Why You’ll Love Canned Artichoke Hearts with Parmesan Bread Crumb Topping Recipe
This recipe turns simple canned artichoke hearts into a rich and satisfying appetizer or side. The combination of buttery breadcrumbs, garlic, and Parmesan cheese creates a crunchy, savory topping that perfectly complements the tender artichokes. Whether you’re making it for a family dinner or as part of a holiday spread, it’s a crowd-pleasing option that feels special without the hassle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 (15 oz) cans artichoke hearts in water, drained and halved
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1 lemon, juiced
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2 tablespoons butter, or olive oil
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5 cloves garlic, minced
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6 anchovy fillets (optional)
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⅔ cup Italian style bread crumbs
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¼ cup flat-leaf parsley, chopped
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½ cup Parmesan cheese, freshly shredded
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Freshly grated black pepper
Directions
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Preheat your oven to 400°F.
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Drain the artichoke hearts thoroughly, squeezing out excess water. Arrange them cut side up in a baking dish.
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Drizzle the lemon juice evenly over the artichokes.
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In a skillet over medium-high heat, melt the butter. Add the minced garlic and anchovy fillets. Use a spoon to break up the anchovies and cook until they dissolve into the butter.
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Add the breadcrumbs to the skillet, stirring continuously until they are golden brown and toasted.
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Remove from heat and mix in the chopped parsley, Parmesan cheese, and freshly ground black pepper.
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Spoon the breadcrumb mixture evenly over the artichoke hearts.
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Bake for 15–20 minutes, until the topping is golden and the artichokes are heated through.
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Serve warm for best flavor.
Servings and timing
This recipe makes approximately 6 servings.
Prep time: 20 minutes
Cook time: 15–20 minutes
Total time: 35–40 minutes
Variations
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Make it vegetarian: Simply omit the anchovies for a completely vegetarian version.
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Use marinated artichoke hearts: For extra flavor, substitute marinated artichokes (drained) in place of the water-packed ones.
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Add a spicy kick: Mix in a pinch of red pepper flakes with the breadcrumbs.
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Try different cheeses: Asiago or Pecorino Romano can be great substitutes for Parmesan.
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Add herbs: Incorporate thyme or oregano for a more herbaceous flavor.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the dish in a 350°F oven for 10–15 minutes until warmed through and the topping is crisp again. Avoid microwaving, as it can make the breadcrumb topping soggy.
FAQs
How do I prevent the breadcrumbs from getting soggy?
Toast the breadcrumbs well before baking and be sure the artichoke hearts are drained thoroughly to avoid excess moisture.
Can I use frozen artichoke hearts instead of canned?
Yes, just thaw and drain them well before using. Pat them dry to remove any excess moisture.
Are anchovies necessary?
No, they are optional. They add a savory depth of flavor, but the dish is still delicious without them.
Can I make this recipe ahead of time?
Yes, you can assemble the dish a few hours ahead and refrigerate it. Bake it just before serving for best texture.
What can I serve this with?
It pairs well with roasted meats, pasta dishes, or as part of an antipasto platter.
Is this dish gluten-free?
Not as written, but you can make it gluten-free by using gluten-free breadcrumbs.
What kind of Parmesan should I use?
Freshly shredded Parmesan gives the best flavor and texture. Pre-grated cheese may not melt or taste as good.
Can I make this vegan?
Yes, use olive oil instead of butter, skip the anchovies, and substitute a vegan Parmesan alternative.
Will this work with fresh artichokes?
It’s best with canned or jarred artichokes for convenience. Fresh ones require a lot more prep, but they can be used if cooked and trimmed properly.
How do I know when it’s done baking?
The topping should be golden brown and the artichokes heated through, usually around the 15–20 minute mark.
Conclusion
Canned artichoke hearts with Parmesan bread crumb topping offer a deliciously easy way to dress up a humble pantry item. With a crispy, garlicky topping and tender, lemony artichokes, this dish is a satisfying addition to any table—no matter the occasion. Try it once, and it’s bound to become a staple in your rotation.
