Brooke's baked artichoke hearts is an easy recipe that is perfect for dinner during the holidays.  Reap all the great health benefits by baking this Italian side dish in the oven.  It's made with artichoke hearts, Parmesan, garlic, lemon, olive oil, bread crumbs and spices.  You won't want to miss out on this addictive family favorite.

Prep Time: 40 minutes
plate of baked artichoke hearts with two forks
Christmas, Thanksgiving, Veggie Side Dishes

Brooke’s Baked Artichoke Hearts

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This recipe was originally published on November 9, 2017.

This baked artichoke casserole has been a family favorite for over a decade.  My girls love to see it on the menu for either Thanksgiving or Christmas.  Trust me, it’s. that. good.

plate of baked artichoke hearts

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Are artichoke hearts healthy for you?

Artichoke hearts are high in vitamins C and K, magnesium, and potassium.  They are rich in antioxidants and high in fiber.  If you are using canned or jarred artichokes, you’ll want to check the sodium content.

What ingredients are in baked artichoke hearts?

  • Artichokes: marinated in a jar
  • Hard cheeses: Parmesan, Romano, Asiago
  • Dried spices: rosemary, marjoram, thyme, savory, salt, and black pepper
  • Breadcrumbs: use French bread to make your own breadcrumbs
  • Dressing: olive oil, garlic, lemon juice, and zest

person holding a plate of baked artichoke hearts

How many calories are in baked artichoke hearts?

To figure out the calories for one serving, we divided this casserole into 8 portions.  Based on this information, one serving size is 225 calories and has 5.7g of carbohydrates.  For more nutritional information, scroll to the bottom of our recipe card.

Why are artichokes called that?

Fresh artichokes have purple leaves and the fuzzy bristly thistle choke inside them.  You’ll want to remove these. 

The choke is in the center at the base of the artichoke.  Just scrap out the choke with a metal spoon and discard.  The choke sort of looks like white fiber, and since it isn’t edible, you will definitely choke on it, thus the name.

serving of baked artichoke hearts with forks

How do you cut canned artichoke hearts?

This recipe calls for marinated artichoke hearts, so the artichoke hearts aren’t whole, but quartered.  If you want to use whole canned artichoke hearts, they will be whole. 

To cut a whole canned artichoke, start by cutting it lengthwise, then cut in half to make quarters.  For this recipe, cut the quarters in half again to make bite-sized pieces.

What can I do with a jar of artichoke hearts?

For years, I have enjoyed eating marinated artichoke hearts.  They taste amazing in this casserole, but here are some other suggestions.

  • Spinach Dip: chop them up and stir them in.
  • Pizza: a great topping idea.
  • Baked Fish: browned butter, capers, and artichoke hearts poured over baked fish.

side view of a person holding a spoonful of baked artichoke hearts

Can I make baked artichoke hearts ahead of time?

I encourage you to do most of the prep work ahead of time, so you can assemble this in a flash on Thanksgiving or Christmas. 

The day or two before the big event, recruit a kitchen helper, and assign her a specific job like grating cheese, zesting and juicing lemons, and making breadcrumbs.  Not only will this make your job easier, it will make cooking for the holidays more fun. 

How do you store baked artichoke hearts?

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.  I doubt that it will last that long.  The leftovers taste fantastic, so they will probably be gone the next day, if you don’t have someone raiding your fridge during the night.

How to Make Brooke’s Baked Artichoke Hearts

Gather all the ingredients for the casserole.  Make the breadcrumbs, grate the cheeses, measure out the spices, chop the fresh parsley, and drain the marinated artichoke hearts.

ingredients for baked artichoke hearts

Round up the ingredients for the dressing.  Start the prep work by mincing the garlic, zesting and juicing a lemon, and measuring the olive oil.

dressing ingredients for baked artichoke hearts

Combine the breadcrumbs, the three cheeses (Parmesan, Romano, and Asiago), and the freshly chopped parsley.

breadcrumbs, cheese, and spices in a bowl

Place the spices (rosemary, marjoram, thyme, savory, salt, and black pepper) in a marble bowl, called a mortar.

pouring dried spices into a mortar and pestle

Using a pestle, grind the spices smaller, especially the rosemary and the thyme. 

grinding dried spices with a mortar and pestle

Add the dried spices to the bowl of breadcrumbs, cheese, and parsley.

adding ground spices to bowl of breadcrumbs

Mix the breadcrumbs, cheese, and spices with a large wooden spoon.

stirring together the breadcrumb topping

Preheat the oven to 325 F.  Prepare the baking dish by brushing olive oil on it.

greasing a glass casserole dish

Place the marinated artichoke hearts in the bottom of the baking dish.

layering the artichoke hearts in a glass casserole dish

Sprinkle the breadcrumb mixture on top of the marinated artichoke hearts.  Press the mixture down so it gets into all the little cracks.

artichoke hearts in casserole dish with breadcrumb topping

Whisk together the dressing ingredients (olive oil, lemon juice, lemon zest, and minced garlic) in a small bowl.

person whisking the olive oil dressing

Pour the dressing all over the breadcrumb mixture and artichokes.  This will make the breadcrumbs taste amazing and will help enhance the color when baked.

person pouring the olive oil dressing on the baked artichoke hearts

Cover your baking dish tightly with foil and then bake in a 325 F oven for 30 minutes.

baked artichoke hearts after 30 minutes of baking

Turn up the heat to 375 F.  Uncover the baking dish and let the casserole bake until it’s a nice golden brown color.  This should take roughly 20 more minutes. 

