadcrumb Topping

Canned Artichoke Hearts with Parmesan Breadcrumb Topping

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 6, 2018
4.80 from 926 votes


Last Updated July 19, 2019 | 76 Comments

This post may contain affiliate links. Read my disclosure policy.

176.6K shares
jump to recipe

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

LOOKING FOR SOMETHING SPECIFIC? CLICK HERE TO SEARCH BY INGREDIENT

REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!

If you try a recipe, please share it using the hashtag #theforkedspoon or by tagging @theforkedspoon.

A close up of an artichoke heart dish

Canned Artichoke Hearts with Parmesan Bread Crumb Topping

4.80 from 926 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica 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 mins
Cook Time 20 mins
Total Time 40 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
  • 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 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.

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.)

Keyword baked artichoke hearts, Canned artichoke hearts recipe
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

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

176.6K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Kristy says

    March 16, 2023 at 3:42 am

    Can I use frozen artichoke hearts?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      March 16, 2023 at 7:13 am

      no, it will turn too mushy 🙂

      Reply
  2. Janet Martin says

    January 28, 2023 at 6:59 pm

    This was dry…not great.

    Reply
    • Jenny says

      January 29, 2023 at 5:12 pm

      I noticed that the video clip showed adding lemon juice to the butter, garlic mixture. But the recipe instructions did not perhaps that’s why it was dry. Mine was not.

      Reply
      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        January 30, 2023 at 7:13 am

        See the second line of instructions in the recipe card:

        ”
        Squeeze the juice of one lemon over the artichoke hearts.
        ”

        🙂

    • Dana says

      March 5, 2023 at 8:39 am

      4 stars
      Mine was dry too. I enjoyed the taste but am glad I didn’t take it to a gathering. I’m thinking of making this as it as a side dish and placing the artichokes & stuffing on top of a bed of creamed spinach.

      Reply
  3. k8reed says

    November 24, 2022 at 9:27 am

    5 stars
    Thank you a bunch for this post!! Big hit!

    Reply
  4. Barbara says

    October 23, 2022 at 11:39 am

    5 stars
    I only had one can of artichokes in my pantry. However I made it anyway.(used less ingredients) I did use all of the cheese though. I served this with baked pork chops.Didn’t need potatoes.😉

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 24, 2022 at 7:37 am

      Thank you for the 5 star rating, Barbara 🙂

      Reply
  5. Mary says

    October 6, 2022 at 10:52 am

    Can this be reheated? Hiw?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 7, 2022 at 7:02 am

      While I have never had to reheat this dish as it is usually gone before I know it, reheating in the microwave or oven should be fine 🙂

      Reply
  6. Kate says

    August 2, 2022 at 8:11 am

    5 stars
    Thanks for the great recipe! I used anchovy paste (which the internet said 1/2 tsp = 1 filet) and it turned out well. We actually made spaghetti with butter, salt, and pepper and placed the artichokes on top. We will definitely be making it again!

    Reply
  7. Chris S says

    July 17, 2022 at 1:03 am

    Could you use anchovy paste instead?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 17, 2022 at 8:11 am

      I haven’t tried anchovy paste as a substitute, so I cant recommend it.

      Reply
  8. Marty says

    May 15, 2022 at 7:14 am

    Jessica, is this used for cocktails or a side dish for a dinner? And if it is used for cocktails do you put forks next to it or toothpicks? Thanks for answering

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      May 15, 2022 at 9:32 am

      It can be served for cocktails or as a side dish 🙂

      For cocktails, forks or toothpicks will work fine.

      Reply
  9. Rose says

    April 13, 2022 at 8:39 pm

    This sounds delicious. I would like to make it for a party and wanted to know if it could be made the day before and to do the last step of baking in oven the day of party?
    Thanks

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 14, 2022 at 2:22 am

      That should work fine 🙂

      Reply
      • Rose says

        April 14, 2022 at 8:08 am

        Thanks for quick response 👍
        Can not wait to make it – with all the great reviews it sure to be delicious.

  10. Brenda Smith says

    April 9, 2022 at 7:16 pm

    5 stars
    Tastes great!

    Reply
  11. Mariah Milano says

    March 3, 2022 at 8:13 am

    5 stars
    Awesome recipe! I made it and we loved it so much I plan to make on my YouTube channel! I’ll make sure to credit you too of course!

    Reply
  12. Maddy says

    January 27, 2022 at 3:42 pm

    5 stars
    Delicious 😋 wish I had more cans at home to make a larger batch! 💓

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 28, 2022 at 7:00 am

      Thank you for the delicious feedback and rating Maddy 🙂

      Reply
  13. Mary Jo says

    December 27, 2021 at 12:50 am

    5 stars
    This was fantastic, really tasty. I only used one can of artichoke hearts and adjusted the ingredients accordingly. I didn’t measure anything so I don’t think I followed the exact recipe. I used tarragon flakes instead of parsley.

    Only thing, the ads constantly popping up on the screen made it hard to read the recipe.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 27, 2021 at 7:08 am

      Thanks for the fantastic feedback and rating Mary Joe 🙂

      Reply
    • Karen says

      February 3, 2023 at 5:20 pm

      5 stars
      I agree. All the ads are super annoying on every recipe on Pinterest.

      Reply
  14. Lucille says

    October 27, 2021 at 7:08 pm

    Since I have marinated artichokes in my pantry, do you think that would work in this recipe? Would I have to make any adjustments?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 27, 2021 at 7:12 pm

      Marinated artichokes should work fine, they may potentially be a bit oilier and saltier.

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A large white bowl filled with creamy potato salad and garnished with chopped parsley. Easy Creamy Potato Salad Recipe
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure