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, Christmas or Easter dinner!
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Why You'll Love Baked Artichokes Hearts
My family has some recipes that are mainstays on certain holidays. Without them, it would simply not be the same. So naturally, I had to share one with you. A dish that is a few simple ingredients and is quick and easy to throw together. It's 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 artichoke hearts recipe, but I suspect it was derived from her (amazing!) Stuffed Artichokes, which were a huge favorite of mine as a kid. I always 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 with my teeth.
But the real reward was the perfectly tender and flavorful baked 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. Trust me when I say, you’ll want them at every holiday dinner! Here's why you've got to try them:
- Holiday artichoke side dish staple
- Ready in less than an hour!
- Family-friendly
- Easy
- Delicious
Ingredients for baked artichokes
- Artichoke hearts - Use frozen artichoke hearts are going to give you the best results. If it's in a jar it is soaked in brine it completely changes the flavor and is not as good.
- Bread crumbs - I prefer to buy already seasoned bread crumbs. You could also buy plain and season them yourself .
- Cheese - Either Parmesan or Romano are both great options.
- Garlic Powder - It gives the perfect garlic flavor!
- Olive oil - All you will need is a drizzle.
How To Make Baked Artichoke Hearts Casserole
Step 1: Boil artichoke hearts
Preheat the oven and prep the pan. Boil artichoke hearts for 3-5minutes and drain well on a paper towel lined pan.
Step 2: Prep bread crumbs
Mix the bread crumbs, cheese, and garlic powder in a bowl.
Step 3: Add layers to dish
Place half of the artichokes in the pan and add bread crumb mixture. Add another layer of artichokes and the rest of the bread crumbs.
Step 4: Poke holes and bake
Take the back of a spoon and poke holes all round. Drizzle with a little water. Then drizzle the top with olive oil and bake for 30-40 minutes until the top is golden brown. Serve immediately.
Frequently Asked Questions
The artichoke heart is the meaty center of the artichoke that is found underneath the tough leaves. It has what's called the choke around it which is a texture similar to hairs or fuzz, which are scraped off before consuming. It's considered the best part of the artichoke.
I usually do a quick 3-5 minute boil and then drain them well.
Bake for 30-40 minutes until they’re golden brown on top.
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.
This is not the ideal dish to freeze.
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.
Baked artichokes will last 4-5 days in an airtight container.
Tips For How To Cook Artichoke Hearts 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.
- Boil the artichoke hearts first. I find that the boiling helps defrost and get them to the perfect texture.
- Go big on the cheese! 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. 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.
- Don't use too much water- you want to moisten it slightly without drowning your artichoke hearts.
- Use oil to promote browning. 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.
- Prep ahead: Blanch and drain the artichoke hearts.
- Leftovers and Storage: This will last 4-5 days in an airtight container in the refrigerator.
What To Serve With This Artichoke Hearts Recipe
Round out your meal with these tasty recipes:
- Bourbon Glazed Turkey
- Smoked Gouda Mashed Potatoes
- Sautéed Garlic Asparagus
- Cornbread Dressing
- Chocolate Pie
Other Delicious Artichoke Recipes
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Grandma's Baked Artichoke Hearts
Ingredients
- 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
- Water
Instructions
- 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.
Video
Notes
- Be sure to use frozen artichoke hearts. The canned artichoke hearts tend be marinated and it completely changes the flavor of the dish.
- Boil the artichoke hearts first. I find that the boiling helps defrost and get them to the perfect texture.
- Go big on the cheese! 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. 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.
- Don't use too much water- you want to moisten it slightly without drowning your artichoke hearts.
- Use oil to promote browning. 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.
- Prep ahead: Blanch and drain the artichoke hearts.
- Leftovers and Storage: This will last 4-5 days in an airtight container in the refrigerator.
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