Easy Baked Artichoke Hearts
These Easy Baked Artichoke Hearts are a quick weeknight side that combines texture, brightness from herbs, and a little kick from red pepper flakes, all while being simple and delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Main ingredients
- 3 14-ounce cans Artichoke hearts (Use good quality canned artichoke hearts.)
- 1/4 cup Flat-leaf Italian parsley, chopped (Freshly chopped for best flavor.)
- 3 cloves Garlic, minced (Mince well for even flavor distribution.)
- 1 tbsp Lemon juice, fresh (Adds brightness to the dish.)
- 1/2 tsp Diamond crystal kosher salt (Adjust according to taste.)
- 1/4 tsp Red pepper flakes, hot (Adjust based on spice preference.)
- 1/4 cup Olive oil (Use high-quality extra virgin olive oil.)
- 1/2 cup Breadcrumbs, plain (Can use homemade from stale bread.)
- 1/2 cup Parmigiano reggiano, grated (Grate fresh for better texture.)
- 1/4 cup White wine, dry (Can substitute with water or broth if skipped.)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Drain the artichoke hearts and place them in a medium baking dish.
- In a bowl, mix together the parsley, garlic, lemon juice, salt, and red pepper flakes with olive oil.
- Pour the mixture over the artichoke hearts, tossing gently to coat.
- Sprinkle the breadcrumbs and grated Parmigiano reggiano evenly on top.
- Drizzle with white wine.
- Bake for 25-30 minutes or until the top is golden and toasty.
Serving
- Serve warm as a side dish.
Notes
For extra crunch, toss the breadcrumbs lightly with oil before adding them on top. If the topping burns, tent with foil and continue baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://firststeprecipes.com/easy-baked-artichoke-hearts/
