Name: Baked Artichoke Hearts with Marinara
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 Cup Panko breadcrumbs; 1/2 Cup Dry Italian Breadcrumbs; 1/4 Grated Parmesan cheese; 1 14 Oz. Can quartered artichoke hearts, drained and patted dry; 1 Tbsp. Olive oil; 1 Cup Marinara Sauce (My recipe is here); Kosher Salt and Fresh Ground Black Pepper to taste; 1 Tbsp. Chopped Parsley; Cooking Spray

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My Baked Artichokes Hearts with Marinara is an easy, fast holiday appetizer that is light on the calories and really tasty. Baking at a high temperature helps them get brown and crispy and that extra spray of cooking spray helps too. You can prep these ahead and leave on the baking sheet in your refrigerator until ready to bake.

I use my own marinara sauce in this recipe but you can easily substitute a store bought marinara sauce with this. Rao’s Marinara is still my recommended brand but any that you like would be just fine. These are also good with ranch dressing.

You can use the jarred, marinated artichokes in this recipe with no problems. Just don’t add the oil from the jar in this recipe. Drain them. Then, don’t use the oil called for in this recipe. The marinated artichokes are already packaged in an oil based marinade. I use the plain, canned version since I want a lighter, healthier choice but both work just fine and taste great.

I start by making my coating for the artichokes. Mix the panko, Italian breadcrumbs and Parmesan cheese in a large bowl.

In a separate bowl, mix the artichokes from the can with the olive oil. If using the marinated artichokes in the jar, just drain.

Dredge the artichokes in the bread crumbs and then place them on a baking sheet that has been sprayed with cooking spray. I line my baking sheet with foil or parchment paper to make clean up a breeze. Continue until all the artichokes are coated in breadcrumbs and on the baking sheet. Spray with cooking spray to help them brown up in the oven.

Put the baking sheet into a preheated oven at 400 degrees for30 minutes until golden brown. Serve on a platter with the warm marinara sauce on the side. Grate more Parmesan on top and enjoy.

If you like this easy appetizer recipe, be sure to try some of my other favorites:

Crispy Cauliflower Bites

Mushroom and Pea Arancini

Baked Cheesy Zucchini Fries with Marinara Sauce

Sausage, Fig and Pine Nut Stuffed Mushrooms

Summarize and Save This Content

CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Baked Artichoke Hearts with Marinara

Turn store bought artichoke hearts into a tasty appetizer with this recipe.

5 from 1 vote

Prep Time 10

Cook Time 30

Total Time 40

Course Starter

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 1/2 Cup Panko breadcrumbs
▢ 1/2 Cup Dry Italian Breadcrumbs
▢ 1/4 Grated Parmesan cheese
▢ 1 14 Oz. Can quartered artichoke hearts, drained and patted dry
▢ 1 Tbsp. Olive oil
▢ 1 Cup Marinara Sauce (My recipe is here)
▢ Kosher Salt and Fresh Ground Black Pepper to taste
▢ 1 Tbsp. Chopped Parsley
▢ Cooking Spray

Instructions

Preheat the oven to 400 degrees F. Spray a baking sheet covered with tin foil with cooking spray. (for easy cleanup)
Mix the Panko, Italian breadcrumbs and cheese in a bowl.
Mix the artichoke hearts (that have been patted dry with paper towels) with olive oil. Toss to coat completely. Sprinkle with salt and pepper.
Dip the artichoke hearts in the breadcrumb mixture pressing the crumbs so they stick and place on the prepared baking sheet. Spray the breaded artichokes with more cooking spray to help them get golden.
Bake until the crumbs are golden brown, about 30 minutes. Turn them over once so they are browned on all sides. Arrange the artichokes on a serving platter with the marinara sauce on the side. Sprinkle with chopped parsley and more grated cheese. If you are serving this as a starter, this will serve 2 – 4 nice size portions. If serving on a buffet or as a passed appetizer, serve with cocktail toothpicks. Enjoy.

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Keyword appetizer, holiday, starter

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home's "Innovate Your Plate" bookazine. She has developed recipes and created content for brands including Eggland's Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.