Garnish with the reserved lemon zest, a sprinkle of lemon zest, and a sprig of parsley.  Serve while still warm, making sure to scoop it out carefully so each guest gets some of the delicious crunchy topping.

baked artichoke hearts in a casserole dish

Pro Tips for Making Baked Artichoke Hearts

  • Like leftovers?  This tastes amazing the next day, so make sure to save some leftovers.
  • Don’t double the oil in the dressing, it will make the dish too oily.
  • Looking for the best results?  Make the casserole an inch thick.
  • Use homemade bread crumbs of different sizes.  They’re easy to make using a blender or food processor.
  • Want to make this a main course dish?  Add cooked cubed chicken.

person holding a spoonful of baked artichoke hearts

Our Go-To Kitchen Tools for Artichoke Casserole

Looking for other holiday-worthy vegetable side dishes?

holding a spoonful of roasted sweet potatoes spoonful of green beans with bacon and mushrooms plate of corn casserole with two forks

The pleasure of a 5 star review for this baked artichoke casserole would be greatly appreciate.

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plate of baked artichoke hearts with two forks

Brooke’s Baked Artichoke Hearts


  • Author: Brooke
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

Brooke’s baked artichoke hearts is an easy recipe that is perfect for dinner during the holidays.  Reap all the great health benefits by baking this Italian side dish in the oven.  It’s made with artichoke hearts, Parmesan, garlic, lemon, olive oil, bread crumbs and spices.  You won’t want to miss out on this addictive family favorite.


Scale

Ingredients

For the Casserole

  • 1 1/2 cups coarse breadcrumbs (57g)
  • 1/4 cup fresh parsley, chopped (10g)
  • 1/3 cup Parmesan cheese, freshly grated (reserve some for garnish; 17g)
  • 1/4 cup Romano cheese, freshly grated (17g)
  • 1/4 cup Asiago cheese, freshly grated (17g)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon ground savory
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 36 ounces marinated artichoke hearts, drained and roughly chopped (611g)

For the Dressing & Garnish

  • 2/3 cup olive oil (155 ml)
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons; 60 ml)
  • 2 teaspoons lemon zest (reserve half for garnish)
  • 1 tablespoon garlic, minced
  • 1 fresh parsley sprig (for garnish)

Instructions

  1. Make the breadcrumbs. Tear the crusts off of some white bread, rip the bread into chunks, and chop them smaller in a blender or food processor.  Have a variety of sizes of crumbs, but keep them fairly coarse.
  2. Grind the spices.  Crush the six spices with a mortar and pestle until the rosemary and thyme are smaller.
  3. Mix up the topping.  Add the chopped parsley, the grated cheeses, and the ground spices to the breadcrumbs and mix well.
  4. Assemble the casserole.  Lightly oil a glass baking dish.  Drain and coarsely chop the marinated artichokes, then spread them in a single layer in the dish.  Pour the breadcrumb mixture over the top, and press it into the cracks with your hand.
  5. Make the dressing.  Whisk together the olive oil, lemon juice, garlic, and half of the lemon zest.  Reserve the rest of the lemon zest for garnish.  Pour the dressing evenly over the breadcrumbs and artichokes.
  6. Bake the casserole.  Cover the dish with aluminum foil.  Bake for 30 minutes at 325 F, then uncover it and bake for another 20 minutes at 375 F.  The breadcrumbs should be golden brown.
  7. Garnish and serve.  Sprinkle the reserved lemon zest, a sprinkle of freshly grated parmesan, and a sprig of parsley on top of the casserole.  Serve warm.

Notes

  • Make this recipe perfectly the first time.  Just scroll up to see our step-by-step photo instructions and read our pro tips for this recipe.
  • The pleasure of a 5-star review for these baked artichoke hearts would be greatly appreciated.
  • 👩🏻‍🍳 Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: artichoke heart recipes, baked artichoke hearts

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4 thoughts on “Brooke’s Baked Artichoke Hearts

  1. I can taste the garlic and cheese. 🧄🧀 I really like the crunchy breadcrumbs on top of the casserole, and the vinegary marinated artichokes. 🍞 This is so delicious that I like to eat it every year at Thanksgiving! 😋

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