This post may contain affiliate links or sponsored content. That means if you click on my link and buy something, I will earn a small commission from the advertiser at no additional cost to you. For more information on this, please click here.
Delicious Italian Artichoke Hearts are topped with fragrant Lemon Breadcrumbs with garlic, bell pepper, pecorino cheese and lots of basil then baked until crispy. It’s a simple yet flavorful appetizer or side dish that’s a real crowd pleaser!
Like Shrimp Oreganata in White Wine Lemon Butter and Stuffed Baked Clams with Lemon Garlic Breadcrumbs, this roasted artichoke hearts recipe uses lemon and breadcrumbs in the most uplifting way to add texture, flavor and so much deliciousness to an already tasty ingredient. For all intents and purposes, we could actually even refer to it as artichoke hearts oreganata–a lovely recipe in the spirit of a more involved stuffed fresh artichoke.
In this recipe, canned artichoke hearts are topped with a highly seasoned and chunky breadcrumb mixture made with sautéed garlic and red bell pepper, pecorino romano cheese, fresh basil, lemon zest and a good glug of extra virgin olive oil.
They’re then topped with butter, then baked until their edges crisp up and turn golden brown. Abundant in flavor but not complexity, this savory dish is great for any special occasion or weeknight.
I love including it as part of a big antipasto for special dinners alongside spicy garlic shrimp, roasted vegetable caponata, marinated mushrooms, fried peppers and tomato confit with garlic. When paired with a loaf of rustic bread, who needs a second course?!
During the week, they pair nicely with a platter of chicken cutlets and roasted potatoes or alongside a meatball parm sub. Some people like to refer to this dish as an Italian artichoke casserole and I would not disagree!
Although I love to enjoy fresh artichokes in the springtime, I don’t always have the time or inclination to do so. Which is why this easy recipe made with canned artichoke hearts is such a perfect year-round solution for any artichoke craving. I always have canned artichoke hearts and bottoms on hand to easily turn them into impressive dishes like this or to add them to salads and pastas.
In general, I’m not a big fan of canned veggies, but artichokes are one of the exceptions to this. They have the same richness and meatiness of fresh artichokes and are already cooked, economical and available year-round. I also love to use canned artichoke hearts in Artichoke Sausage Pasta with Lemon and Basil and the hearty, canned artichoke bottoms in the Sausage Stuffed Artichoke Bottoms recipe, another great hot antipasto option.
These Italian Artichoke Hearts are easy, elegant and create a beautiful aroma throughout your kitchen from the garlic, lemon and basil. All you need is a little time in the oven to transform this pantry staple into a delicious roasted veggie appetizer. Hope you give it a try!
Ingredients for Italian Artichoke Hearts
Here are the ingredients we will be using to make Roasted Artichoke Hearts, Italian-Style:
- Artichoke Hearts: Use plain and not marinated artichoke hearts in this recipe. I used whole canned artichoke hearts and sliced them in half, but frozen can also be used. Either should be rinsed before using, then patted completely dry. Frozen artichokes must be completely thawed before using. I prefer the large size, but that is up to you. If you purchase artichoke halves, you won’t need to slice them in half.
- Lemon: Lemon is an important flavor component in this recipe. We pour freshly squeezed lemon juice in the bottom of the baking dish, which contributes to the yummy pan sauce and also add a good amount of lemon zest to the flavored breadcrumbs. Be sure to zest the lemon before juicing it! Also, serve lemon wedges alongside the finished dish.
- Garlic: No explanation needed, other than to say use as much or as little as you prefer!
- Red Bell Pepper: Adds a nice color and subtle sweetness to the breadcrumbs.
- Fresh Basil: Adds both color and a bright flavor to the flavored breadcrumbs. You can use dried basil if necessary or omit it if you don’t have any.
- Butter and Olive Oil:Small pieces of butter are scattered over the ready-to-bake, breadcrumb-topped artichoke halves, which seasons as it bakes and contributes to the most delicious pan sauce. Olive oil is used to toast and flavor the breadcrumbs.
