Roasted Artichoke Hearts with Parmesan Breadcrumb Crust
Canned artichoke hearts roasted until browned, then tossed with garlicky herbed breadcrumbs, parmesan, and lemon. Crispy, tangy, and deeply savory. Serve as a vegetable side dish or appetizer for weeknight dinners or casual entertaining. This version uses a two-stage roasting method to develop caramelization while keeping hearts tender, finished with a buttery breadcrumb topping that crisps in a hot oven.
Ingredients
- 3 15 ounce cans artichoke hearts, whole
- 2 teaspoons extra virgin olive oil
- 4 cloves garlic, halved or quartered
- ⅓ cup breadcrumb, fresh, homemade
- ⅓ cup parmesan cheese, freshly grated
- ¼ cup vegetable broth
- 1 whole lemon, fresh
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper(optional)
- 1 tablespoon butter
Instructions
- 1
Preheat oven to 375F.
- 2
Drain artichoke hearts in colander and rinse to remove brine. Drain well.
- 3
Toss drained artichokes gently with olive oil and garlic.
- 4
Spread in metal roasting pan and roast for about 1 hour or until browned, stirring once or twice.
- 5
Toast bread slice until dry, tear into pieces, and blend into fine crumbs.
- 6
Melt butter over medium-low heat and add breadcrumbs. Toast a few minutes until lightly browned.
- 7
Remove from heat and mix in parmesan, lemon zest, vegetable broth, thyme, salt, and pepper.
- 8
When artichokes finish roasting, remove from oven and increase temperature to 450F.
- 9
Toss warm artichokes with lemon juice, then with breadcrumb mixture.
- 10
Transfer to 2-quart baking pan in single layer and top with any remaining breadcrumbs.
- 11
Bake for about 15 minutes until heated through and cheese melts.
Tips
Rinse canned artichokes thoroughly to remove excess salt and brine, which affects final flavor balance.
Use dense, day-old bread like sourdough for better texture; fresh soft bread will pack rather than crumb.
Toss artichokes midway through initial roasting to ensure even browning on all sides.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat at 350F for 10 minutes before serving.
Prepare breadcrumb mixture up to 1 day ahead. Assemble and bake just before serving for best texture.
Serve warm as a vegetable side with roasted chicken, fish, or pasta. Works as an appetizer or part of a vegetable-forward spread.
Common Mistakes
Do not skip rinsing canned artichokes to avoid overly salty dish.
Do not use soft fresh bread for crumbs to avoid dense, gummy topping.
Do not underbake initial roasting to avoid pale, steamed artichokes rather than caramelized ones.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the breadcrumb topping ahead?
Yes, prepare it up to 1 day in advance and store covered in the refrigerator. Toss with warm artichokes and bake when ready to serve.
What if my artichokes aren't browning after 1 hour?
Ensure they are well-drained and spread in a single layer. Increase heat slightly or extend roasting time by 10-15 minutes. Metal pans conduct heat faster than glass.
How long can I keep leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently at 350F for about 10 minutes to warm through without drying out.