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.
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
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.
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
RECIPE CARD
Canned Artichoke Hearts with Parmesan Bread Crumb Topping
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
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
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
(originally posted on January 19, 2016)
Betty says
I love making this dish for a crowd, and I also pour olive oil on top with the lemon juice and it adds moisture, before I put the bread crumb mixture on top, always a big hit!
Jessica Randhawa says
Thanks for the lovely feedback Betty 🙂
Laurie says
What do u serve this qith?
Jessica Randhawa says
When served as an appetizer, I generally serve this alongside a moist dip like my buffalo chicken dip. If served as a side dish, it goes great with my Greek Chicken 🙂
Robert says
Looks like a great recipe. Just a question. How can the fiber count be 0? Artichoke hearts are full of fiber.
Jessica Randhawa says
Thanks for catching that Robert. The API that calculates the nutritional values did not like the “3 cans”, so I had it recalculate with 45oz instead and it is now showing the fiber correctly 🙂
Marcello says
I thought we Romans were the only one good with Artichokes, well I made a fool out of us.
Kathie says
I’ve made this dish a few times, but with a few changes: no anchovies and replaced the breadcrumbs with ground almonds. Absolutely delish! I also left a good amount of the water from the can on the artichokes, so not dry at all.
Clare says
The saltiness of the canned artichokes way overpowered the flavor of the topping, needed more topping. Or they needed to be rinsed.
Tony says
Wish I had read the reviews first. This was dry as toast. Was hoping for something creamier. Might try again but only after a few tweaks.
Sheila White says
My new favorite artichoke recipe….so freaking yummy
Jessica Randhawa says
Thanks, Sheila, I am glad you found it so freaking yummy 😀
Sandi says
Recipe looks yummy. Do you think you would get the same result using frozen artichoke hearts?
Jessica Randhawa says
Great question Sandy, I don’t think you would get the same results with frozen artichoke hearts, but I honestly have not tried that substitution before 🙂
Miller says
We loved this dish! It was gone real fast at Thanksgiving!
Nancy says
PS – I love that your recipes are scalable!
Jessica Randhawa says
I love that new feature as well 😀
Nancy says
When I made this the first time it was too dry and I see others had that experience as well. The next time I made it, I added a little heavy cream before the topping. That worked well. Sorry, I can never leave a recipe alone, so the next time I added a little browned Italian sausage and served it with a side of pasta. That was the best of all! I also liked one reader’s comment about using hearts of palm and that’s also a terrific idea. I often use hearts of palm and artichoke hearts interchangeably. Thanks for this great recipe. Smells wonderful while cooking!
Jessica Randhawa says
Thanks for the kind feedback Nancy 🙂
Ami says
Thanks for the idea! About how much italian sausage did you use?
susannah says
Fantastic recipe. Definitely something different.
I made this for my dad who is trying to be mostly vegetarian but loves anchovies. I hate anchovies, but wanted to try them in a hidden way. This is a great COVID19 recipe by the way because it uses a bunch of pantry-friendly stuff (canned artichokes and anchovies).
My only nits are that I think the recipe video shows the lemon juice being sauteed with the bread crumbs but the recipes reads that it gets juiced over the artichokes. We squeezed it over the artichokes and my dad thought that made them too tart so next time I would juice the lemon over the artichokes but stick to half a lemon. We used a whole tin of TJ anchovies (so more like 5 fillets), but I found they didn’t break apart in the pan so well so I threw them in the nutribullet with the bread crumbs (I made my own bread crumbs) with fresh basil. We also only had 2 cans of artichokes but I had some leftover jarred hearts of palm, so we used those as well and they were great too.
Debi wyse says
I made this exactly as the recipe was. It seemed as though it was dry. I was thinking the cheese would have made it creamy. Next time I may add some cream cheese to give a creamy texture
E.A. says
Hi Jessica, hoping to make this tomorrow (I’ve had it pinned for ages, looks so delicious, and finally taking time with this quarantine to cook through my Pinterest boards :), and was wondering whether you added some type of melty cheese on top for the photos that’s not listed in the recipe? It almost looks like there’s mozzarella in the center on top of the breadcrumbs. Thanks so much!
Jessica Randhawa says
Hi E.A., that melted cheese is simply the parmesan melted in the oven for 15-20 minutes per step #6 🙂
Enjoy
E.A. says
Awesome, thanks for the quick reply!
Jessica Randhawa says
My pleasure 🙂
Karen says
How funny, that is EXACTLY what I was wondering. It does look like a melted Mozarella. Is the parmesan shredded, not grated?
Jessica Randhawa says
Hi Karen,
Yes, it is more of a shred than a grate, as you can see in the picture of the ingredients in the bowl 🙂