Cheesy baked artichoke hearts with breadcrumbs is an irresistibly delicious side dish made with quartered artichokes tossed in seasoned breadcrumbs, Parmesan cheese, olive oil and just a few other simple ingredients then baked with provolone cheese until golden and bubbly.
From the recipe collection of Tara Ippolito
These cheesy baked artichoke hearts with breadcrumbs are one of those effortless crowd pleasing recipes that works for everything occasion. Serve it for the holidays, Sunday dinners, or any night you just want something warm and comforting. It comes together with simple pantry staples and is super easy to make, too.
When I saw Leah’s Cucina post of this recipe come across my instagram, I ran to the store to get the ingredients. It was like one big unstuffed artichoke and I just had to try it. My house smelt incredible while it was cooking and I almost couldn’t stop eating it. This recipe is an absolute must try!
Ingredients
Here’s what you’ll need to make this delicious side dish. You can find the full ingredients list along with measurements in the recipe card below.
- Quartered Artichokes- These the heart of the dish. They’re tender, briny, and ready to soak up every bit of garlic, olive oil, and cheesy breadcrumb flavor. I used the Cento brand.
- Seasoned Breadcrumbs- Helps to soak up the olive oil, parmesan, and garlic for maximum flavor. I love the brand 4C but any seasoned breadcrumbs will do.
- Olive Oil- Brings moisture to the dish and allows those breadcrumbs to toast up nicely. I love the brand Graza because it’s perfect for drizzling on top.
- Parmesan Cheese- Brings a salty, nutty richness that sharpens the flavor of the whole dish.
- Garlic- Jarred, minced or pressed.
Adds warmth, depth, and that classic savory flavor. - Provolone Cheese- Melts into a rich, gooey layer that adds smoky flavor and helps bind all the artichokes and breadcrumbs together.
- Lemon Zest- Adds a bright, fresh pop of citrusy flavor.
- Salt- Enhances the flavors of all the ingredients.
- Black Pepper- Cuts the richness of the ingredients.
- Fresh Parsley- An optional garnish that brings a
How To Make It
Here’s how to make these baked artichoke hearts along with some personal notes from me. You can find the full ingredients list and instructions in the recipe card below.
Preheat the oven to 375°
First, strain the artichokes and place them into a large bowl. Add the seasoned breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest and olive oil. Season with salt and pepper and stir everything together until it’s evenly combined.
PRO TIP: Powdered parmesan cheese is absolutely ok to use here but use freshly grated parmesan for deeper flavor and gooeyer cheese.
Now, add half of the artichoke mixture to a 8 x 8” baking dish. Cover the mixture with sliced provolone cheese.
NOTE: No need to grease the pan. There is enough oil in the dish to keep it from sticking.
Then, add the rest of the artichoke mixture and sprinkle with a little more Parmesan cheese. Drizzle with olive oil and rip one slice of provolone cheese and spread the pieces out evenly on top.
NOTE: The drizzle of olive oil will get the top nice and golden brown.
Finally, place it into the center rack of the oven for 30-35 minutes or until the sides are hot and bubbly and the cheese is melted. Let it rest, serve warm and enjoy!
NOTE: Placing the baking dish into the center rack of the oven will allow the heat to evenly distribute and cook the casserole evenly.
PRO TIP: Let the casserole rest for 5 minutes before serving to let it firm up and set.
What Can I Serve This With?
This is one of those awesome side dishes that can be served for just about anything from a holiday to a casual dinner at home. So, put this along side a Baked Holiday Ham, Roasted Turkey or an Old Fashioned Meatloaf.
Can I Use Frozen Artichokes?
Yes, you can absolutely use frozen artichokes for this recipe. No need to even thaw them before hand. If using frozen artichoke hearts, add the juice of the lemon along with the zest.
What Kind Of Cheese Can I Use?
I used provolone here but mozzarella, fontina or even Gouda would be all be great choices.
Can I Make This Ahead Of Time?
Yes, you can absolutely make this ahead of time. Set the whole casserole up, cover it and pop it in the fridge. Take it out and place it on the counter about 30 minutes before putting it into the oven to cook.
Storage
Let it cool completely and place it into an air tight container. It will last in the refrigerator for up to 3 days.
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Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:
- Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
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Cheesy Baked Artichoke Hearts With Breadcrumbs Recipe
Equipment
- 8 x 8' Baking Dish
Ingredients
- 2 (14 Oz) Cans Artichokes, quartered
- ½ Cup Seasoned Breadcrumbs
- ¾ Cup Parmesan Cheese
- 1 Lemon, zested
- ½ Cup Olive Oil (plus 1 Tbs to drizzle on top)
- 3 Cloves Garlic, minced
- Salt and Pepper to taste
- 5 Slices Provolone Cheese
- ¼ Cup Fresh Parsley, chopped
Instructions
- Preheat the oven to 375°
- Strain the artichokes and place them into a large bowl. Add the seasoned breadcrumbs, ½ cup Parmesan cheese, parsley, garlic lemon zest and olive oil. Season with salt and pepper and stir everything together until it’s evenly combined.
- Add half of the artichoke mixture to a 8 x 8” baking dish. Cover the mixture with 4 slices of provolone cheese.
- Add the rest of the artichoke mixture and sprinkle with ¼ Cup Parmesan cheese. Rip one slice of provolone cheese and spread the pieces out evenly on top.
- Place it into the center rack of the oven for 30-35 minutes or until the sides are hot and bubbly and the cheese is melted. Let it rest for 5 minutes serve warm and enjoy!
- Finally, let it rest for 5- 10 minutes and garnish with chopped parsley (optional). Serve warm and enjoy!
Video
Other Easy Side Dishes
If you like super easy to make side dishes like this one, you’ll love these Honey Roasted Carrots, Garlic Parmesan Corn On The Cob and Mashed Sweet Potatoes.
Sherry Goodman says
Can you use Marinated Artichoke Hearts in the recipe ?
Al Dente Diva says
I’m so
Glad you enjoyed it Linda
Linda Ranahan says
I have made artjichoke casseroles before but this recipe is the very best. The provolone cheese is a wonderful addition,
Al Dente Diva says
Hi
So sorry about that. It was actually supposed to be three cloves minced, but please feel free to adjust seasonings as you prefer. I like to think of the recipes as a suggestion.
K Nauss says
The amount of garlic seems excessive. Is it really 3 Tablespoons for an 8x8 pan? And 6 Tablespoons if I double the recipe?
Al Dente Diva says
9 x 13” would be be perfect and you can keep the same cook time
Al Dente Diva says
Hi Vikki. I’m not sure what you mean by what choosing 2x & the pan stating the same. Yes, doubling the recipe will feed double the people and you’d need a bigger baking dish. 9 x 13 would be perfect
Vikki Noblitt says
Why hasn’t any of these questions been answered? I’m assuming if you double the recipe, it will serve 8 people? When you chose 2x, why is the pan the same size and why are the measurements the same as 1x for amount to add in the prep?
K Nauss says
What size pan should you use if you double the recipe? How long should you bake double recipe?
Stephanie says
Very tasty! Do not use pre-sliced provolone. It does not melt nicely, especially obvious on the top of the casserole. I would recommend getting fresh provolone and grading it, or using fresh mozzarella or even Havarti, but a very tasty dish that requires minimal effort.