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4.88 from 154 votes

Canned Artichoke Hearts with Parmesan Bread Crumb Topping

Grab a fork (or spoon) and dig into these Easy Oven-Baked Canned Artichoke Hearts with Crispy Parmesan Bread Crumb Topping.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 148kcal
Author: Jessica Randhawa


  • 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.


Calories: 148kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 513mg | Potassium: 76mg | Fiber: 0g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 10.5mg | Calcium: 106mg | Iron: 0.9mg
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