Baked Parmesan Artichoke Hearts Recipe

Of all the appetizers I’ve ever made, none disappear quite as quickly or receive as many “oohs” and “aahs” as this Baked Parmesan Artichoke Hearts recipe. I remember the first time I made it for a family get-together. My brother, notoriously a picky eater who eyes any vegetable with deep suspicion, circled the serving dish like a shark. He tentatively scooped a small amount onto a cracker, took a bite, and his eyes widened. That was it. He spent the rest of the evening parked by the appetizer table, fending off others and declaring them “his.” It’s become a legend in our family. The magic lies in its simplicity. You take the humble, slightly earthy artichoke heart and transform it into a creamy, cheesy, garlicky masterpiece. The edges get wonderfully crispy and golden brown in the oven, while the center stays lusciously soft and decadent. The aroma alone is enough to draw a crowd—a rich, savory scent of baked cheese and garlic that promises pure comfort and indulgence. This dish isn’t just food; it’s an experience. It’s the perfect conversation starter at a party, a comforting side dish on a chilly evening, or a well-deserved treat for yourself after a long week. It has single-handedly turned artichoke skeptics into lifelong fans, and I am absolutely certain it will do the same for you and yours.

Ingredients

• Canned Artichoke Hearts (2 x 14-ounce cans): The star of the show. Be sure to get the kind packed in water or brine, not oil, as this gives you a cleaner slate for flavor. Drain them exceptionally well to ensure a creamy, not watery, final product.
• Mayonnaise (1 cup): This provides the rich, creamy base and helps everything bind together. For a slightly lighter version, you can substitute half with full-fat Greek yogurt.
• Grated Parmesan Cheese (1 cup, plus 2 tablespoons for topping): The soul of the recipe. Use freshly grated Parmesan from a block if possible. It melts more smoothly and has a far superior nutty, salty flavor compared to the pre-shredded kind.
• Garlic (2-3 cloves, minced): Freshly minced garlic is essential for that pungent, aromatic kick that cuts through the richness of the cheese and mayonnaise. Adjust the amount based on your love for garlic.
• Shredded Mozzarella Cheese (1/2 cup): While Parmesan brings the flavor, mozzarella brings the glorious, gooey cheese pull. It adds another layer of texture and mild, milky flavor.
• Green Onions (2, finely chopped): These add a subtle, fresh, and slightly sharp oniony bite that brightens up the entire dish.
• Lemon Juice (1 teaspoon): A secret weapon. The small amount of acidity from fresh lemon juice cuts through the richness and enhances all the other flavors, making the dish feel less heavy.
• Black Pepper (1/2 teaspoon, freshly cracked): Freshly cracked black pepper provides a hint of warmth and spice that complements the Parmesan perfectly.
• Paprika (1/4 teaspoon, for garnish): A sprinkle of paprika on top before baking not only adds a beautiful touch of color but also a very subtle, sweet smokiness.

Instructions

1. Preparation is Key: Begin by preheating your oven to 375°F (190°C). This is a crucial first step, as a properly preheated oven ensures that the artichoke hearts start cooking immediately and evenly, leading to that coveted golden-brown finish. Lightly grease a 1-quart baking dish or a 9-inch pie plate with butter or non-stick spray. This will prevent the cheesy goodness from sticking, making serving and cleanup a breeze.
2. Drain and Chop the Artichokes: This step is arguably the most important for achieving the perfect texture. Open the cans of artichoke hearts and pour them into a colander. Press down on them gently with the back of a spoon or your hands to squeeze out as much excess water as possible. Moisture is the enemy of a creamy bake! Once thoroughly drained, transfer the artichoke hearts to a cutting board and give them a rough chop. You’re looking for bite-sized pieces, not a fine mince, so there are still recognizable chunks of artichoke in every bite.
3. Create the Creamy Base: In a medium-sized mixing bowl, combine the mayonnaise, one cup of the grated Parmesan cheese, the minced garlic, the shredded mozzarella, the finely chopped green onions, the teaspoon of fresh lemon juice, and the freshly cracked black pepper.
4. Mix It All Together: Stir the ingredients in the bowl until they are thoroughly combined. You’re aiming for a thick, creamy, and uniform mixture where all the elements are evenly distributed. This ensures that every single scoop will have the perfect balance of cheese, garlic, and creaminess.
5. Incorporate the Artichokes: Gently fold the chopped artichoke hearts into the cheese mixture. Use a spatula to fold rather than stir vigorously. This helps to keep the artichoke pieces intact and prevents them from turning into mush. Continue folding until every piece of artichoke is generously coated in the delicious Parmesan-mayonnaise mixture.
6. Assemble for Baking: Carefully spoon the entire mixture into your prepared baking dish. Use the back of the spoon or a spatula to spread it into an even layer, ensuring it reaches all the corners of the dish. This evenness is vital for consistent cooking, so no part is left underdone or overcooked.
7. Final Touches and Baking: Sprinkle the remaining two tablespoons of grated Parmesan cheese and the quarter teaspoon of paprika evenly over the top of the mixture. The extra Parmesan will create a wonderfully crisp and salty crust, while the paprika will add a beautiful, warm color.
8. Bake to Golden Perfection: Place the baking dish in the center rack of your preheated oven. Bake for 20-25 minutes. You’ll know it’s ready when the edges are bubbling vigorously and the top is a beautiful golden brown. If you prefer an even crispier top, you can switch the oven to the broiler setting for the last 1-2 minutes of cooking. Be extremely careful and watch it constantly, as the top can go from golden to burnt in a matter of seconds under the broiler.
9. Rest and Serve: Once baked to perfection, carefully remove the dish from the oven. Let it rest on a wire rack for at least 5-10 minutes before serving. This is an important step! It allows the molten cheese to set up slightly, making it easier to scoop and preventing it from being scorching hot. Serve warm with your favorite accompaniments.

