Crispy artichoke hearts with aioli make a delicious appetizer or snack! This easy recipe features canned artichokes and just a handful of other ingredients. You won’t believe how simple and tasty it is!
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Welcome to my latest edition of pantry cooking that’s still seasonally appropriate! Artichoke season is here, but instead of rushing out to the grocery store to buy some fresh ones, I’m celebrating with canned artichoke hearts.
If you also have a can of these on hand, this DELISH recipe is exactly what you need to transform them into something amazing. I’m serious when I say that crispy artichoke hearts are about to become your new favorite snack.
Besides the star ingredient, they only need some melted butter, grated parmesan, and breadcrumbs to come together. I added an easy Greek yogurt aioli for dipping, too. Mmmm.
Not only are crispy artichoke hearts a lighter option for an afternoon snack (they’re crunchy and salty BUT also rich in fiber and technically a vegetable), they also make a great appetizer for dinner parties or holiday gatherings.
If you’re looking for info on preparing fresh artichokes instead, check out my Roasted Artichoke Halves.
How to Make Crispy Artichoke Hearts
- Drain the artichoke hearts in a colander, then gently press them in between two paper towels to squeeze out excess moisture.
- Place each one in a bowl with melted butter and mix until coated.
- Transfer to another bowl with parmesan and breadcrumbs and mix until coated again.
- Arrange on a baking sheet, and pop in the oven for 15-18 minutes. While that’s happening, make the aioli, and voila!
Expert Tips
I recommend using quartered artichoke hearts canned in water to make crispy artichoke hearts, but you can also get whole ones and quarter them yourself.
I haven’t tried this recipe with marinated artichoke hearts or those canned in brine, but I imagine it would still work! They may just have a tangier taste.
For one 14-ounce can, you will likely use all of the butter and parmesan/breadcrumb coating. Make sure each artichoke heart is completely coated in butter before coating it in the crunchy exterior. If the butter starts to firm up a little while you’re coating the artichokes, put it in the microwave for 10 to 15 seconds to re-melt it.
These are best served right away, but you can keep them in the fridge for a couple days. They lose their crisp over time.
The Greek yogurt aioli is a delicious addition to crispy artichoke hearts, but you can also serve them with regular aioli or some type of spicy yogurt dip. I bet they would taste great with melted butter mixed with lemon juice, similar to what you serve with cooked whole artichokes.
More Canned Artichoke Heart Recipes
- Lighter Spinach Artichoke Dip with Greek Yogurt
- Spinach Artichoke Pasta Salad
- One Pan Lemon Artichoke Chicken
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Baked Crispy Artichoke Hearts with Greek Yogurt Aioli
Ingredients
- 1 14-ounce can artichoke hearts – preferably quartered and canned in water
- 1/4 cup butter – melted
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup breadcrumbs
For the Greek yogurt aioli:
- 1/4 cup plain Greek yogurt
- 1/2 lemon – juiced
- 1 clove garlic – minced
- 1 tbsp fresh dill – chopped; optional
- Salt – to taste
- Freshly ground black pepper – to taste
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Drain the artichoke hearts in a colander in the sink. If they are not already quartered, carefully quarter them with a knife on a cutting board. Place the artichoke hearts in between two paper towels or clean kitchen towels and gently press to remove excess moisture.
- Set up a station with two bowls: one with melted butter and one with the parmesan and breadcrumbs mixed together. Place each artichoke heart in the melted butter (roll around to coat) then the breadcrumb mixture (roll around to coat). Arrange the artichoke hearts in single layers on the baking sheet. Roast for 15 to 18 minutes until crunchy and lightly browned.
- While the artichoke hearts are roasting, whisk together the Greek yogurt, lemon juice, garlic, dill, salt, and pepper in a small bowl. Taste and adjust seasonings as desired. Serve the artichoke hearts with the dip, and enjoy!
Notes
- These are best served right away but can last for a couple of days in the fridge (they will lose their crips over time though).
- Make sure the artichoke hearts are fully coated in the melted butter before coating them in the parmesan/breadcrumbs. That way, they’ll be as crispy as possible! If the butter starts to firm up a little, put it in the microwave for 10 to 15 seconds to re-melt it.
- Other dipping sauce options include: regular aioli, spicy yogurt dip, or melted butter mixed with lemon juice.
Nutrition
Happy snacking! – Lizzie
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