Canned artichoke hearts with Parmesan breadcrumbs are a crispy, savory, and easy-to-make appetizer or side dish. With buttery garlic, Parmesan, and golden breadcrumbs, this recipe turns simple canned artichokes into a delicious, crowd-pleasing dish.
Why You’ll Love This Recipe
- Quick & easy – Ready in just 20 minutes.
- Crispy & flavorful – Parmesan, garlic, and herbs make these irresistible.
- Budget-friendly – Uses affordable canned artichokes with pantry staples.
- Versatile – Serve as an appetizer, side dish, or pasta topping.
- Pairs well with dips – Enjoy with aioli, marinara, or lemon butter sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Canned artichoke hearts (drained and quartered)
- Olive oil or melted butter
- Garlic, minced
- Panko breadcrumbs (or regular breadcrumbs)
- Parmesan cheese, grated
- Lemon zest
- Italian seasoning
- Salt & black pepper
- Red pepper flakes (optional, for spice)
Optional Garnishes:
- Fresh parsley
- Extra Parmesan
- Lemon wedges
Directions
Step 1: Preheat the Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper or grease lightly.
Step 2: Prepare the Artichokes
- Drain and pat dry the canned artichoke hearts.
- Toss with olive oil, garlic, salt, and pepper in a large bowl.
Step 3: Make the Parmesan Breadcrumbs
- In a separate bowl, mix panko breadcrumbs, Parmesan, lemon zest, and Italian seasoning.
- Coat each artichoke quarter in the breadcrumb mixture, pressing lightly.
Step 4: Bake the Artichokes
- Arrange artichokes in a single layer on the baking sheet.
- Bake for 15-20 minutes, flipping halfway, until golden brown and crispy.
Step 5: Serve & Enjoy
- Garnish with fresh parsley, extra Parmesan, and lemon wedges.
- Serve warm with your favorite dipping sauce!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Air Fryer Version – Cook at 375°F for 12-15 minutes, shaking halfway.
- Extra Crispy – Broil for 1-2 minutes at the end.
- Spicy Kick – Add red pepper flakes or cayenne.
- Garlic Butter Flavor – Drizzle with melted garlic butter before serving.
- Cheesy Twist – Mix in mozzarella or Gruyère cheese.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven for 10 minutes or air fryer for 5 minutes.
- Freezing: Not recommended, as they may become soggy.
FAQs
Can I use marinated artichokes?
Yes! Rinse and pat dry before using to avoid excess oil.
What’s the best dip for these artichokes?
Try garlic aioli, marinara, ranch, or lemon butter sauce.
Can I make this gluten-free?
Yes! Use gluten-free breadcrumbs.
Do I need to flip them while baking?
Yes! Flipping ensures even crispiness.
Can I use fresh artichokes?
Yes! Steam or boil fresh artichokes before using.
What main dishes pair well with this recipe?
Serve with grilled chicken, pasta, seafood, or steak.
Can I use a different cheese?
Yes! Pecorino Romano, Asiago, or Parmesan blend work well.
Can I make these ahead of time?
Yes! Assemble in advance, then bake when ready.
How do I prevent sogginess?
Pat dry the artichokes before coating them with breadcrumbs.
Are baked artichoke hearts healthy?
Yes! They are high in fiber and antioxidants, making them a nutritious choice.
Conclusion
Canned artichoke hearts with Parmesan breadcrumbs are a crispy, cheesy, and flavor-packed dish that’s perfect for any occasion. Whether you serve them as a snack, appetizer, or side dish, they’ll impress everyone at the table. Try them today and enjoy a crispy, garlicky bite!
Print
Canned Artichoke Hearts with Parmesan Breadcrumbs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Appetizer, Side Dish
- Method: Baked or Air-Fried
- Cuisine: Mediterranean, Italian
Description
These crispy baked (or air-fried) artichoke hearts are coated in a garlic-Parmesan breadcrumb mixture, making them golden, crunchy, and bursting with flavor. They’re perfect as an appetizer, side dish, or salad topping—and they come together in just 30 minutes!
Ingredients
- 1 can (14 oz) artichoke hearts (drained, patted dry, and halved if large)
- 2 tbsp olive oil
- 1/2 cup Panko breadcrumbs (or regular breadcrumbs for a finer texture)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, adds depth and color)
- 1 tbsp chopped fresh parsley (for garnish)
- Lemon wedges for serving
Optional Dipping Sauce:
- 1/2 cup mayonnaise or Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
Instructions
Step 1: Prep the Artichokes
- Preheat oven to 400°F (200°C) or set your air fryer to 375°F (190°C).
- Drain and pat dry the artichoke hearts to remove excess moisture.
- Toss them with olive oil in a mixing bowl.
Step 2: Make the Parmesan Breadcrumb Coating
- In a separate bowl, mix together breadcrumbs, Parmesan, garlic, salt, pepper, and paprika.
- Coat the artichokes in the breadcrumb mixture, pressing gently so the coating sticks.
Step 3: Bake or Air Fry
Oven Method:
- Arrange the coated artichoke hearts in a single layer on a lined baking sheet.
- Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
Air Fryer Method:
- Place the artichokes in a single layer in the air fryer basket.
- Air fry for 12-15 minutes, shaking the basket halfway through, until crispy.
Step 4: Serve & Enjoy
- Sprinkle with fresh parsley and serve hot with lemon wedges.
- (Optional) Mix the ingredients for the dipping sauce and serve on the side.
Serving Suggestions
- As an appetizer: Serve with marinara, garlic aioli, or honey mustard.
- On a salad: Add crispy artichokes to a Caesar or Mediterranean salad.
- With pasta: Toss with buttery lemon pasta for a crispy topping.
Notes
- Want them cheesier? Add extra Parmesan before baking.
- Gluten-free? Use gluten-free Panko or crushed almonds.
- Extra crunch? Double-coat the artichokes by dipping them in whisked egg before rolling in breadcrumbs.