Nutrition Facts

• Servings: 8 servings
• Calories per serving: Approximately 280-320 kcal (This is a rich and indulgent appetizer, perfect for sharing among friends and family.)
• Fat: High in fat, primarily from the mayonnaise and cheese, which is what makes this dish so satisfyingly creamy and flavorful.
• Protein: A decent source of protein, mainly from the Parmesan and mozzarella cheeses, which helps in making it a more filling appetizer.
• Carbohydrates: Relatively low in carbohydrates, with the majority coming from the artichoke hearts themselves, making it a suitable option for those monitoring their carb intake.
• Sodium: Contains a moderate to high amount of sodium from the canned artichokes and Parmesan cheese, which contributes to its savory, crave-able flavor.

Preparation Time

This Baked Parmesan Artichoke Hearts recipe is wonderfully efficient, making it an ideal choice for both planned parties and last-minute cravings. The total hands-on preparation time is only about 10-15 minutes. This includes draining and chopping the artichokes and mixing all the ingredients together. The baking time is an additional 20-25 minutes, during which you are free to prepare other dishes or relax. From start to finish, you can have this hot, bubbly, and delicious appetizer on the table in under 40 minutes.

How to Serve

These Baked Parmesan Artichoke Hearts are incredibly versatile. They can be the star appetizer or a fantastic supporting player in a larger meal. Here are some of the best ways to serve them:

• As a Classic Dip or Spread:
  • Crackers: Serve with an assortment of crackers—buttery club crackers, sturdy water crackers, or savory whole-grain varieties are all excellent choices.
  • Crostini: Slice a baguette into thin rounds, brush with olive oil, and toast until golden and crisp. This provides a sturdy and delicious vehicle for the creamy bake.
  • Pita Bread: Warm pita bread, either whole or cut into triangles, is a soft and wonderful companion. Toasted pita chips also work beautifully for a crunchier texture.
  • Vegetable Sticks: For a healthier, gluten-free option, serve with an array of fresh, crunchy vegetables. Celery sticks, carrot sticks, bell pepper strips, and cucumber slices are all fantastic.
• As a Luxurious Side Dish:
  • With Grilled Meats: The rich, cheesy flavor pairs wonderfully with the smoky char of grilled steak or a simple, perfectly cooked chicken breast.
  • With Roasted Chicken: Serve a generous spoonful alongside a whole roasted chicken for a truly comforting and elegant Sunday dinner.
  • With Flaky Fish: It’s a surprisingly delightful partner for simple baked or pan-seared fish like cod, halibut, or salmon. The creaminess complements the delicate texture of the fish.
• As a Creative Topping or Filling:
  • Stuffed Chicken Breast: Spoon the mixture into a butterflied chicken breast, secure with toothpicks, and bake for an incredibly flavorful and moist main course.
  • Pasta Sauce Alternative: Toss the warm baked artichoke mixture with hot cooked pasta (like penne or fusilli) for an instant, decadent pasta sauce.
  • Gourmet Toasted Sandwich: Spread it between two slices of sturdy sourdough bread and grill it like a grilled cheese for the ultimate comfort food sandwich.

