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. It's a delicious addition to your Thanksgiving or Christmas dinner!
Baked Artichoke Hearts
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 Roasted 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 it all. It’s 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.
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. And most artichoke heart recipes tend to be a dip of some sort, so it’s nice to have something a little different. Trust me when I say, you’ll want them at every holiday dinner!
Tips for how to cook artichokes in the oven
- Be sure to use frozen artichoke hearts. The canned artichoke hearts tend be marinated and it completely changes the flavor of the dish.
- I boil the artichoke hearts first. Although I don’t generally make a habit of boiling artichokes, I find that the boiling helps get them to the perfect texture.
- 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!
- I use the back of a wooden spoon to poke the holes into the artichoke mixture before pouring in the water. You can also use a clean finger, just don’t skip this step.
- I finish it off with a drizzle of olive oil to help it brown a bit on the top. In a pinch you could always use olive oil cooking spray.
Frequently asked questions about Baked Artichoke Hearts
- Can I make these in advance? Yes! You have two options you can assemble it before and then bake it off just before serving. Or you can assemble and bake and then reheat before serving.
- How long do you boil the artichoke hearts? I usually do a quick 3-5 minute boil and then drain them well.
- How long do you bake the artichoke hearts? 30-40 minutes until they’re golden brown on top.
- How long do these last in the refrigerator? These will last 4-5 days in an airtight container.
- Can you freeze this? This is not the ideal dish to freeze.
- How many people does this recipe feed? As written, this particular recipe feeds around 6-8 people. That said, this recipe is pretty adaptable for whatever amount of people you'll be serving.
- Large pot
- Measuring cups
- Measuring spoons
- Mixing bowl
- Wooden spoon
- 9" x 9" baking pan or an 8" x 8" baking pan
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Grandma's Baked Artichoke Hearts
- 3 packages frozen quartered artichoke hearts, thawed (the canned or jarred are too briny)
- ⅔ cup seasoned bread crumbs, divided in half
- 1 cup Romano or Parmesan cheese, divided in half
- 2 teaspoons 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
- Preheat oven to 350 degrees and grease an 8" x 8" or 9" x 9" baking pan.
- Boil artichoke hearts for 3-5 minutes, then drain well and pat dry with paper towels.
- Combine 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 the bottom of the 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. Drizzle with water- you don't want it drenched and floating in water but you don't want it to be dry either.
- Drizzle lightly with olive oil to taste (don't drown it) and bake for 30-40 minutes until the top is golden brown. Serve immediately.
Looking for some other great pasta recipes?
- Nanou's Garlic Green Beans
- Honey Soy Glazed Carrots and Parsnips
- Peas with Onions
- Sauteed Mushrooms in a Wine Reduction
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