- White Wine: Along with the fresh lemon juice and butter, the white wine contributes enormous flavor to the finished dish and makes a mouthwatering pan sauce that you will want to dip a large piece of rustic bread into! The acidity of the wine also helps to balance the richness in this dish. Be sure to use a dry (i.e., not sweet) white wine and always select a wine that you would actually like to drink!
- Breadcrumbs, Pecorino Cheese: Fine breadcrumbs are toasted in olive oil with garlic, then combined with Pecorino cheese, basil, lemon zest, dried oregano, salt, black pepper and a pinch of crushed red pepper, creating a flavor-packed topping for the fragrant baked artichoke hearts. You can use Parmigiano Reggiano cheese if you prefer.
How to Make Italian Artichoke Hearts, Step-by-Step
- Prep and gather all ingredients. Arrange a rack in the middle of the oven and preheat it to 400°F. Arrange a second rack at the top under the broiler.
- PRO-TIP: Be sure to zest the lemon prior to juicing it.
- Prepare the artichoke hearts. Rinse them under water, then drain them and pat them dry with paper towels. Cut each heart in half lengthwise.
- PRO-TIP: If you’ve purchased artichoke halves, you will not need to slice them in half.
- Make the flavored breadcrumbs: In a small skillet over medium-low heat, combine the red bell pepper, olive oil, garlic and crushed red pepper and cook for 2 to 3 minutes or until starting to brown.
- Then, add the remaining breadcrumb ingredients and turn off the heat. Mix well to coat.
- PRO-TIP: The mixture should have a consistency similar to wet sand.
- Arrange the halves, cut side up, in a single layer in a oil-rubbed baking dish large enough to hold all the artichoke halves.
- PRO-TIP: Use two baking dishes if necessary.
- Combine the wine and lemon juice, then carefully pour this around the edges into the baking dish and in between the artichokes.
- PRO-TIP:You may not need to use all of the liquid as you do not want to immerse the artichokes, but rather just have them sit in a small amount of liquid–about ¼ of the way up. The actual amount needed will depend on the size of baking dish used. Use more or less as needed.
- Next, sprinkle the surface of each artichoke half generously with the lemon breadcrumbs, patting down gently. Top with the small cubes of butter.
- PRO-TIP: Some of the breadcrumbs will naturally fall into the wine/lemon juice mixture on the bottom of the dish and that’s ok! It will actually create a nicely thickened sauce.
- Transfer the baking dish to the middle rack of the 400°F preheated oven and bake the artichokes for about 20 minutes or until the breadcrumbs are lightly browned. Then, finish the artichoke hearts under the broiler (low setting) for about 1 to 2 minutes to brown a bit more..
- PRO-TIP: Keep a close watch and do not walk away during this part!
- Remove from oven and serve the stuffed artichokes immediately in baking dish with lemon wedges for an extra pop of flavor. That’s it!
- PRO-TIP: You can use a sheet pan with parchment paper instead of a baking dish for this recipe. In this case, transfer the finished artichoke hearts to a platter and serve.
- PRO-TIP: Don’t forget the serve the Italian artichoke hearts with lemon wedges and crusty bread to sop up the flavorful pan juices!
Frequently Asked Questions
It’s a great idea to prep the artichoke hearts in advance. But, I do not recommend stuffing and refrigerating them. The breadcrumbs will become moist and make it difficult to crisp up during baking. You can set them up in the baking dish a couple hours before roasting and just hold them at room temperature. You can also make the flavored breadcrumbs a few hours in advance and hold them at room temperature until using.
Yes, you definitely can. They will need to be 100% thawed out and also patted as dry as possible.
Yes, you can use either. Panko is made from a crustless white bread that is processed into flakes and then dried. They have a dryer and flakier consistency than regular breadcrumbs and result in lighter and crunchier fried food. Regular breadcrumbs are processed into a finer crumb than panko and are not as dry and flaky as panko. They have more of a bread-like consistency when fried. If you would like to substitute panko for regular (fine) breadcumbs, a 1:1 substitution usually does the trick.
You can definitely use artichoke bottoms or hearts in this recipe. You will likely need a bit more seasoned breadcrumbs as their cavity is larger than that of artichoke hearts.
