Baked Artichoke Hearts with Parmesan
This Baked Artichoke Hearts is a healthy and easy side dish made with canned artichoke hearts, garlic, sundried tomatoes, and with a flavorful Parmesan cheese, oregano and bread crumbs topping that goes great with any meal!
More artichoke recipes to try: Artichoke and Spinach Dip recipe and Artichoke Quinoa Salad recipe.
Yield: Serves 6
- 2 (398 ml) cans artichoke hearts in water, drained
- 1/3 cup sun-dried tomatoes, chopped
- 2 garlic cloves, minced
- 1/2 cup plain panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- olive oil
- 1/2 teaspoon dried oregano leaves
- salt and black pepper to taste
With a gentle hand squeeze excess water from each artichoke heart. Cut each in half lengthwise and pat dry with paper towel.
Whisk 1 tablespoon olive oil, lemon juice, garlic, salt and pepper in a bowl. Add the artichoke halves and gently stir to coat.
Preheat oven to 400 degrees F.
Spray a 10-inch round casserole dish with non-stick oil spray. Arrange the artichoke hearts and its marinade in a single layer in the dish.
Then top with chopped sun-dried tomatoes.
Mix together the bread crumbs, grated Parmesan cheese and oregano. Sprinkle over the artichoke hearts. Drizzle with 2 tablespoons olive oil.
Bake for 15-20 minutes or until slightly golden.
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