Additional Tips

1. Drain, Drain, and Drain Again: I cannot overstate the importance of removing as much liquid as possible from the canned artichokes. After draining in a colander, lay them out on a layer of paper towels and blot them dry with another paper towel. This extra step ensures your final dish is thick and creamy, not watery and separated.
2. Fresh is Best for Flavor: While pre-shredded cheese and jarred garlic are convenient, using fresh ingredients will elevate this dish from good to unforgettable. Grating your own Parmesan from a block provides a nuttier flavor and melts better. Freshly minced garlic has a brighter, more potent flavor that is essential here.
3. Don’t Be Afraid to Spice It Up: This recipe is a fantastic base for customization. For a touch of heat, add 1/4 to 1/2 teaspoon of red pepper flakes to the cheese mixture. For a smoky depth, try a pinch of smoked paprika or a dash of chipotle powder. A teaspoon of dried Italian herbs can also add a lovely aromatic quality.
4. Achieve the Perfect Golden Top: For that extra crispy, bubbly, browned top that everyone loves, switch your oven to the high broil setting for the last minute or two of cooking. Place the dish on a higher rack but watch it like a hawk—it can go from perfect to burnt in less than 30 seconds.
5. Make-Ahead for Easy Entertaining: You can assemble the entire dish (without the final topping of Parmesan and paprika) up to 24 hours in advance. Simply cover the baking dish tightly with plastic wrap and refrigerate. When you’re ready to bake, remove it from the fridge for 20-30 minutes to come to room temperature, add the toppings, and bake as directed, possibly adding 5-10 minutes to the cooking time.
6. Don’t Crowd the Pan: Use the right size baking dish as recommended (a 1-quart dish or 9-inch pie plate). If you spread the mixture too thin in a large dish, it can dry out. If you pile it too high in a small dish, the center may not heat through properly. The right depth ensures creamy insides and crispy edges.
7. Choose Your Creamy Base: While mayonnaise is classic, you can easily alter the base to your preference. For a tangier, slightly lighter version, substitute half or all of the mayonnaise with full-fat Greek yogurt or sour cream. You can even use cream cheese for an even richer, denser texture, though you may need to thin it with a splash of milk.
8. Let It Rest Before Serving: It’s tempting to dig in the second it comes out of the oven, but letting the baked artichoke hearts rest for 5-10 minutes is crucial. This allows the molten cheeses to set slightly, which prevents it from being a runny mess and deepens the flavors as they meld together.

FAQ Section

1. Can I use frozen artichoke hearts instead of canned?
Absolutely! Frozen artichoke hearts are a great alternative. You will need to thaw them completely first. Once thawed, just like with the canned variety, it is critical to squeeze out as much excess water as possible to prevent a soggy result. Pat them dry with paper towels before chopping and incorporating them into the recipe.

2. How do I store and reheat leftovers?
Leftovers are fantastic! Store any remaining baked artichoke hearts in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it in short bursts, but the best method is to place it back in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until heated through and bubbly again. This helps to bring back some of the original crispy texture.

3. Is this Baked Parmesan Artichoke Hearts recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the ingredients—artichokes, cheeses, mayonnaise, and spices—do not contain gluten. However, it’s always wise to double-check the labels on your specific brands of mayonnaise and spices to be 100% certain. When serving, be sure to provide gluten-free crackers, bread, or vegetable sticks.

4. Why did my dip turn out oily or separated?
This usually happens for one of two reasons. First, you may have used artichoke hearts packed in oil instead of water, which adds too much fat to the recipe. Second, some lower-quality or “light” mayonnaise brands can break and separate when heated. Using a high-quality, full-fat mayonnaise will give you the best, most stable, and creamy result.

5. Can I use a different type of cheese?
Of course! While Parmesan is the star, you can definitely experiment. For a sharper flavor, try using Pecorino Romano or Asiago. For a milder, extra-gooey texture, you could mix in some Gruyère or Fontina cheese along with the mozzarella. A blend of cheeses often yields a wonderfully complex flavor profile.

6. Can I make this recipe in an air fryer?
Yes, an air fryer works wonderfully for this recipe, especially for a smaller batch. Place the mixture in a small, air-fryer-safe baking dish. Cook at 350°F (175°C) for about 8-12 minutes, or until the top is golden brown and the center is hot and bubbly. The air fryer excels at creating a crispy top.

7. My mixture seems too thick. Should I add anything?
The mixture should be quite thick, like a heavy paste. This is normal. However, if it seems overly stiff and difficult to stir (this can happen if your mayonnaise or cheese is very cold), you can add a tablespoon of milk or heavy cream to loosen it up slightly. Just don’t add too much liquid, as it will affect the final baked texture.

8. Can this recipe be doubled for a large party?
Definitely! This recipe doubles or even triples beautifully. Simply multiply all the ingredients accordingly and use a larger baking dish (like a 9×13 inch pan for a doubled recipe). You may need to increase the baking time by 10-15 minutes to ensure the center is heated all the way through. It’s the perfect dish to scale up for a crowd.