Recipe Variations and Substitutions
Here are a few ways to modify this Artichoke Hearts Oreganata recipe:
- Make it Gluten-Free: Swap out the regular breadcrumbs for gluten-free breadcrumbs.
- Make it Alcohol-Free: Substitute the wine with vegetable or chicken broth, preferably low- or no-sodium.
- Add some other ingredients, such as chopped sun-dried tomatoes, olives, capers, raisins or nuts to the breadcrumbs. You can have a lot of fun with this recipe!
TOP TIPS FOR ITALIAN ARTICHOKE HEARTS
- Artichokes: Rinse the artichokes to remove some of the salt from the brine. Don’t forget to pat them dry well with paper towels. I prefer canned artichoke hearts, but frozen can also be used and must be completely thawed before using. Use plain and not marinated artichoke hearts in this recipe
- Yield and Serving Size: Three (14-ounce) cans of artichoke hearts in brine yielded 30 artichoke heart halves of varying sizes. I used the 5 to 7 count per can size, which are fairly large. But, you can use a smaller size, such as 8 to 10 count per can. I figured about three per person for a serving. This can be more or less based on what else is being served, how large the halves are, and if they are an appetizer or part of a main course, etc. Plan accordingly.
- Broiling: Broiling the artichoke hearts is a great last step before serving to achieve nice caramelization, but be sure to keep a close eye as the breadcrumbs can burn quickly!
- Serving: Enjoy this recipe hot or at room temperature. It’s perfect as a hot antipasto/starter and doesn’t need much more other than some rustic, crusty bread to sop up all the delicious pan juices. I love serving this dish on holidays for a large crowd. If you’d like to incorporate these baked artichoke hearts into a main course, I suggest serving them with a simple spaghetti with garlic and oil or linguine with pesto and either sautéed broccoli rabe or a simple green salad. And, don’t forget to serve some homemade chili oil alongside it for all the spicy food lovers around your table! Be sure to serve them with lemon wedges for an extra pop of flavor. You can also serve these with a nice garlic yogurt sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a dry sauté pan over medium low heat until heated through.
More Great Recipes to Try
I hope that you are enjoying my Italian food blog and all of my Italian recipes and Italian-American recipes!
If you’ve tried Italian Artichoke Hearts, please let me know how it went in the comments below. I love hearing from you!
FOLLOW ME on FACEBOOK and INSTAGRAM to see more delicious food and what might be going on behind the scenes!
Baked Italian Artichoke Hearts with Lemon Breadcrumbs
Equipment
- 1 Garlic Press (optional)
- 1 Cheese grater (optional)
Ingredients
- 3 (14-ounce) cans artichoke hearts (See NOTES.)
- Olive oil (for bottom of baking dish)
- ⅓-½ cup dry white wine, such as Pinot Grigio
- Juice of two lemons about 4-6 Tbsp (zest the lemon first for the breadcrumbs–See below.)
- Lemon Breadcrumbs (See below.)
- 3-4 Tbsp butter, cut into small cubes
- Lemon wedges for serving
For the Lemon Breadcrumbs:
- ½ cup small diced red bell pepper (about ½ large pepper)
- ¼ cup extra virgin olive oil
- 2 heaping Tbsp finely chopped garlic
- Pinch crushed red pepper
- ¾ cup plain breadcrumbs (fine texture)
- ⅓ cup grated Pecorino Romano cheese
- ½ cup chopped fresh basil
- Zest of two lemons
- Pinch salt and black pepper
Instructions
- Prep and gather all ingredients according to specifications above. Be sure to zest the lemon prior to juicing it. Arrange a rack in the middle of the oven and preheat it to 400℉. (Use the convection setting if you have that.) Arrange a second rack at the top under the broiler.(Please see the section above in the blog post for Step-By-Step instructions with photos.)Zest of two lemons
- Make the flavored breadcrumbs: In a small skillet over medium-low heat, combine the red bell pepper, olive oil, garlic and crushed red pepper and cook for 2 to 3 minutes or until starting to brown. Be careful not to burn the garlic!½ cup small diced red bell pepper, ¼ cup extra virgin olive oil, 2 heaping Tbsp finely chopped garlic, Pinch crushed red pepper
- Then, add the remaining breadcrumb ingredients and turn off the heat. Mix well to coat. The mixture will have a consistency similar to wet sand. Set aside.¾ cup plain breadcrumbs, ⅓ cup grated Pecorino Romano cheese, ½ cup chopped fresh basil, Pinch salt and black pepper
