Baked Artichoke Hearts

Pin It

Baked Artichokes

Buon giorno!

Happiness is a warm artichoke – at least for me. My mother, Loretta’s, stuffed artichokes were always a source of comfort. I always looked forward to them. In her later years, when she came to visit us in Atlanta, they were always on my list of favorite things I asked her to make for me. Truth is – you could probably do anything to an artichoke, and I would be sure to like it. It is no wonder then, that a quick and easy recipe for artichoke hearts, in a pinch, in a hurry, or in the months when they are not in season, BAKED ARTICHOKE HEARTS, would become my new best friend.

Now my friend, Joe, who thinks he’s French, I know will try to tell you that this is a French dish – but don’t you believe it! There is nothing French about these lovely little artichoke hearts. They are every bit as Italian as I am. While these little darlings are baking, they will emit a delicious aroma that is unmistakably Italian!

Italians love their artichokes and prepare them in many different ways, baked, breaded, fried, in pie, in soup, with pasta etc. I could go on and on. Of course, there is nothing like a fresh artichoke, or those beautiful fresh baby artichokes that come out in the spring and make us all run to the market to buy up all we can. However, there are times that these wonderful thistles are not available, or we just need them quickly. When those times befall you, this recipe for BAKED ARTICHOKE HEARTS is your ticket. These are easy to make and really delicious. They make a great side dish for any meal indoors or out in the open air.

Secret: (Well, it’s not exactly a secret anymore.) I always keep a can or two of artichoke hearts in my pantry. With as much as I talk about the use of fresh ingredients, there are just some staples that I feel are necessary to have around for such an occasions as this. YES – canned artichoke hearts. When rinsed and drained, they are quite delicious and very easy to work with.

This is a great use for them!

BAKED ARTICHOKES HEARTS

Serves: about 4

Prep: 15 minutes

Cook: 30 minutes

Ingredients

2  14 oz. Cans halved or quartered artichoke hearts ( you can also use frozen)

2 Cloves Fresh Garlic – chopped finely

Salt and pepper to taste

2 C. Fontina Cheese – grated

4 Tbsp. Fresh Chopped Parsley

2 C. Fresh Breadcrumbs

2/3 C. Parmigiano-Reggiano or Montasio Cheese grated

Extra Virgin Olive Oil for drizzle

Instructions

Rinse the artichoke hearts, drain them well, and pat them dry.

Arrange them in an oiled baking dish.

Add salt and pepper to taste.

Artichokes 1

Sprinkle on the chopped garlic.

Spread the grated Fontina over the top.

Add the fresh parsley.

Artichokes baked

Top with the grated Parmigiano-Reggiano or Montasio, and follow with the fresh breadcrumbs

Artichokes

Drizzle a delicious Extra Virgin Olive Oil over the top.

Bake at 350 degrees for about 30 minutes.

If you want to brown the top more – pop the baking dish under the broiler for a couple of minutes until browned the way you like. Be careful not to scorch them.

Baked Artichoke Hearts-2

BAKED ARTICHOKE HEARTS is such a simple side dish to make. You’ll want to make put this one high on the list of recipes with lots of bang for very little effort and time.

PARLA COME MANGI!

Subscribe to my free newsletter

Subscribe to my free blog

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

LINDA’S ITALIAN TABLE

LIT_logo_trademarked_blogbottom_thum

Food Photos By Tommy Hanks Photography

Follow Me on Pinterest

Comments

  1. Linda, thank you so much for the hint about keeping the artichoke hearts in the pantry.
    I love having some ingredients on hand for the spontaneous gatherings.
    I would not want to limit this recipe to just the spring.
    Thank you again for making your recipes user friendly.

    • Thanks, Peggy! You’re right about not limiting this delicious recipes to just one season. Using the canned artichoke hearts makes them accessible anytime!

  2. Angela Sciurca says:

    Thank you for another way to use these delectable veggies. I always have a few cans in my pantry. I’m making baked pork chops tonight and this will be the side dish. It’s so nice to be able to cook a meal all in one. Thanks again.

  3. You can’t beat artichokes for an appetizer. Friends love it.

  4. I love artichokes not matter how they are cooked ! Yum…I make a nice chicken, sea scallop with artichokes
    entree…delish!

  5. Marti Faytko says:

    Linda, We just had these with steaks on the grill. First time tasting artichokes – your recipe is delicious. My stepmother also made this dish on Friday for a dinner she was hosting. I’m really excited to try more of your recipes – all winners! And thanks for the photos; they really help when you’re making a dish for the first time (I wish Atlanta were closer to NE Pennsylvania for your cooking classes). Thanks for helping me be adventurous in the kitchen!

    • Marti – I am thrilled to hear that bot you and your stepmother enjoyed this dish! You know one thing I love about Italian cooking is that it is mostly simple. It is all about using good ingredients and not over complicating the preparations. Hope you’ll try more of the recipes.

Speak Your Mind

*