Description
Baked Artichoke Hearts with Seasoned Breadcrumbs
This dish is a perfect homage to classic stuffed artichokes but with a quick and easy twist! Inspired by traditional family recipes, these baked artichoke hearts are topped with a flavorful breadcrumb mixture of Parmesan, parsley, garlic, and a touch of white wine. Whether it’s a busy weeknight or a festive Thanksgiving dinner, this versatile side dish is sure to impress your guests. Easy to prepare, delicious to eat—this recipe will leave you with no leftovers!
3 (14 oz) cans of artichoke hearts, rinsed and drained
¼ cup olive oil
3 cloves garlic, minced
¼ tsp crushed red pepper flakes
Breadcrumb Mixture:
½ cup plain breadcrumbs
½ cup grated Parmesan
¼ cup minced parsley
1 tbsp fresh lemon juice
½ tsp kosher salt
¼ cup dry white wine
Directions:
1. Preheat oven to 375°F (190°C).
2. Mix garlic and olive oil. Spread half in a baking dish.
3. Add artichoke hearts, remaining garlic oil, and red pepper flakes.
4. Combine breadcrumb mixture and evenly top artichokes.
5. Bake for 15-20 mins until golden. Optionally broil for 45-60 secs for added crispiness.
Prep Time: 30 mins
Kcal: 251 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect baked artichoke hearts every time.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a small bowl, combine the ¼ cup olive oil and 3 cloves of minced garlic. Pour half of this mixture into the prepared baking dish, spreading it evenly across the bottom.
- Place the drained artichoke hearts in the dish in a single layer. Drizzle the remaining garlic oil over them and sprinkle with the ¼ tsp crushed red pepper flakes.
- In a separate bowl, make the breadcrumb topping. Mix together ½ cup plain breadcrumbs, ½ cup grated Parmesan, ¼ cup minced parsley, 1 tbsp fresh lemon juice, and ½ tsp kosher salt until well combined.
- Sprinkle the breadcrumb mixture evenly over the artichoke hearts, ensuring they are fully covered. Gently pour the ¼ cup of dry white wine around the edges of the dish (not directly over the topping to keep it crisp).
- Bake on the middle rack for 15-20 minutes, or until the topping is golden brown. For extra crispiness, broil for 45-60 seconds, watching carefully to prevent burning.
Serving Suggestions
This versatile dish pairs beautifully with a variety of mains. Serve it alongside roasted chicken, grilled fish like salmon, or a simple pasta aglio e olio. For a festive spread, it’s an elegant complement to a holiday turkey or prime rib. Garnish with extra fresh parsley and lemon wedges for a bright, fresh finish.
How-to Summary
This recipe transforms canned artichoke hearts into a gourmet side. The process involves coating the artichokes in a garlic-infused oil, topping them with a savory Parmesan-breadcrumb mix, and baking until golden and crisp. The white wine added to the dish steams during baking, keeping the artichokes tender while the topping browns perfectly.
Frequently Asked Questions
Can I use fresh or frozen artichoke hearts instead of canned?
Yes, you can. For fresh, steam hearts until tender before baking. For frozen, thaw and pat dry thoroughly to avoid excess moisture.
What can I substitute for the white wine?
You can use an equal amount of chicken or vegetable broth, or even just water with an extra teaspoon of lemon juice for acidity.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or toaster oven to restore crispiness; microwaving will make the topping soggy.
Can I make this dish ahead of time?
You can assemble the dish up to a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time if cooking straight from the fridge.
Is there a gluten-free alternative for the breadcrumbs?
Absolutely. Use an equal amount of gluten-free panko breadcrumbs or finely ground almond flour for a delicious, gluten-free topping.
Common Mistakes to Avoid
- Not Draining Artichokes Properly: Excess liquid from the cans will make the dish watery. Always rinse and drain well, even patting them dry with a paper towel.
- Overcrowding the Pan: Arrange artichokes in a single layer to ensure even cooking and crisping of the topping.
- Pouring Wine Over the Topping: This makes the breadcrumbs soggy. Always pour the liquid around the edges of the baking dish.
- Broiling Unattended: The topping can burn in seconds. Always watch closely during the broiling step.
Conclusion
This Baked Artichoke Hearts recipe is a foolproof way to create an impressive, flavorful side dish with minimal effort. By combining simple, quality ingredients and following the key steps, you achieve a perfect balance of tender artichokes and a savory, crisp crust. It’s a guaranteed crowd-pleaser that brings a touch of elegant comfort to any table.