Get ready to transform an ordinary can of artichoke hearts into a mouthwatering masterpiece that will have your guests begging for the recipe! These creamy, crispy, and utterly irresistible baked artichoke hearts are about to become your new go-to appetizer or side dish that promises to elevate any meal from mundane to magnificent. With a perfect blend of rich cream cheese, savory Parmesan, and a golden breadcrumb topping, this recipe is so simple yet so incredibly delicious that you'll wonder how you've lived without it until now.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can (14 oz) artichoke hearts, drained
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 1/4 cup breadcrumbs
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium-sized baking dish with cooking spray or butter.
- Drain the canned artichoke hearts completely and pat them dry with paper towels to remove excess moisture. This helps ensure a crispy texture when baking.
- In a medium mixing bowl, combine the softened cream cheese, grated Parmesan cheese, mayonnaise, minced garlic, salt, and pepper. Mix thoroughly until the ingredients are well blended and smooth.
- Carefully arrange the drained artichoke hearts in a single layer in the prepared baking dish, ensuring they are not overcrowded.
- Spoon the cream cheese mixture evenly over each artichoke heart, making sure to cover the top of each piece completely.
- Sprinkle the breadcrumbs over the top of the artichoke hearts, creating a light, even coating that will turn golden and crispy during baking.
- Place the baking dish in the preheated oven and bake for 18-20 minutes, or until the top is golden brown and the edges are slightly crispy.
- Remove from the oven and let the artichoke hearts cool for 2-3 minutes before serving to allow the cheese mixture to set.
- Serve hot as an appetizer or side dish, garnished with fresh chopped parsley or a sprinkle of additional Parmesan cheese if desired.
Tips
- Moisture is the Enemy: Always thoroughly drain and pat dry your artichoke hearts to ensure a crispy, not soggy, final dish.
- Room Temperature Matters: Let your cream cheese soften at room temperature for easier mixing and a smoother consistency.
- Don't Overcrowd: Arrange artichoke hearts in a single layer to allow even baking and optimal crispiness.
- Customize Your Topping: Experiment with different types of breadcrumbs or add herbs like dried basil or thyme for extra flavor.
- Watch the Browning: Keep an eye on the breadcrumbs in the last few minutes of baking to prevent burning - golden brown is what you're after!
- Make Ahead Friendly: You can prepare the dish up to the point of baking and refrigerate, then bake just before serving.
- Serving Suggestion: Serve immediately for the best texture and temperature, garnished with fresh herbs for a pop of color and freshness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 10g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 35mg
