Grandma’s Baked Artichoke Hearts is one of my favorite holiday side dishes. This is such an easy recipe and can even be made ahead of time. This is made with Parmesan cheese, bread crumbs and garlic powder and is a delicious addition to your Thanksgiving or Christmas dinner!
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My family has some recipes that are mainstays at certain holidays. Without them, it would simply not be the same. Do you have those kind of dishes? We can’t possibly be the only ones, right?
So naturally, I had to share one with you. A dish that is a few simple ingredients and quick and easy to throw together. This dish that is an absolute must at every Thanksgiving (and most other big eating holidays as well!). My Grandma Rose’s Baked Artichoke Hearts.
I don’t know the exact origin of this dish, but I suspect it was derived from her (amazing!) Stuffed Artichokes, which were a huge favorite of mine as a kid. From a very early age, I loved the novelty of taking those artichoke petals (Is it petals? Leaves? Why do I not know the correct terminology for this??) and scraping all the delicious artichoke and filling off off them with my teeth.
But the real reward was the perfectly tender and flavorful artichoke heart at the center of her stuffed artichokes. Once you got past that pesky choke, it was waiting there in all it’s meaty glory. Well-seasoned with cheese, bread crumbs and plenty of the kind of love you can only find in the very best of your Grandma’s cooking (On a side note, I got a little teary even typing that. I miss her so much!)
It’s been a pretty long time since I made those incredible Stuffed Artichokes. They’re a little labor intensive, and time is pretty limited in this season of our life. Someday I will make them and I will share them with you.
But today, I am so thrilled to share these Baked Artichoke Hearts. They have all the delicious flavor of Rosie’s beloved Stuffed Artichokes with a fraction of the work.
I like to throw them together prior to the event or holiday and bake them off in advance and then heat them prior to serving. Because make-ahead food options are never a bad thing when you’re feeding a crowd.
Speaking of feeding a crowd, this recipe is pretty adaptable for whatever amount of people you’ll be serving. The original recipe is one of those great family recipes that are done entirely by feel! I gave some basic measurements, but I strongly encourage you to do it to taste and to what feels right.
The bottom line is, be liberal with the cheese and breadcrumbs (and did I mention the cheese?!). Since this type of cheese is particularly salty, it’s used in place of salt. You don’t want to skimp on it!
Ok, your turn: what is the holiday side dish that your family can’t live without?
Other great holiday side dishes are:
Yields 6 servings
Grandma's Baked Artichoke Hearts is one of my favorite holiday side dishes. This is such an easy recipe and can even be made ahead of time. This is made with Parmesan cheese, bread crumbs and garlic powder and is a delicious addition to your Thanksgiving or Christmas dinner!
10 minPrep Time
40 minCook Time
50 minTotal Time
- 3 packages of frozen quartered artichoke hearts, thawed (the canned or jarred are too briny)
- 2/3 cup of seasoned bread crumbs, divided in half
- 1 cup of Romano or Parmesan cheese, divided in half
- 2 tsp. of garlic powder, divided in half (I'm told at one point Grandma used minced garlic, but it's my understanding this was long before my time. I only ever remember her using garlic powder).
- Olive oil (to drizzle)
- Preheat your oven to 350 degrees and grease an 8 x 8 baking pan.
- Boil your artichoke hearts for 3-5 minutes, then drain well and pat dry.
- Combine your bread crumbs, cheese and garlic powder in a bowl and divide into two equal amounts and set aside.
- Take half of the artichokes and arrange tightly in a single layer in your pan.
- Top with half of the bread crumb mixture.
- Arrange the rest of the artichokes in a second layer and top with the rest of the breadcrumb mixture.
- Use the back of a spoon (or clean fingers) to poke holes all around the top. Fill them lightly with water- You don't want it drenched and floating in water but you don't want it to be dry either.
- Drizzle with olive oil to taste (don't drown it) and bake for 30-40 minutes until the top is golden brown.
You can make this the day before and reheat before serving (or just assemble and bake off before serving- if you do it this way don't add the water until right before you bake. Apparently, my Grandma used to mix mushrooms in. I don't remember ever eating it with mushrooms but I bet it's tasty. Remember, you want it wet but not drowning.
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