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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.
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
Canned Artichoke Hearts Recipe with Parmesan Bread Crumb Topping
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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(originally posted on January 19, 2016)
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!
Could you use anchovy paste instead?
I haven’t tried anchovy paste as a substitute, so I cant recommend it.
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
It can be served for cocktails or as a side dish ๐
For cocktails, forks or toothpicks will work fine.
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
That should work fine ๐
Thanks for quick response ๐
Can not wait to make it – with all the great reviews it sure to be delicious.
Tastes great!
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!
Delicious ๐ wish I had more cans at home to make a larger batch! ๐
Thank you for the delicious feedback and rating Maddy ๐
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.
Thanks for the fantastic feedback and rating Mary Joe ๐
I agree. All the ads are super annoying on every recipe on Pinterest.
Since I have marinated artichokes in my pantry, do you think that would work in this recipe? Would I have to make any adjustments?
Marinated artichokes should work fine, they may potentially be a bit oilier and saltier.
I love how the cheese, garlic, and anchovy flavors added to the artichokes