- Prepare the artichoke hearts. Rinse them under water, then drain them and pat them dry with paper towels. Cut each heart in half lengthwise.3 (14-ounce) cans artichoke hearts
- Rub a little olive oil on the bottom of a baking dish large enough to hold all the artichoke halves. Then, arrange the halves, cut side up, in a single layer in the dish. Use two baking dishes if necessary.Olive oil
- Combine the wine and lemon juice, then carefully pour this around the edges into the baking dish and in between the artichokes. You may not need to use all of the liquid as you do not want to immerse the artichokes, but rather just have them sit in a small amount of liquid–about ¼ of the way up. The actual amount needed will depend on the size of baking dish used. Use more or less as needed.⅓-½ cup dry white wine,, Juice of two lemons
- Next, sprinkle the surface of each artichoke half generously with the lemon breadcrumbs, patting down gently. Top with the small cubes of butter.3-4 Tbsp butter,
- Transfer the baking dish to the middle rack of the 400℉ preheated oven and bake the artichokes for about 20 minutes or until the breadcrumbs are lightly browned.
- Then, finish the artichoke hearts under the broiler (low setting) for about 1 to 2 minutes to brown a bit more. Keep a close watch and do not walk away during this part!
- Remove from oven and serve immediately in baking dish with lemon wedges for an extra pop of flavor. Buon Appetito!Lemon wedges for serving
Notes
- Three (14-ounce) cans of artichoke hearts in brine yielded 30 artichoke heart halves of varying sizes. I used the 5 to 7 count per can size, which are fairly large, but you can use a smaller size, such as 8 to 10 count per can. I figured about three per person for a serving, but this can be more or less based on what else is being served, how large the halves are, and if they are an appetizer or part of a main course, etc. Plan accordingly.
- Use plain and not marinated artichoke hearts in this recipe
- If starting with frozen artichokes, be sure to fully thaw them in the refrigerator before using. Then, proceed with draining and patting them dry.
- If you’ve purchased artichoke halves, you will not need to slice them in half.
- If you prefer to omit wine in this dish, you can substitute it with vegetable or chicken broth (preferable low- or no-sodium).
- You can use a sheet pan with parchment paper instead of a baking dish for this recipe. In this case, transfer the finished artichoke hearts to a platter and serve.
- Some of the breadcrumbs will naturally fall into the wine/lemon juice mixture on the bottom of the dish and that’s ok! It will actually create a nicely thickened sauce.
- You can make the flavored breadcrumbs a few hours in advance and hold them at room temperature until using.
- Don’t forget the serve the Italian artichoke hearts with lemon wedges and crusty bread to sop up the flavorful pan juices!
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them in a dry sauté pan over medium low heat or in a 325°F oven until heated through. You can also reheat them in the microwave.
Made as a side dish for Easter. very easy to do ahead and pop in the oven at the last minute. Used already cut and whole artichokes that I cut myself because thats what I had on hand. In my opinion, the whole artichokes that I cut myself held up much better and will use them again next time. Who knew delicious could be so easy. I guess my family loved them because there were no leftovers. You must try them.
Easy to make and so delicious. Everyone loved them
I made this recipe today as an appetizer for Easter dinner. It was fantastic and disappeared in minutes and EVERYONE loved it from my 5 year year old grandson and all the adults. I had a large bottle of marinated artichokes form Costco and was concerned they might might not work in this but they came out fine. I had some left over roasted red pepper and used those instead of fresh. I just added some extra parmesan as they came out of the oven. REALLY good stuff, easy and adaptable recipe.
Made this for Easter. If I make it again, I’d omit the bread crumbs and reduce the cheese (or omit that as well)
Hi Dixie, Thanks for your comment. You can definitely make delicious roasted artichoke hearts without breadcrumbs and cheese. I always encourage cooks to make each recipe their own. Enjoy it!
Great recipe! My family loves it. I’ll be making this for Easter dinner.