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Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy 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.
Table of Contents
Key Ingredients
- Canned artichoke hearts
- Butter (or olive oil)
- Italian-style breadcrumbs
- Fresh lemon juice
- Garlic
- Anchovy fillets (optional)
- Parsley
- 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 covering them with a cheesy breadcrumb topping would be too much. At least, in my opinion.
Love Artichokes? Check out these artichoke recipes,
- Mediterranean Baked Fish
- Chicken and Rice Soup with Kale and Artichoke Hearts
- Spinach and Artichoke Chicken
- Broccoli Frittata
- Lemon Chicken Soup
- Mediterranean Chicken Wraps
- Chopped Mediterranean Salad
Canned Artichoke Hearts Recipe
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this tonight 🙂 Just did a half an order, with one layer of breadcrumbs since it was just me eating it, it smelled SO good it my oven/house I couldn’t wait to pull it out…I opted out of the anchovies just because I didn’t have them, but I will tomorrow thank you so much for the Recipe!!! For some reason it wouldn’t let me click how many stars but I wanted to give it 5!
This recipe is good. It turned out to be a good appetizer at my mothers birthday party
I was curious about the nutritional values listed at the end of the recipe. If artichokes are rich in fiber, why isn’t there any listed? Any thoughts? Is it an oversight?
The recipe sounds wonderful and I can’t wait to try it. 🙂
Hi Cindy,
Good question! I think the algorithm that produces the Nutriential Values from a third party server is not pulling correct Fiber information for Artichokes.
So absolutely delicious! Probably the best recipe ever… thank you!!
excellent, I tried with the anchovies and no one really knew what the taste was just that they liked it. The cheese and Italian bread crumbs makes anything good. I use jarred artichokes in water I find at Aldi’s and it worked fabulous.
I’m going to try this with frozen artichoke hearts to avoid the high sodium level of canned artichoke hearts.
Hi, question for you. It looks like the artichokes are layered. Do you put the bread crumb mixture on each layer separately. Can’t wait to try this!
Hi Linda,
Great Question! Yes, I put a small amount of bread crumb mixture on each layer.
So Yummy. TY
The recipe calls for 1 lemon, which is used in the beginning poured over the artichokes in the pan. I’m confused about the lemon used when cooking the garlic, is there another lemon needed? How much lemon juice is added to the mixture? Is 1 lemon cut in half considered 1 or 2? When not using anchovies how do you cook the butter & garlic?
Sorry I have so many questions, but I really want to make this & I don’t want to mess it up.
Thanks!
Hi Mary,
After arranging the Artichokes per step 2, one Squeezes the juice of one whole single lemon in the recipe over the artichoke hearts. If you are not going to use anchovies, try browning the garlic per step 4.
I hope that helps – enjoy!
So what exactly do you serve with this? Or do you just eat it with a fork?
This is meant to be served however you want it. As an appetizer, or as a side to a main – an example being with chicken.